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Article(id=1216517515375723382, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1216517514570417012, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250519005, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=research-article, receivedDate=1747584000000, receivedDateStr=2025-05-19, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1767969977468, onlineDateStr=2026-01-09, pubDate=1755187200000, pubDateStr=2025-08-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1767969977468, onlineIssueDateStr=2026-01-09, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1767969977468, creator=13701087609, updateTime=1767969977468, updator=13701087609, issue=Issue{id=1216517514570417012, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='15', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1767969977276, creator=13701087609, updateTime=1768211590858, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1217530915467743720, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1216517514570417012, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1217530915467743721, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1216517514570417012, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=295, endPage=300, ext={EN=ArticleExt(id=1216517515698684795, articleId=1216517515375723382, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Study on the optimization of the process of red glutinous sorghum cookies by response surface methodology, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To optimize the processing technology of red glutinous sorghum cookies by response surface methodology. Methods Based on single-factor experiments, the sensory score of red glutinous sorghum cookies was taken as the response value, and the process of red glutinous sorghum cookies was optimized by response surface methodology. Results Based on the basic ratio of total flour 500 g, with other ingredients accounting for the proportion of total flour as butter 75.6%, powdered sugar 37.8%, milk 5.5%, and whole egg liquid 16.8%, and using a 12-tooth piping tip for shaping, the optimal process was that the proportion of red glutinous sorghum flour in the total flour was 53%, the baking time was 24 min, and the baking temperature was 158 ℃. Through verification, the cookies made under these conditions had a complete shape, an attractive color, a crispy texture, and the best sensory quality. Conclusion This process is stable and reliable for processing glutinous sorghum cookies, and the research results can provide theoretical support for the processing of glutinous sorghum cookies.

, correspAuthors=Xian-Fu MENG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Juan-Ping XUE, Ding-Rong PENG, Hua-Tian HUANG, Shao-Ying YANG, Liang ZHANG, Xi-Jun YI, Yu CHEN, Xian-Fu MENG), CN=ArticleExt(id=1216517516386550664, articleId=1216517515375723382, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=响应面法优化红小糯高粱曲奇饼干工艺研究, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=

目的 响应面法优化红小糯高粱曲奇饼干工艺。方法 在单因素试验的基础上, 以红小糯高粱曲奇饼干的感官评分为响应值, 通过响应面法优化红小糯高粱曲奇饼干的工艺。结果 在以总粉500 g, 其他配料占总粉比例分别为黄油75.6%、糖粉37.8%、牛奶5.5%、全蛋液16.8%为基础配比, 采用12齿裱花嘴成型的情况下, 最佳工艺为红小糯高粱粉占总粉的比例为53%、烘烤时间24 min、烘烤温度158 ℃, 通过验证, 该条件下制作的曲奇饼干外形完整、色泽喜人、口感酥脆、感官品质最佳。结论 该工艺用于加工红小糯曲奇饼干稳定可靠, 研究结果可为红小糯高粱曲奇饼干的加工提供理论支撑。

, correspAuthors=孟宪福, authorNote=null, correspAuthorsNote=
*孟宪福(1980—), 男, 正高级工程师, 主要研究方向为食品及生物工程领域综合应用。E-mail:
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薛娟萍(1979—), 女, 副教授, 主要研究方向为食品新产品研发与健康养生。E-mail:

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薛娟萍(1979—), 女, 副教授, 主要研究方向为食品新产品研发与健康养生。E-mail:

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薛娟萍(1979—), 女, 副教授, 主要研究方向为食品新产品研发与健康养生。E-mail:

