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投稿时间：2020-12-03
投稿时间：2020-12-03
中文摘要: 以发芽糙米为原料并添加百香果全粉制作桃酥。采用模糊数学结合响应面法优化配方并评价其品质。结果表明，发芽糙米百香果桃酥最佳配方：以混合粉（其中发芽糙米粉占22%，低筋面粉占78%）为100%计，百香果全粉添加量10%、玉米油添加量50%、糖粉添加量39%、鸡蛋液添加量15%、膨松剂添加量3%，在此条件下桃酥品质最佳。
Abstract:Germinated brown rice powder and whole passion fruit powder were used to make shortcake of germinated brown rice incorporated with passion fruit.The shortcake formula was optimized by fuzzy mathematical combined response surface methodology，and its quality was evaluated.The results showed that the optimal formula was as follows：based on 100%of mixed flour （22%of germinated brown rice flour and 78%of low gluten flour），whole passion fruit powder was 10%，corn oil was 50%，sugar powder was 39%，egg was 15%and bulking agent was 3%，at the conditions，the quality of shortcake was the best.
keywords: germinated brown rice passion fruit shortcake fuzzy mathematics response surface quality evaluation
文章编号：202118011 中图分类号： 文献标志码：
基金项目:福建省自然科学基金项目（2018J01463）；福建省科技特派员专项（SKTP19011）；国家级大学生创新创业训练计划项目（201810402033）
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