玛咖曲奇饼干生产配方优化及货架期预测

Optimization of Production Formula and Shelf Life Forecast of Maca Cookie

摘要: 以玛咖超微粉、白砂糖、水以及奶油的添加量作为考察因素,通过模糊综合评定法和响应面试验确定玛咖曲奇饼干的最优配方。结果表明:当玛咖超微粉添加量为4.48%(以面粉添加量为100%计),白砂糖添加量为23.84%,水添加量为14.28%,奶油添加量为29.60%时,玛咖曲奇饼干感官特性最佳,高达(87.25±1.31)分。利用Arrhenius公式预测出玛咖曲奇饼干在常温条件下的货架寿命为146 d。

Abstract: In this study,the optimum formulation of Maca cookies was determined by the fuzzy comprehensive evaluation method and response surface experiment with the addition of Maca superfine powder,sugar,water and cream as factors. The results showed that:According to flour as 100%,the optimal process of Maca cookies was Maca superfine powder 4.48%,sugar 23.84%,water 14.28%,cream 29.60% and the score was(87.25±1.31)points. The Arrhenius formula was used to predict the shelf life of Maca cookies at ambient temperature of 146 d.