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注: 不同小写字母表示具有显著性差异(P<0.05)。

, figureFileSmall=BGrMAP7NJp7VIyY384DsAA==, figureFileBig=P1485Yl2aEtI09Woyf5KLQ==, tableContent=null), ArticleFig(id=1217127900281749653, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=EN, label=Fig.2, caption=Surface plots and contour plots of the interaction of various factors, figureFileSmall=n//T9P3XED254scgO/B7fw==, figureFileBig=yWK/b6q+VZmZEXRAmz5AXg==, tableContent=null), ArticleFig(id=1217127900394995869, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=CN, label=图2, caption=各因素交互作用的曲面图及等高线图, figureFileSmall=n//T9P3XED254scgO/B7fw==, figureFileBig=yWK/b6q+VZmZEXRAmz5AXg==, tableContent=null), ArticleFig(id=1217127900541796515, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=EN, label=Table 1, caption=

Criteria for sensory test scoring

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 评分标准 得分
外观 外形完整, 大小厚度一致, 表面没有裂纹、光滑无破损 15~20
外形基本完整, 大小厚度基本一致, 表面基本没有裂纹、较光滑、轻微破损 8~14
外形不完整, 大小厚度不一致, 表面有裂纹、不光滑、有破损 1~7
色泽 颜色喜人, 表皮颜色均匀, 无焦糊现象 15~20
颜色喜人, 表皮颜色较均匀, 略有焦糊现象 8~14
色泽偏白或偏深, 表皮颜色不均匀, 有明显焦糊现象 1~7
风味 黄油味和红小糯高粱味适宜, 且无其他异味 15~20
黄油味和红小糯高粱味较浓或较淡, 无其他异味 8~14
黄油味和红小糯高粱味过浓或过淡, 有其他异味 1~7
口感 口感酥脆, 无黏牙糊口, 不油腻, 甜度适宜 15~20
口感较酥脆, 较黏牙糊口, 较油腻、甜度较重或较淡 8~14
口感不酥脆, 黏牙糊口, 油腻、甜度过重或过淡 1~7
整体可
接受度		 喜欢 15~20
适中 8~14
不接受 1~7
), ArticleFig(id=1217127900688597167, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=CN, label=表1, caption=

感官评分标准

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 评分标准 得分
外观 外形完整, 大小厚度一致, 表面没有裂纹、光滑无破损 15~20
外形基本完整, 大小厚度基本一致, 表面基本没有裂纹、较光滑、轻微破损 8~14
外形不完整, 大小厚度不一致, 表面有裂纹、不光滑、有破损 1~7
色泽 颜色喜人, 表皮颜色均匀, 无焦糊现象 15~20
颜色喜人, 表皮颜色较均匀, 略有焦糊现象 8~14
色泽偏白或偏深, 表皮颜色不均匀, 有明显焦糊现象 1~7
风味 黄油味和红小糯高粱味适宜, 且无其他异味 15~20
黄油味和红小糯高粱味较浓或较淡, 无其他异味 8~14
黄油味和红小糯高粱味过浓或过淡, 有其他异味 1~7
口感 口感酥脆, 无黏牙糊口, 不油腻, 甜度适宜 15~20
口感较酥脆, 较黏牙糊口, 较油腻、甜度较重或较淡 8~14
口感不酥脆, 黏牙糊口, 油腻、甜度过重或过淡 1~7
整体可
接受度		 喜欢 15~20
适中 8~14
不接受 1~7
), ArticleFig(id=1217127900793454774, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=EN, label=Table 2, caption=

Table of factor level

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水平 因素
A(红小糯高粱粉占
总粉比例)/%		 B(烘烤时间)
/min		 C(烘烤
温度)/℃
-1 25 22 150
0 50 24 160
1 75 26 170
), ArticleFig(id=1217127900910895289, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=CN, label=表2, caption=

因素水平表

, figureFileSmall=null, figureFileBig=null, tableContent=
水平 因素
A(红小糯高粱粉占
总粉比例)/%		 B(烘烤时间)
/min		 C(烘烤
温度)/℃
-1 25 22 150
0 50 24 160
1 75 26 170
), ArticleFig(id=1217127901049307325, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=EN, label=Table 3, caption=

