响应面-主成分分析法研制莲房膳食纤维曲奇

摘要

The effects of lotus seed pot IDF addition, butter addition, baking temperature and time on the sensory qualities of cookies were investigated by single factor experiment. Then , their regression model was established. The total points of the organoleptic items and the synthetical points obtained by principal component analysis were respectively used as the index to optimize the technological parameters of cookies based on response surface methodology. The optimized parameters , which were finally confirmed by practical comparison in sensory quality, were as follows:IDF addition was 3.8%, butter addition was 60%, baking temperature was 196 ℃, and baking time was 11 min. The three-point bending test indicated that the correlation between sensory quality and brittlement was negatively significant (P<0.05). This work provides the processing technology of cookies enriched with dietary fiber from lotus seed pot , and explores the evaluative index and method for cookie quality. It can be used as a reference for the development of lotus seed pot.%在单因素试验明确莲房不溶性膳食纤维添加量、黄油添加量、烘烤温度和时间对曲奇饼干品质影响的基础上，建立四因素回归模型优化饼干制作工艺。分别以各感官评价项的总评分及主成分分析得到的综合评分为指标，采用响应面法优化得到2套工艺参数，结合实际应用比较后确定曲奇饼干制作的最优参数为：不溶性膳食纤维添加量3.8%、黄油添加量60%、烘烤时间11 min、烘烤温度196℃。采用三点弯曲测试分析饼干的硬度、脆性和酥性，发现其品质与脆性和酥性均存在显著负相关性（P<0.05）。建立莲房膳食纤维曲奇饼干的制作工艺，探析其品质评价指标及方法，可为莲房的开发利用提供参考。