响应面-主成分分析法优化山药韧性饼干配方

为拓宽山药应用领域,以低筋小麦粉与山药粉为原料,开发山药韧性饼干。以感官评分与质构作为综合评价指标,进行单因素实验探究山药粉添加量对韧性饼干的影响。在此基础上,响应面结合主成分分析法优化山药韧性饼干配方。结果表明:以粉(低筋面粉+山药粉)100%计,山药粉添加量28%,水添加量26.76%,橄榄油添加量13.30%,磷脂添加量0.76%,糖添加量20%,食盐1.0%,小苏打1.0%,碳酸氢铵0.5%;烘烤温度:上火170 ℃,下火150 ℃,时间:12 min。此条件下,测得饼干硬度:(697.01±20.83) g,柔韧性:(0.292±0.018) mm,感官评分:81.80±3.63,饼干质构特性优于空白饼干,口感松脆、色泽均匀,具有独山药风味。

Optimization of Yam Semi Hard Biscuit Formula by Response Surface-principal Component Analysis

In order to broaden the application field of yam, the low gluten wheat flour and yam powder were used as raw materials to develop yam semi hard biscuit. Taking sensory score and texture as comprehensive evaluation indexes, the single factor experiment was carried out to study the effect of the amount of yam powder on the semi hard biscuit. On this basis, response surface and principal component analysis were used to optimize the formula of yam semi hard biscuit. The results showed that:according to flour (low gluten flour+yam powder) as 100%, the addition amount of yam was 28%, water 26.76%, olive oil 13.30%, phospholipid 0.76%, sugar 20%, salt 1.0%, sodium bicarbonate1.0% and ammonium bicarbonate 0.5%. The baking temperature:up was 170℃, down was 150℃ and the time was 12 min. Under this condition, the hardness of biscuit was (697.01±20.83) g, the flexibility was (0.292±0.018) mm, and the sensory score was 81.80±3.63.The texture of biscuits was better than that of blank biscuits, and biscuits had crispy tasty and uniform color with a unique yam flavor.