Design and results of response surface experiment

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试验号 A B C 感官评分/分
1 0 1 -1 84
2 1 1 0 84
3 0 0 0 92
4 1 -1 0 86
5 0 0 0 92
6 -1 0 1 73
7 1 0 -1 83
8 0 0 0 90
9 0 1 1 74
10 -1 0 -1 83
11 0 -1 -1 81
12 0 0 0 90
13 0 -1 1 77
14 -1 1 0 83
15 0 0 0 90
16 -1 -1 0 81
17 1 0 1 75
), ArticleFig(id=1217127902311792836, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=CN, label=表3, caption=

响应面试验设计及结果

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试验号 A B C 感官评分/分
1 0 1 -1 84
2 1 1 0 84
3 0 0 0 92
4 1 -1 0 86
5 0 0 0 92
6 -1 0 1 73
7 1 0 -1 83
8 0 0 0 90
9 0 1 1 74
10 -1 0 -1 83
11 0 -1 -1 81
12 0 0 0 90
13 0 -1 1 77
14 -1 1 0 83
15 0 0 0 90
16 -1 -1 0 81
17 1 0 1 75
), ArticleFig(id=1217127902441816265, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=EN, label=Table 4, caption=

Analysis of variance of regression model

, figureFileSmall=null, figureFileBig=null, tableContent=
方差
来源		 平方和 自由度 均方 F P 显著
水平
模型 592.32 9 66.37 52.78 <0.0001 **
A 8.00 1 8.00 6.36 0.0397 *
B 0 1 0 0 1.0000
C 128.00 1 128.00 101.82 <0.0001 **
AB 4.00 1 4.00 3.18 0.1176
AC 1.00 1 1.00 0.80 0.4021
BC 9.00 1 9.00 7.16 0.0317 *
A2 64.04 1 64.04 50.64 0.0002 **
B2 48.67 1 48.67 38.72 0.0004 **
C2 297.09 1 297.09 236.33 <0.0001 **
残差 8.80 7 1.26
失拟 4.00 3 1.33 1.11 0.4428
净误差 4.80 4 1.20
总和 606.12 16
R2=0.9855 R2Adj=0.9668
), ArticleFig(id=1217127902597005524, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517515375723382, language=CN, label=表4, caption=

回归模型方差分析

, figureFileSmall=null, figureFileBig=null, tableContent=
方差
来源		 平方和 自由度 均方 F P 显著
水平
模型 592.32 9 66.37 52.78 <0.0001 **
A 8.00 1 8.00 6.36 0.0397 *
B 0 1 0 0 1.0000
C 128.00 1 128.00 101.82 <0.0001 **
AB 4.00 1 4.00 3.18 0.1176
AC 1.00 1 1.00 0.80 0.4021
BC 9.00 1 9.00 7.16 0.0317 *
A2 64.04 1 64.04 50.64 0.0002 **
B2 48.67 1 48.67 38.72 0.0004 **
C2 297.09 1 297.09 236.33 <0.0001 **
残差 8.80 7 1.26
失拟 4.00 3 1.33 1.11 0.4428
净误差 4.80 4 1.20
总和 606.12 16
R2=0.9855 R2Adj=0.9668
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响应面法优化红小糯高粱曲奇饼干工艺研究
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薛娟萍 1 , 彭定蓉 1 , 黄华天 1 , 杨绍英 1 , 张梁 1 , 易西俊 1 , 陈宇 2 , 孟宪福 1, *
食品安全质量检测学报 | 食品分析与检测 2025,16(15): 295-300
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食品安全质量检测学报 | 食品分析与检测 2025, 16(15): 295-300
响应面法优化红小糯高粱曲奇饼干工艺研究
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薛娟萍1 , 彭定蓉1, 黄华天1, 杨绍英1, 张梁1, 易西俊1, 陈宇2, 孟宪福1, *
作者信息
  • 1 广西生态工程职业技术学院, 柳州 545004
  • 2 广西红粮谷生态农业科技发展有限责任公司, 柳州 545000

