螺旋藻压缩饼干配方优化及感官品质评价

Optimization of Spirulina Compressed Biscuit Recipe and Sensory Quality Evaluation

摘要: 本论文旨在研制开发一款营养均衡、感官品质优良的螺旋藻压缩饼干，探究螺旋藻添加量、油脂添加量、糖粉添加量及烘烤温度对螺旋藻压缩饼干感官品质的影响。以感官评定为指标，通过单因素和正交试验及其分析，最终确定螺旋藻压缩饼干的最佳制备工艺为：在小麦粉53%的基准下，添加螺旋藻3%、糖粉10%、植物油13%，180℃烘烤9 min，按此工艺制作的螺旋藻压缩饼干感官评分最高。微生物指标符合GB 7100-2015要求。本研究为螺旋藻在压缩食品中的应用提供了重要的参考依据和技术支持。

Abstract: This study aimed to develop a nutritionally balanced and visually appealing spirulina compressed biscuit, investigating the effects of spirulina dosage, oil content, sugar powder addition, and baking temperature on sensory quality. Using sensory evaluation as the primary metric, single-factor experiments and orthogonal design analyses were conducted to determine the optimal production process: wheat flour (53% base weight), spirulina (3%), sugar powder (10%), vegetable oil (13%), with baking at 180˚C for 9 minutes. The biscuit prepared under this protocol achieved the highest sensory scores. Microbial indicators complied with GB 7100-2015 standards. This research provides critical technical references and support for the application of spirulina in compressed food products.