响应面法优化鸡腿菇酥性饼干配方及其品质分析.pdfVIP

2025年第3期

209月出版食品工程工艺技术·

响应面法优化鸡腿菇酥性饼干配方及其品质分析

万幸*任艳玲**

（贵州轻工职业技术学院轻工化工系，贵州贵阳550025)

摘要以低筋面粉、鸡腿菇粉为主要原料，以感官评分为评价标准，通过单因素试验和响应面试验优化

鸡腿菇酥性饼干配方，并对其品质进行测定与分析。结果表明，鸡腿菇酥性饼干最佳配方为：以100g低

筋面粉为基准，鸡腿菇粉添加量15.8g，黄油添加量29.2g，鸡蛋液添加量28.4g，蔗糖添加量22.5g，此时

感官评分最高，为90.2分。品质分析结果表明，鸡腿菇酥性饼干的水分质量分数3.71%，灰分质量分数

1.89%，蛋白质质量分数92.50mg/g，脂肪质量分数159.70mg/g，膳食纤维质量分数88.70mg/g，各项理化

及微生物指标均符合国家标准；硬度1426.65g，酥脆性760.72g?s，黏聚性0.12，咀嚼性1297.21mJ，与市

售菌菇类酥性饼干相比差异不显著（P0.05）。鸡腿菇酥性饼干成品呈棕黄色、色泽均匀、酥脆可口、甜

味适中，具有鸡腿菇的特殊风味，是一款营养健康的饼干。

关键词鸡腿菇；酥性饼干；响应面试验；品质分析

ResponsesurfacemethodologytooptimizetherecipeofCoprinuscomatuscrisp

biscuitanditsqualityanalysis*

*****

WANXingRENYanling

(DepartmentofLightIndustryandChemicalEngineering,GuizhouLightIndustryVocationalCollege,GuizhouGuiyang550025,China)

Abstract

tUsinglow-glutenflourandCoprinuscomatuspowderasthemainrawmaterials,withsensoryevaluation

astheevaluationstandard,theformulaofCoprinuscomatuscrispbiscuitwasoptimizedbysinglefactortestsand

responsesurfacetests,andthequalityofbiscuitwasdeterminedandanalyzed.Theresultsshowedthat,basedon100g

low-glutenflour,theoptimalformulaofCoprinuscomatuscrispbiscuitwas15.8gofCoprinuscomatuspowder,29.2g

ofbutter,28.4gofeggand22.5gofsugar.Atthistime,thesensoryscoreofbiscuitwasthehighestat90.2points.The

qualityanalysisoftheCoprinuscomatuscrispbiscuitshowedthatthewatermassfractionwas3.71%,theashmass

fractionwas1.89%,theproteincontentwas92.50mg/g,thefatmassfractionwas159.70mg/g,thedietaryfibermass

fractionwas88.70mg/g,andtherestofphysical.Thechemicalandmicrobiologicalin