    • 薛娟萍(1979—), 女, 副教授, 主要研究方向为食品新产品研发与健康养生。E-mail:

通讯作者:

*孟宪福(1980—), 男, 正高级工程师, 主要研究方向为食品及生物工程领域综合应用。E-mail:
Study on the optimization of the process of red glutinous sorghum cookies by response surface methodology
Juan-Ping XUE1 , Ding-Rong PENG1, Hua-Tian HUANG1, Shao-Ying YANG1, Liang ZHANG1, Xi-Jun YI1, Yu CHEN2, Xian-Fu MENG1, *
Affiliations
  • 1 Guangxi Eco-Engineering Vocational & Technical College, Liuzhou 545004, China
  • 2 Guangxi Honglianggu Ecological Agricultural Science and Technology Development Co., Ltd., Liuzhou 545000, China
出版时间: 2025-08-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250519005
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摘要
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目的 响应面法优化红小糯高粱曲奇饼干工艺。方法 在单因素试验的基础上, 以红小糯高粱曲奇饼干的感官评分为响应值, 通过响应面法优化红小糯高粱曲奇饼干的工艺。结果 在以总粉500 g, 其他配料占总粉比例分别为黄油75.6%、糖粉37.8%、牛奶5.5%、全蛋液16.8%为基础配比, 采用12齿裱花嘴成型的情况下, 最佳工艺为红小糯高粱粉占总粉的比例为53%、烘烤时间24 min、烘烤温度158 ℃, 通过验证, 该条件下制作的曲奇饼干外形完整、色泽喜人、口感酥脆、感官品质最佳。结论 该工艺用于加工红小糯曲奇饼干稳定可靠, 研究结果可为红小糯高粱曲奇饼干的加工提供理论支撑。

红小糯高粱粉  /  曲奇饼干  /  响应面法

Objective To optimize the processing technology of red glutinous sorghum cookies by response surface methodology. Methods Based on single-factor experiments, the sensory score of red glutinous sorghum cookies was taken as the response value, and the process of red glutinous sorghum cookies was optimized by response surface methodology. Results Based on the basic ratio of total flour 500 g, with other ingredients accounting for the proportion of total flour as butter 75.6%, powdered sugar 37.8%, milk 5.5%, and whole egg liquid 16.8%, and using a 12-tooth piping tip for shaping, the optimal process was that the proportion of red glutinous sorghum flour in the total flour was 53%, the baking time was 24 min, and the baking temperature was 158 ℃. Through verification, the cookies made under these conditions had a complete shape, an attractive color, a crispy texture, and the best sensory quality. Conclusion This process is stable and reliable for processing glutinous sorghum cookies, and the research results can provide theoretical support for the processing of glutinous sorghum cookies.

