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基于主成分分析法优化青稞马铃薯夹馅酥饼的加工工艺

Pan LAI,Jie DING,Yun-chuan CHEN,Yi-qian HUANG,Ming-feng QIAO,Hang ZHOU

Storage and Process（2020）

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Abstract
以青稞全粉、马铃薯、黄油、皮馅比为影响因素,以酥饼的质构特性、色差特性、比容的规范化主成分综合评分为评价指标,通过L9(34)正交设计优化青稞马铃薯夹馅酥饼的最优工艺.试验结果表明,各个因素对青稞马铃薯夹馅酥饼品质影响的大小顺序依次是:A马铃薯添加量＞C青稞添加量＞B黄油添加量＞D皮馅比;青稞马铃薯夹馅酥饼的最佳配方为:马铃薯泥添加量30％,黄油添加量55％,青稞添加量8％,皮馅比例6:4.
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