响应面法优化高纤维杂粮饼干的配方研究

摘要

在饼干基本配方的基础上，通过添加富含膳食纤维的大豆粉、玉米粉、荞麦粉优化其配方，对影响高纤维营养杂粮饼干品质的主要因素进行了研究。结果表明，高纤维营养杂粮饼干的最佳配方为：以面粉+大豆粉+玉米粉+荞麦粉为基数，其他辅料分别为其质量的比例计算，面粉45%、大豆粉18%、玉米粉22%、荞麦粉18%、油脂14.75%、白砂糖15.5%、小苏打∶+碳酸氢铵为2.71%。在此条件下饼干中油脂、总糖以及粗纤维的量分别23.95%、27.78%以及8.52%，感官评分为86.75。%In the basic formula,based on the addition of dietary fiber-rich soybean powder,corn flour,buck-wheat flour,the main factors that affected the quality of grains biscuits were studied. On the base of single factor experiments,the high-fiber grains biscuit optimal were obtained by response surface experiment. Results indi-cated that the optimal condition were (soybean flour to wheat flour+corn flour+buckwheat flour for the base , and other accessories for the quality of the respective pro-rata basis):45%wheat flour,18%soybean flour ,22%corn flour,buckwheat flour 18%,oil 14.75%,15.5%sugar,sodium bicarbonate∶+ammonium bicarbonate=2.71%,vanillin and water amount. Finally,the measured biscuits in fat,total sugar,as well as the amount of crude fiber 23.95%,27.78%and 8.52%and the sensory score was 86.75.