响应面法优化马铃薯脆饼焙烤工艺研究

[目的]研究马铃薯脆饼的最佳焙烤工艺。[方法]通过中心组合设计和响应面分析法，对马铃薯脆饼的焙烤工艺进行优化。[结果]最佳焙烤条件为马铃薯淀粉与玉米淀粉的配比为3．16：1、和面温度77℃、焙烤温度144℃、焙烤时间16rain、脆饼厚度0．9cm；在该工艺条件下，马铃薯蜥的感官评分值为43．9。[结论]该研究为马铃薯焙烤脆饼的实际生产与加工提供了理论依据。

Optimization of the Baking Technology of Potato Cracknel by Response Surface Methodology

[Objective] To study the optimal baking technology of potato cracknel.[Method] Central composite design combined with response surface analysis were used to optimize the baking technology of potato cracknel.[Result] The optimal conditions were as follows: potato starch/corn starch ratio was 3.16∶1,dough making temperature was 77 ℃,baking temperature was 144 ℃,baking time was 16 min,and cracknel thickness was 0.9 cm.Under this condition,the sensory evaluation score was 43.9.[Conclusion] The study provided theoretical basis for production and processing of potato cracknel.