响应面法优化戊聚糖曲奇饼干工艺配方研究
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摘要
旨在改良传统曲奇饼干的制作工艺,研究了添加戊聚糖制备曲奇饼干的最佳工艺配方。在单因素实验明确戊聚糖粉、绵白糖以及烘焙时间对曲奇饼干感官品质影响的基础上,利用Box-Behnken设计实验,对产品进行品质分析。结果表明,采用戊聚糖粉添加量10.85%,绵白糖添加量27.58%,烘焙时间18.93min的条件,制作戊聚糖曲奇饼干,具有传统曲奇饼干酥松香甜的口感和滋味,还起到为人体补充戊聚糖膳食纤维的作用。
In order to improve the production process of traditional cookies, the optimal process formula of cookie with pentosan was explored. The effect of pentosan powder and soft sugar and baking time on the quality of cookies were determined by single factor test. The quality of the products were analyzed by the experiment designed by Box-Behnken. The result showed that the optimal formula of the cookies was: the percentage of pentose 10.85%, soft sugar 27.58% and baking time 18.93 min. The pentosan cookie not only has the crisp and sweet taste of traditional cookies, but has the effect of dietary fiber of pentosan, which was complement for human body.
In order to improve the production process of traditional cookies, the optimal process formula of cookie with pentosan was explored. The effect of pentosan powder and soft sugar and baking time on the quality of cookies were determined by single factor test. The quality of the products were analyzed by the experiment designed by Box-Behnken. The result showed that the optimal formula of the cookies was: the percentage of pentose 10.85%, soft sugar 27.58% and baking time 18.93 min. The pentosan cookie not only has the crisp and sweet taste of traditional cookies, but has the effect of dietary fiber of pentosan, which was complement for human body.
引文
[1]孙元琳,陕方,赵立平.谷物膳食纤维-戊聚糖与肠道菌群调节研究进展[J].食品科学,2012,33(9):326-330.
[2]GANG YANG.Application of dietary fiber in clinical enteral nutrition:A meta-analysis of randomized controlled trials[J].World J.Gastroenterol,2005,11(25):3935-3938.
[3]沈丽娟,王倩,胡源.小麦戊聚糖对2型糖尿病小鼠肠道菌群和血糖的影响[J].中国生化药物杂志,2015,35(2):28-30+34.
[4]姚金保,杨丹,马鸿翔,等.小麦戊聚糖研究进展[J].江苏农业学报,2015,31(2):461-467.
[5]张园园,王岸娜,吴立根,等.响应面法优化麦麸戊聚糖提取工艺的研究[J].食品科技,2012,37(12):161-165.
[6]张艳荣,张雅媛,王大为.玉米膳食纤维在饼干中应用的研究[J].食品科学,2005(8):138-142.
[7]陈凤莲,贾冰心.小麦麸皮膳食纤维饼干的多因素研究[J].哈尔滨商业大学学报(自然科学版),2012,28(2):147-149.
[8]蒋立勤,张晓玲,胡均力,等.玉米芯粉制作曲奇饼干的工艺研究[J].现代食品科技,2008(2):150-152.
[9]饼干:GB/T 20980-2007[S].
[2]GANG YANG.Application of dietary fiber in clinical enteral nutrition:A meta-analysis of randomized controlled trials[J].World J.Gastroenterol,2005,11(25):3935-3938.
[3]沈丽娟,王倩,胡源.小麦戊聚糖对2型糖尿病小鼠肠道菌群和血糖的影响[J].中国生化药物杂志,2015,35(2):28-30+34.
[4]姚金保,杨丹,马鸿翔,等.小麦戊聚糖研究进展[J].江苏农业学报,2015,31(2):461-467.
[5]张园园,王岸娜,吴立根,等.响应面法优化麦麸戊聚糖提取工艺的研究[J].食品科技,2012,37(12):161-165.
[6]张艳荣,张雅媛,王大为.玉米膳食纤维在饼干中应用的研究[J].食品科学,2005(8):138-142.
[7]陈凤莲,贾冰心.小麦麸皮膳食纤维饼干的多因素研究[J].哈尔滨商业大学学报(自然科学版),2012,28(2):147-149.
[8]蒋立勤,张晓玲,胡均力,等.玉米芯粉制作曲奇饼干的工艺研究[J].现代食品科技,2008(2):150-152.
[9]饼干:GB/T 20980-2007[S].