摘要
以新资源食品玛咖粉和荞麦为主要原料,在单因素分析的基础上,通过对玛咖荞麦饼干生产配方进行4因素(荞麦粉、玛咖粉、白砂糖和脱脂奶粉)3水平的响应面试验设计,以饼干的感官评定结果,通过Design expert软件进行响应面优化。试验结果表明:荞麦粉添加量为26.40%,玛咖粉添加量为2.63%,白砂糖添加量为22.12%,脱脂奶粉添加量为5.49%,在此条件下,荞麦玛咖饼干的感官分析评分为85.77。
To optimize the processing of buckwheat maca biscuit,based on single-factor tests the response surface methodology was adopted with three levels and four factors that are buckwheat,maca,white sugar and skimmed milk powder.The result of the Sensory evaluation score was used as the data for the response surface methodology.Design expert was used to optimize the response surface.The result of the experiments demonstrates that：buckwheat content 26.40 %,maca content 2.63 %,white sugar content 22.12 %, skimmed milk powder 5.49 %. Under these conditions, the sensory analysis score of buckwheat maca biscuits was 85.77.
出处
《食品研究与开发》
CAS
北大核心
2013年第11期25-29,共5页
Food Research and Development
关键词
响应面分析
玛咖
饼干研制
response surface methodology
maca
development of biscuits