red glutinous sorghum flour  /  cookies  /  response surface methodology
薛娟萍, 彭定蓉, 黄华天, 杨绍英, 张梁, 易西俊, 陈宇, 孟宪福. 响应面法优化红小糯高粱曲奇饼干工艺研究. 食品安全质量检测学报, 2025 , 16 (15) : 295 -300 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250519005
Juan-Ping XUE, Ding-Rong PENG, Hua-Tian HUANG, Shao-Ying YANG, Liang ZHANG, Xi-Jun YI, Yu CHEN, Xian-Fu MENG. Study on the optimization of the process of red glutinous sorghum cookies by response surface methodology[J]. Journal of Food Safety & Quality, 2025 , 16 (15) : 295 -300 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250519005
正文
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0 引言
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高粱是一种重要的杂粮作物, 是世界5大作物之一[1], 主要用于酿酒、酿醋、制糖及饲料, 在我国经济中扮演重要的角色[2], 它的营养成分包括蛋白质、碳水化合物、膳食纤维、脂肪、脂肪酸和矿物质[3]。红小糯高粱经广西测试中心检测结果: 籽粒能量1536 kJ/100 g、淀粉60 g/100 g、支链淀粉57.2 g/100 g、粗蛋白9.85%、脂肪3.70 g/100 g、赖氨酸0.18 g/100 g、硒0.18 mg/kg及单宁1.15%[4]。农业农村部定性为粮用及酿造兼用高粱品种, 主要生产粉条、云片糕、糕点和酿酒等[5-9], 制作饼干也有一些研究, 但真正形成产品的不多。
饼干是一种广受欢迎的谷物食品[10], 特别是曲奇饼干[11], 它是一种以油脂、糖和面粉为主要原料, 烤制成型后表面有立体花纹, 具有香甜风味, 口感酥松、受消费者喜爱的休闲食品[12-13], 目前未见利用红小糯高粱粉生产曲奇饼干的报道。曲奇制作原料中添加红小糯高粱粉, 不仅能丰富曲奇的品种、口感和色泽, 还能提高曲奇饼干的营养价值[14]。而红小糯高粱粉的加入, 使得产品脆性降低, 蓬松度不够等, 在其他条件采用曲奇饼干制作条件的情况下, 本研究对影响红小糯曲奇饼干品质的因素, 红小糯高粱粉占总粉的比例, 烘烤时间和烘烤温度进行深入研究, 确立红小糯高粱曲奇饼干的最优工艺, 进而为新型红小糯高粱曲奇饼干的研发提供技术支撑, 丰富红小糯高粱的开发应用。
1 材料与方法
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1.1 材料与试剂
红小糯高粱粉(广西红粮谷生态农业科技发展有限责任公司); 低筋小麦粉[益海嘉里(沈阳)粮油食品有限公司]; 黄油(安佳食品有限公司); 舒可曼糖粉(广州福正东海食品有限公司); 牛奶(市售); 鸡蛋(市售)。
1.2 仪器与设备
cookmil厨师机(瑞达鼎峰电器有限公司); 2000厨房电子秤(上海香恒衡器有限公司); EB-J6D-Z大型电烤箱商用电烤箱(佛山市德玛仕网络科技有限公司)。
1.3 试验方法
1.3.1 红小糯曲奇饼干制备方法
将适量的黄油和糖粉放入厨师机中, 以慢速搅拌至充分融合, 加入全蛋液搅拌均匀, 然后加入牛奶搅拌均匀, 最后加入红小糯高粱粉和低筋粉, 慢速搅拌均匀, 制得面团。裱花袋中放入12齿裱花嘴, 将搅拌好的面团放入裱花袋, 在烤盘中挤出花型曲奇面饼, 在面火150 ℃, 底火150 ℃的烤箱中烘烤20 min, 出炉冷却后得到红小糯高粱曲奇饼干[15-19]。
1.3.2 单因素试验
