福建农业科技2026，Vol.57Issue(1)：34-42,9.DOI:10.13651/j.cnki.fjnykj.2026.01.006
响应面法优化藜麦红枣饼干制作工艺
Study on the Optimization of Quinoa and Jujube Biscuits Manufacturing Process by Response Surface Methodology
摘要
Abstract
In order to develop a new type of functional biscuit,the low-gluten wheat flour,quinoa flour,and jujube flour were used as the primary raw materials,and the sensory evaluation score was used as the evaluation indicator.Then,the production process of quinoa and jujube biscuits was optimized through the single-factor experiments and response surface methodology.The results indicated that the highest sensory score of 91.43 was achieved under the following formulation:quinoa flour 27%,jujube flour 26%,white granulated sugar 21%,butter 30%,eggs 60%,skim milk 25%,and baking soda 0.5%.The biscuits produced under these conditions exhibited the golden color,uniform texture,and the well balanced aroma of quinoa and jujube,resulting in the most desirable flavor profile.关键词
藜麦/红枣/饼干/响应面法Key words
Quinoa/Jujube/Biscuits/Response surface methodology分类
轻工纺织引用本文复制引用
丁燕,薛莎莎,呼凤兰,杨晓辉..响应面法优化藜麦红枣饼干制作工艺[J].福建农业科技,2026,57(1):34-42,9.基金项目
山西省高等学校科技创新项目(2024L560) （2024L560）
临汾市重点研发计划项目(2418). （2418）
