响应面法在乌饭树叶韧性饼干研制中应用.docVIP

响应面法在乌饭树叶韧性饼干研制中应用 　　摘要：以乌饭树（Vaccinium bracteatum Thunb.）叶提取液液料比、白砂糖用量、食用油用量、鸡蛋液用量为自变量，乌饭树叶韧性饼干感官评分为因变量，在单因素试验的基础上，按Box-Behnken法设计试验，考察各因素及其交互作用对乌饭树叶韧性饼干感官评分的影响，并采用响应面法对生产乌饭树叶韧性饼干的配方进行优化。结果表明，该试验模型拟合结果较好，自变量和响应值之间线性关系显著，可以用于乌饭树叶韧性饼干感官评分的理论预测。最佳配方为乌饭树叶提取液液料比21.8∶1（mL∶g）、白砂糖210.12 g、食用油129.17 g、鸡蛋液42.46 g，在此条件下，乌饭树叶韧性饼干感官评分的理论预测值为90.76分，验证值为90.43分。 　　关键词：乌饭树（Vaccinium bracteatum Thunb.）叶；韧性饼干；感官评分；响应面法 　　中图分类号：TS213.2 文献标识码：A 文章编号：0439-8114（2016）15-3968-07 　　DOI：10.14088/j.cnki.issn0439-8114.2016.15.043 　　Abstract：Using the addition of liquid-solid ratio of leaf of Vaccinium bracteatum Thunb.，sugar，oil and egg liquid as independent variables and sensory evaluation score of Vaccinium bracteatum Thunb. tenacity biscuits as dependent variable，on the basis of the single-factor test and according to Box-Behnken design，the interaction of independent variables and their influce on sensory evaluation score of Vaccinium bracteatum Thunb. tenacity biscuits were investigated. The production forum of Vaccinium bracteatum Thunb. tenacity biscuits was optimized by response surface methodology. The results of the experiment have demonstrated that the model was fit well and the relation of the independent variables and the response values was remarkable. So the model could be used in experimental theory forecast. The results also showed that the optimum parameters of the experiment were liquid-solid ratio of leaf of Vaccinium bracteatum Thunb. 21.8∶1（mL∶g），sugar 210.12 g，oil 129.17 g and egg liquid 42.46 g. And at the optimum conditions， the theoretical predictions and test values of sensory evaluation score of Vaccinium bracteatum Thunb. tenacity biscuits were 90.76 and 90.43. 　　Key words：leaf of Vaccinium bracteatum Thunb.； tenacity biscuits； sensory evaluation score； response surface methodology 　　韧性饼干是以面粉、白砂糖、油脂、膨松剂和其他辅料制成的含油量与含糖量均较低的饼干，印模的造型大部分为凹花，其外观光滑，口感松脆，耐嚼，表面有针眼，断面结构有层次[1，2]。因其较低的油糖含量，日益受到人们的喜爱。 　　乌饭树（Vaccinium bracteatum Thunb.）为杜鹃花科（Erioaoeae）越桔属（Vaccinium）植物，又名南