试验基础配方为: 红小糯高粱粉添加量125 g、低筋小麦粉添加量375 g(红小糯高粱粉与低筋小麦粉的总质量固定为500 g)、其他配料占全粉比例分别为: 黄油75.6%、糖粉37.8%、牛奶5.5%、全蛋液16.8%。进行单因素试验, 分别考察红小糯高粱粉占总粉的比例、烘烤时间、烘烤温度对红小糯高粱曲奇饼干品质的影响。
(1)红小糯高粱粉占总粉比例对产品感官的影响
按照1.3.1的红小糯曲奇饼干制备方法, 红小糯高粱粉占总粉的比例分别按照0%、25%、50%、75%和100%, 其他因素不变, 制作曲奇饼干, 进行感官评价。
(2)烘烤时间对产品感官的影响
按照1.3.1的红小糯曲奇饼干制备方法, 烘烤时间设定为16、18、20、22、24和26 min, 其他因素不变, 制作曲奇饼干, 进行感官评价。
(3)烘烤温度对产品感官的影响
按照1.3.1的红小糯曲奇饼干制备方法, 烘烤温度按照130、140、150、160和170 ℃, 其他条件不变, 制作曲奇饼干, 进行感官评价。
1.3.3 感官评价方法
按照GB/T 20980—2021《饼干质量通则》, 由经过培训的10名感官评价员对红小糯高粱曲奇饼干进行感官评定。参照文献[20-24]方法, 并加以改进, 具体评分标准见表1。
1.3.4 响应面试验
在单因素试验结果的基础上, 以红小糯高粱粉占总粉的比例(A)、烘烤时间(B)、烘烤温度(C) 3个因素为自变量, 以红小糯高粱曲奇饼干感官评分为考察值, 进行响应面优化试验, 因素水平见表2。
1.4 数据处理
采用Excel 2020进行单因素方差分析及单因素柱状图制作, 采用Design-Expert 8.0.6进行响应面试验设计、数据分析[25]。
2 结果与分析
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2.1 单因素试验结果分析
2.1.1 红小糯高粱粉占总粉比例对红小糯高粱曲奇饼干品质的影响
由图1A可知, 随着红小糯高粱粉占总粉比例增加, 红小糯高粱曲奇饼干的感官评分呈先增加后减少的趋势, 可能是因为随着直链淀粉的增加, 形成了较疏松的结构, 当红小糯高粱粉占总粉比例为50%时, 感官评分最高。当红小糯高粱占总粉比例持续增加时, 出现粗糙感, 口感变差, 可能是随着蛋白质含量增加, 形成面筋网络的能力在增强, 导致饼干变紧实而酥脆口感降低[26-28], 经单因素显著性差异分析, 红小糯高粱粉占总粉比例对感官评分影响显著(P<0.05)。综合考虑, 红小糯高粱粉占总粉比例为50%较好。
2.1.2 烘烤时间对红小糯高粱曲奇饼干品质的影响
由图1B可知, 随着烘烤时间的延长, 红小糯高粱曲奇饼干的感官评分呈先增加后减少的趋势, 烘烤时间少时, 尚不能完全熟透, 有致密的软心, 干燥后不蓬松不脆, 且色泽较浅; 当烘烤时间为24 min时, 感官评分最高, 持续增加烘烤时间, 则饼干的颜色较深, 且其蓬松、酥脆口感下降, 这与同类饼干的相关研究结果一致[29-30]。经单因素显著性差异分析, 烘烤时间对感官评分影响显著(P<0.05), 烘烤时间选择24 min为宜。
2.1.3 烘烤温度对红小糯高粱曲奇饼干品质的影响
由图1C可知, 随着烘烤温度的升高, 红小糯高粱曲奇饼干的感官评分呈先增加后减少的趋势, 温度低不能烘透, 中间水分残留多, 断面结构不均匀, 当烘烤温度为160 ℃时, 感官评分最高。烘烤温度小于160 ℃时, 饼干出现夹生情况, 且形成喜人的色泽; 烘烤时间大于160 ℃, 饼干的边缘呈现深焦黄色, 且其蓬松、酥脆口感下降, 这可能是热量传导不够迅速, 形成表面高温, 内部低温, 内部水分不能很好迁移, 不能形成蓬松的结构, 同样导致断面结构不均匀[14-15]。经单因素显著性差异分析, 烘烤温度对感官评分影响显著(P<0.05), 烘烤温度为160 ℃较好。
2.2 响应面试验结果及分析
2.2.1 优化试验
根据单因素试验的结果, 以红小糯高粱粉占总粉的比例(A)、烘烤时间(B)、烘烤温度(C) 3个因素进行响应面试验设计, 每个方案进行3次平行试验, 结果取平均值, 见表3。
2.2.2 响应面试验方差分析
根据Design-Expert 8.0.6 Trial软件对数据进行处理, 得到以红小糯高粱曲奇饼干的感官评分(Y)为目标函数的二次多元回归模型方程为:
Y=-2798.8+82.4A+53.8B+28.18C-2AB+0.2AC-0.075BC -62.4A2-0.85B2-0.084C2
