福建农业科技2025，Vol.56Issue(8)：1-6,6.DOI:10.13651/j.cnki.fjnykj.2025.08.001
响应面法优化虾皮苏打饼干配方
Optimization of the Formula for Shrimp Skin Soda Crackers by Response Surface
摘要
Abstract
In order to broaden the application range of shrimp skin and enrich the types of crackers,the shrimp skin soda crackers were prepared with the shrimp skin as the additives.Based on the single-factor experiment,the formula of shrimp skin soda crackers was optimized by using the response surface methodology.The results showed that the optimum process of shrimp skin soda cracker was as follows:based on the low-gluten flour of 100%,the addition amount of shrimp skin powder was 5.15%,the addition amount of peanut oil 19.93%,the addition amount of yeast powder was 1.51%,the addition amount of baking soda was 0.5%,the baking temperature was 160℃,and the baking time was 15 min.The color,aroma,texture and taste of the shrimp skin soda crackers prepared under this process were all the best,and the sensory score was 83 points,which was close to the predicted value of 82.38 points by the response surface model.关键词
虾皮/苏打饼干/单因素试验/响应面/配方Key words
Shrimp skin/Soda cracker/Single-factor experiments/Response surface/Formula分类
轻工业引用本文复制引用
胡小华,徐馨萍,魏廷峥,陈洪彬,郑宗平..响应面法优化虾皮苏打饼干配方[J].福建农业科技,2025,56(8):1-6,6.基金项目
福建省中青年教师教育科研项目(JAT220271) （JAT220271）
泉州师范学院引进人才科研启动费(H22007). （H22007）
