響應(yīng)面試驗(yàn)優(yōu)化白扁豆消食餅干烘焙工藝

打開文本圖片集

Optimization of Baking Process of White Lentil Digestion Biscuit by Response Surface Test

WANG Shengyu1，WANG Jingxin2，LANLin3 （1.Luzhou Vocational & Technical College，Luzhou 6460o0， China; 2.Chengdu Textile Colege， Chengdu 610000， China; 3.Ocean University of China， Qingdao 266100， China）

Abstract：In this study，low gluten flour，butter and honey were used as the main raw materials，and white lentil，orange peland hawthorn were added toprepare the digestionbiscuits.The efectsofhawthorm dosage，buter dosage，honey dosage and baking temperature on sensory function of edible biscuits were studied by single factor test and response surface test.The results showed that the best formula for the production of white lentil biscuit was butter content 59.9g ，baking heating temperature 140.0qC ，hawthorn content 7.1g， honey content 93.2g .Under this process condition，the shapeof the biscuits iscomplete，the thicknessis uniform，there is baking aroma，the taste is crisp， the sweetness is moderate，the color is uniform，and the sensory quality is the best.

Keywords： response surface test; white lentil; digestion cookies; process optimization

白扁豆又名“豆”“蛾眉豆”，是一味典型的藥食同源食材[。（剩余3337字）