由表4可知, 模型P<0.0001, 说明该模型极显著, 失拟项P为0.4428, 不显著, 模型R2=0.9855, R2Adj= 0.9668, 表明该模型拟合度较好, 即模型可靠, 因此可以用该方程对红小糯高粱曲奇饼干的品质进行模拟和分析。C、A2、B2和C2对红小糯高粱曲奇饼干品质均有极显著影响(P<0.01), A和BC对红小糯高粱曲奇饼干品质均有显著影响(P<0.05)。在3因素中烘烤温度对红小糯高粱曲奇饼干品质影响最大。
2.2.3 各因素响应面分析
以感官评价为响应值的响应面图和等高线图中的变化反映出红小糯高粱粉占总粉的比例、烘烤时间、烘烤温度3个因素两两交互作用对红小糯高粱曲奇饼干的品质的影响程度(图2)。3个交互组在交互作用下均形成了响应面, 且出现倾斜面及椭圆形的等高线, 表明AB、AC和BC的交互作用已经影响到了对应的响应值。通过分析得知产品达到最优的工艺要求主要有: 红小糯高粱粉占总粉的比例52.7%、烘烤时间24.1 min、烘烤温度157.6 ℃。最优工艺感官评分达到91.3分。
2.2.4 验证试验结果分析
按照最优工艺结合实际操作便利, 以红小糯高粱粉占总粉的比例53%、烘烤时间24 min、烘烤温度158 ℃条件下开展平行试验3次。所得曲奇饼干的感官评分为92分, 其感官评分与预测值接近, 说明模型可靠、有效。
2.2.5 优化工艺下的产品品质分析
按照最优工艺条件下制得的红小糯高粱曲奇饼干, 感官指标评分为92分, 具有特殊的红小糯高粱香、口感松脆、甜度适宜、色泽均匀、组织形态良好、断面结构呈现细密多孔状, 经检测, 水分3.5%, 碱度0.2%, 脂肪含量20.5%, 符合GB/T 20980—2021要求。另外, 红小糯高粱饼干含膳食纤维2.84 g/100 g, 含有机硒0.145 mg/kg, 是该产品的特色指标。
3 结论
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本研究以红小糯高粱粉和低筋小麦粉为主要原料制备红小糯高粱曲奇饼干。以外观、色泽、风味、口感、整体可接受度为主要内容的感官评分为指标, 通过单因素试验、感官评分分析和响应面法优化红小糯高粱曲奇饼干的配方。结果表明: 最佳配方为红小糯高粱粉占总粉的比例53%、烘烤时间24 min、烘烤温度158 ℃, 所制得的曲奇饼干外形完整、颜色喜人、口感酥脆, 感官评价最佳。本研究为红小糯高粱制品的新品研发提供理论指导。
基金
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  • 广西教育科学“十四五”规划项目(2021ZJY1474)
  • 广西生态工程职业技术学院校级课题项目(2024KY28)
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2025年第16卷第15期
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文章信息
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250519005
  • 接收时间：2025-05-19
  • 首发时间：2026-01-09
  • 出版时间：2025-08-15
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  • 收稿日期：2025-05-19
基金
广西教育科学“十四五”规划项目(2021ZJY1474)
广西生态工程职业技术学院校级课题项目(2024KY28)
作者信息
    1 广西生态工程职业技术学院, 柳州 545004
    2 广西红粮谷生态农业科技发展有限责任公司, 柳州 545000

通讯作者:

*孟宪福(1980—), 男, 正高级工程师, 主要研究方向为食品及生物工程领域综合应用。E-mail:
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https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20250519005
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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