红豆薏米藜麦饼干工艺研究_.docx

摘要本研究采用模糊数学法与响应面法结合来对红豆薏米藜麦饼干进行工艺研究。通过单因素试验得出红豆粉、薏米粉、藜麦粉、盐和牛奶的适宜添加量。在单因素试验基础上采用响应面试验对红豆粉、藜麦粉、盐的添加量进一步优化，最终获得最佳配方为：低筋小麦粉100g，红豆粉27g，藜麦粉5g，薏米粉15g，盐2g，牛奶35ml，黄油20g，鸡蛋20g，泡打粉1g。在此工艺下制作的饼干色泽淡黄，口感酥脆紧实，有红豆、牛奶和藜麦的风味。关键词：饼干；模糊数学评价法；响应面分析法AbstractInthisstudy,thetechnologyofbiscuitwasstudiedbyfuzzymathematicalevaluationmethodandresponsesurfacemethodology.Thebiscuitsaremadeofredbeans,job'stearsandquinoa,etc.Thesuitableamountofredbeanpowder,job'stearspowder,quinoapowder,saltandmilkwasobtainedbysinglefactortest.Onthebasisofsinglefactorexperiment,responsesurfacemethodologywasusedtofurtheroptimizetheamountofredbeanpowder,quinoapowderandsalt.Thebestformulais:100glowglutenwheatflour,27gredbeanflour,5gquinoaflour,15gjob'stearsflour,2gsalt,35mlmilk,20gbutter,20gegg,1gbakingpowder.Thebiscuitsmadebythistechnologyarelightyellowincolor,crispandcompactintaste,withtheflavorofredbeans,milkandquinoa.Keywords:Biscuits；fuzzymathematicalevaluationmethod;responsesurfacemethodology目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc41255935"1引言PAGEREF_Toc41255935\h１HYPERLINK\l"_Toc41255936"2材料与方法PAGEREF_Toc41255936\h１HYPERLINK\l"_Toc41255937"2.1材料及仪器PAGEREF_Toc41255937\h２HYPERLINK\l"_Toc41255938"2.1.1材料PAGEREF_Toc41255938\h２HYPERLINK\l"_Toc41255939"2.1.2仪器PAGEREF_Toc41255939\h２HYPERLINK\l"_Toc41255940"2.2方法PAGEREF_Toc41255940\h２HYPERLINK\l"_Toc41255941"2.2.1工艺流程PAGEREF_Toc41255941\h２HYPERLINK\l"_Toc41255942"2.2.2工艺要点PAGEREF_Toc41255942\h２HYPERLINK\l"_Toc41255943"2.2.3单因素试验方法PAGEREF_Toc41255943\h３HYPERLINK\l"_Toc41255944"2.2.4响应面方法PAGEREF_Toc41255944\h４HYPERLINK\l"_Toc41255945"2.2.5感官评价方法PAGEREF_Toc41255945\h５HYPERLINK\l"_Toc41255946"2.