响应面法优化超微绿茶粉制作曲奇饼干关键配方

宋振硕; 王丽丽; 林清霞; 张磊

doi:10.19303/j.issn.1008-0384.2022.012.014

响应面法优化超微绿茶粉制作曲奇饼干关键配方

doi: 10.19303/j.issn.1008-0384.2022.012.014

福建省农业科学院茶叶研究所，福建　福州　350013

基金项目: 福建省科技计划公益类专项（2017R1012-3）；福建省农业科学院对外合作项目（DEC201821216）

详细信息

作者简介:
宋振硕（1984−），男，硕士，研究方向：茶叶加工与综合利用（E-mail：274719459@qq.com）

通讯作者:
张磊（1982−），女，硕士，研究方向：茶叶加工（E-mail：79228061@qq.com）

中图分类号: S 571.1
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- 文章访问数: 471
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- 被引次数: 0
出版历程
- 收稿日期: 2022-04-04
- 录用日期: 2022-04-04
- 修回日期: 2022-12-03
- 网络出版日期: 2023-01-01
- 刊出日期: 2022-03-28

Response Surface Optimization on Formulation of Cookie Made with Ultramicro Green Tea Powder

Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350013, China

摘要

摘要: 目的优化超微绿茶粉曲奇饼干配方，为茶叶精深加工开发终端产品提供思路。方法对超微绿茶粉、糖粉、黄油的添加量进行单因素试验，通过感官审评对其进行质量评价，确定3个因素添加量的优化范围。在单因素试验基础上，采用Box-Behnken试验设计，进行3因素3水平响应面优化设计，共17组处理，考察超微绿茶粉、糖粉、黄油的添加量对超微绿茶粉曲奇饼干感官审评的影响，确定超微绿茶粉曲奇饼干的配方，并对优化配方加工的饼干进行感官评价、理化指标检测、质构评价。结果超微绿茶粉制作曲奇饼干的配方为：以总粉（低筋小麦粉+超微绿茶粉）100 g即100%计，蛋液添加量15%，柠檬汁1%，超微绿茶粉3.0%，黄油84.4%，糖粉25.9%，烘焙上火温度170 ℃，下火温度150 ℃，时间20 min。在此条件下加工的超微绿茶粉曲奇饼干，感官审评得分85.36分，风味较好。经质构仪分析，饼干的硬度为578.44 g，酥性为626.46 g·s。经检测，饼干的各项理化指标均符合国标要求。结论采用响应面法得出了超微绿茶粉曲奇饼干最优的关键配方，可用于规模化生产，为茶叶精深加工开发茶食品、缓解茶产业供需矛盾提供新的思路。
- 超微绿茶粉 /
- 曲奇饼干 /
- 响应面法 /
- 配方
Abstract: Objective A formula for making cookies using ultramicro green tea powder as an ingredient was optimized. Method A single factor experiment was conducted to define the recipe including the ultramicro green tea powder, butter, and powdered sugar for making cookies evaluated by a sensory panel. A 3-factors Box-Behnken test was designed to optimize the amount of each ingredient based on the results of sensory evaluation, and the physical, and chemical properties of the cookies with the optimum crecipe were deteceted. Result The cookies baked in an air oven with an overhead temperature of 170 ℃ and a underneath temperature of 150 ℃ for 20 min, received a high sensory evaluation score of 85.36 with 100% of total flour (low-gluten wheat flour + ultramicro green tea powder), 15% of the additive amount of egg liquid, 1% of lemon juice, 3.0% of ultramicro green tea powder, 84.4% of butter, and 25.9% of powdered sugar. Measured by a texture analyzer, the cookies had the indices in line with the national standards on hardness of 578.44 g and on crispness of 626.46 g·s. Conclusion The cookie made with an optimized formula was well received by the sensory panel with acceptable instrumental texture measurements. It was considered suitable for mass producing a value-added product of green teas.
- Ultramicro green tea powder /
- cookies /
- response surface method /
- formulation

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图 1 超微绿茶粉添加量对曲奇的影响

图中不同小写字母表示显著差异（P＜0.05），相同或无小写字母表示差异不显著（P＞0.05）。图2、3同。

Figure 1. Effect of quantity of added ultramicro green tea powder on cookie quality

Data with different lowercase letters indicate significant differences (P＜0.05); those with same or no lowercase letters, no significant difference (P＞0.05). Same fo Figs.2,3.

