文献类型：期刊文献

中文题名：响应面法优化枸杞富硒曲奇饼干配方

英文题名：Optimization of Lycium barbarum selenium-rich cookies by response surface methodology

作者：张翊 黄岚

第一作者：张翊

机构：[1]贵州理工学院

第一机构：贵州理工学院

年份：2018

卷号：31

期号：8

起止页码：50-54

中文期刊名：粮食与油脂

外文期刊名：Cereals & Oils

收录：北大核心:【北大核心2017】；

基金：贵州省大学生创新创业项目(201414440016)

语种：中文

中文关键词：枸杞;富硒;曲奇饼干;响应曲面设计

外文关键词：Lycium barbarum;selenium-enriched;cookie;Box-Behnken response surface methodology

摘要：以曲奇饼干基本配方为基础,研制枸杞富硒曲奇饼干。通过单因素试验和BoxBehnken响应曲面试验,以感官评分为指标,对枸杞富硒曲奇饼干的配方进行研究。结果表明最佳配方为枸杞浆35 g、黄油75 g、白砂糖50 g、富硒酵母73.20μg/kg、低筋面粉100 g、蛋液10 g、全脂奶粉5 g、盐0.5 g。在此条件下,感官评分为92.68±0.33,饼干硒含量为70μg/kg。枸杞富硒曲奇饼干产品酸甜适中,营养丰富,试验所得成品口感纯正,稳定性好,具有良好的工业生产前景。
Based on the basic formula of cookies,a kind of selenium-enriched cookies with Lycium barbarum was developed.Through the single factor experiment and Box-Behnken response surface experiment,the formula of Lycium barbarum selenium-enriched cookies was studied,with the sensory score as index.The results showed that optimal formula was Lycium barbarum pulp 35 g,butter 75 g,white granulated sugar 50 g,selenium-enriched yeast 73.20μg/kg,low gluten fl our 100 g,egg 10 g,whole milk 5 g and salt mixed baking 0.5 g.Under the formula,sensory score was 92.68±0.33.The Lycium barbarum selenium-enriched cookies were moderate in acid and sweet,rich in nutrition,and the products had pure taste,good stability and good industrial production and processing prospects.