安徽农学通报
安徽農學通報
안휘농학통보
AUHUI AGRICULTURAL SCIENCE BULLETIN
2014年
21期
110-114
,共5页
槐花饼干%响应曲面分析%加工工艺%最佳配方
槐花餅榦%響應麯麵分析%加工工藝%最佳配方
괴화병간%향응곡면분석%가공공예%최가배방
Flos Sophorae biscuits%Response surface methodology%Processing%Favourable formula
该文研究了槐花饼干的配方及加工工艺，考察了槐花粉、白砂糖和油脂的添加量对饼干感官品质的影响。在单因素试验的基础上，应用响应曲面分析法对主要因素进行优化，确定了槐花饼干最佳配方：面粉50g，槐花粉用量7.5g，白砂糖用量7.6g，油脂用量10.6g，水用量22.5g，小苏打0.35g，碳酸氢铵0.2g，磷脂0.5g，食盐0.2g，甜味剂2.5g。
該文研究瞭槐花餅榦的配方及加工工藝，攷察瞭槐花粉、白砂糖和油脂的添加量對餅榦感官品質的影響。在單因素試驗的基礎上，應用響應麯麵分析法對主要因素進行優化，確定瞭槐花餅榦最佳配方：麵粉50g，槐花粉用量7.5g，白砂糖用量7.6g，油脂用量10.6g，水用量22.5g，小囌打0.35g，碳痠氫銨0.2g，燐脂0.5g，食鹽0.2g，甜味劑2.5g。
해문연구료괴화병간적배방급가공공예，고찰료괴화분、백사당화유지적첨가량대병간감관품질적영향。재단인소시험적기출상，응용향응곡면분석법대주요인소진행우화，학정료괴화병간최가배방：면분50g，괴화분용량7.5g，백사당용량7.6g，유지용량10.6g，수용량22.5g，소소타0.35g，탄산경안0.2g，린지0.5g，식염0.2g，첨미제2.5g。
The objective of this study was to investigate the effect of the powder of Flos Sophorae,sugar and oil addition on the quality of biscuit and explore the formula of their composite.Based on single-factor experiments,we introduced Box-Benhnken center united experiment design and Response Surface Methodolo?gy to filtrate the optimum conditions for the quality of Flos Sophorae biscuits.The obtained data indicated that the favourable formula can be achieved.It contains ingredients like 50g of wheat flour,7.5g of Flos So?phorae powder,7.6g of sugar,10.6g of dietary oil (serve as emulsifier),22.5g of drinking water,0.35g of NaHCO3,0.2g of NH4HCO3,0.5g of phosphatide,0.2g of salt (sodium chloride) and 2.5g of xylitol (serve as sweetener).