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图 2 黄油添加量对曲奇的影响

Figure 2. Effect of quantity of added butter on cookie quality

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图 3 糖粉添加量对曲奇的影响

Figure 3. Effect of quantity of added sugar on cookie quality

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表 1 试验变量的因素和水平

Table 1. Factors and levels of test variables

水平 Level	因素 Factor
水平 Level	超微绿茶粉添加量A Amount of ultramicro green tea powder/%	黄油添加量B Amount of butter/%	糖粉添加量C Amount of powdered sugar/%
−1	2.5	80	24
0	3.0	85	26
1	3.5	90	28

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表 2 超微绿茶粉曲奇饼干审评标准

Table 2. Evaluation criteria of ultramicro green tea powder cookie

项目 Item	评分标准 Standard for evaluation	得分 Score
形态 Form	外形完整、饱满，不收缩、不变形、不起泡，厚薄均一，大小均匀，底部平整，无粘连，边缘平滑	16～20
	外形较完整、较饱满、收缩和变形少、起泡少，厚薄较均一，大小较均匀，底部平整，无粘连，边缘较平滑	10～15
	外形不完整、有破碎、凹底和收缩较多、表面起泡，厚薄不均一，大小不均匀，有粘连	＜10
色泽 Color	表面呈草绿色，有光泽，无色泽不均，无白粉	16～20
	表面呈草绿色，有光泽，色泽基本均匀，边缘和底部略有棕黄色，但不出现焦黑或过白	10～15
	光泽不足、不均匀，有焦黑色或过白现象	＜10
组织 Texture	断面结构细密均匀，无杂质，无较大孔洞，表面细腻	16～20
	断面结构略粗糙、不均匀，无杂质，有少量孔洞，表面较细腻	10～15
	断面结构粗糙、不均匀，有杂质，有较多孔洞，表面亦粗糙	＜10
滋味 Flavor	口感酥松、细腻、不粘牙，甜而不腻	16～20
	口感较酥松、较细腻、略粘牙，甜而不腻	10～15
	口感不酥松、粗糙、粘牙，口味过甜或淡无味	＜10
风味 Relish	茶香味浓郁，与饼干香味协调，无苦涩味，	16～20
	有茶香味，略有苦涩味	10～15
	无明显茶香，苦涩味较重	＜10

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表 3 响应面分析试验结果

Table 3. Design and results of response surface analysis

试验号 Serial number	A超微绿茶粉添加量 Amount of ultramicro green tea powder	B黄油添加量 Amount of butter	C糖粉添加量 Amount of powdered sugar	Y感官审评得分 Sensory scores
1	0（3%）	0（85%）	0（26%）	85.83
2	−1（2.5%）	0	1（28%）	73.33
3	0	0	0	86.67
4	0	−1（80%）	−1（24%）	78.23
5	−1	1（90%）	0	72.50
6	1（3.5%）	0	1	70.67
7	0	0	0	84.67
8	−1	−1	0	75.67
9	0	−1	1	76.13
10	0	1	1	73.03
11	0	0	0	85.83
12	1	−1	0	71.26
13	0	1	−1	76.03
14	1	1	0	70.67
15	1	0	−1	71.17
16	−1	0	−1	73.13
17	0	0	0	87.00

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表 4 回归方程的方差分析

Table 4. Analysis of variance of regression equation

方差来源 Source of variance	平方和 Sum of square	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
模型 Model	617.54	9	68.62	70.84	＜0.0001
A 超微绿茶粉 Ultramicro green tea powder	14.74	1	14.74	15.22	0.0059
B 黄油 Butter	10.26	1	10.26	10.59	0.0140
C 糖粉 Powdered sugar	3.65	1	3.65	3.76	0.0935
AB	1.66	1	1.66	1.72	0.2313
AC	0.12	1	0.12	0.13	0.7326
BC	0.20	1	0.20	0.21	0.6614
A²	313.41	1	313.41	323.57	＜0.0001
B²	98.94	1	98.94	102.15	＜0.0001
C²	118.16	1	118.16	121.99	＜0.0001
残差项 Residual	6.78	7	0.97
失拟项 Lack of fit	3.50	3	1.17	1.43	0.3591
纯误差项 Pure error	3.28	4	0.82
总误差项 Cor total	624.32	16
相关系数R²	0.9897
校正决定系数R_adj²	0.9752

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表 5 超微绿茶粉曲奇饼干与普通曲奇饼干的质构参数

Table 5. Texture measurements on ultramicro green tea powder cookie and common cookies

质构参数 Parameter of texture analyzer	超微绿茶粉曲奇饼干 Ultramicro green tea powder cookies	普通曲奇饼干 Cookies
硬度 Rigidity/g	578.44±37.93*	467.59±66.92
酥性 Short/(g·s)	626.46±67.58	509.60±97.56
表示同行数据之间差异显著（P＜0.05）。 indicates that values in the same row are with significant differences (P＜0.05).

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