包装与食品机械2017，Vol.35Issue(1)：24-28,5.DOI:10.3969/j.issn.1005-1295.2017.01.005
响应面法优化薏苡仁桃酥配方
Response Surface Methodology in Optimization of Coix Walnut Cake Formula
摘要
Abstract
This experiment takes the addition of the coix powder,sugar powder,corn oil and baking powder as independent variables and sensory evaluation score of coix walnut cake as dependent variable.On the basis of the single-factor test and Box-Behnken design-Response Surface Methodology Optimization analysis,the interaction of sensory evaluation score of coix walmut cake and independent variables were investigated and the formula of coix walnut cake was optimized.The experiment results have showed that the model was fit well,so the model could be used in forecast of sensory evaluation score of coix walnut cake.The optimized formula was the amount of coix powder 30.18 g,low-gluten flour 69.82 g,sugar powder 22.05 g,corn oil 40.68 g,baking powder 0.66 g,eggpulp 25.00 g,salt 1.00 g.关键词
薏苡仁/桃酥/响应面法Key words
coix/walnut cake/response surface methodology分类
轻工纺织引用本文复制引用
李伟岸,徐俐..响应面法优化薏苡仁桃酥配方[J].包装与食品机械,2017,35(1):24-28,5.基金项目
贵州省科技攻关项目(黔科合重大专项字[2014]6023号) （黔科合重大专项字[2014]6023号）
