作　　者： ; ; ;

机构地区： 安徽科技学院工学院

出　　处： 《中国粮油学报》 2009年第9期124-131,共8页

摘　　要： 以发芽黑糯玉米粉为主要原料,在单因素试验的基础上,通过对发芽黑糯玉米饼干生产配方进行4因素(发芽黑糯玉米粉、奶油、水分、白砂糖)5水平的响应面试验设计,并应用模糊数学对产品进行感官评定,以模糊感官评定结果作为响应面值,通过SAS软件进行响应面优化。试验结果表明:该试验模型的F值为16.957,P值<0.001,大于在0.01水平上的F值,而失拟项的F值为3.116 549,小于0.05水平的F值,该模型的R2=0.9187,说明该模型拟和结果好,自变量与响应值之间线性关系显著,可以用于该试验的理论预测。经优化后的饼干制作工艺参数为:发芽黑糯玉米粉添加量9.31%,白砂糖添加量23.64%,水分添加量32.89%,奶油添加量15.45%。 To optimize the processing of germinated black glutinous corn biscuit, based on single - factor tests the response surface methodology was adopted with five levels and four factors that are germinated black glutinous corn,white sugar,water,and butter. Fuzzy math was applied in biscuitg sensory evaluation. The result of the fuzzy evaluation was used as the data for the response surface methodology. SAS was used to optimize the response surface. The result of the experiments demonstrates that F value is 16. 957,p 〈0. 001 which is more than F in the same level. The Lack of Fit 3.116 549 is less than F in 0.05 level, R2 of the model is 0. 918 7,which indicates the result of the model is fit well and the relation of the independent variables and the response values is remarkable. This concludes that the model could be used in experimental theory forecast. The optimized processing conditions are amount of germination black glutinous corn 9.31% ,white sugar 23.64%, water 32.89%, and butter 15.45%.

关 键 词： 响应面分析 模糊评价 发芽黑糯玉米 饼干研制

领　　域： [轻工技术与工程] [轻工技术与工程]