摘要
通过Box-Behnken响应面试验设计,以面团延伸性和拉面感官评分为指标,研究不同工艺因素对拉面品质的影响.通过二次回归拟合分别得出延伸距离和感官评分模型,结果表明:拉面剂添加量和醒发时间对延伸性有较显著影响,加水量和醒发时间对感官评分有显著影响.响应面分析得出拉面制作的最佳参数为加水量43%、拉面剂添加量1%、醒发温度25℃和醒发时间67 min,制得的拉面感官评分88.6分,延伸距离65.3 mm.
In this paper,we performed Box-Behnken response surface experiment design to study the influence of different process factors on dough extensibility and sensory scores. Through quadratic regression fitting,we got an extended distance model and a sensory score model. The results showed that the additive amount and fermentation time had significant influences on the extensibility,and the water addition amount and fermentation time had significant influences on the sensory score. Through response surface analysis,we determined the optimum Ramen preparation parameters as follows： water amount 43%,additive amount 1%,fermentation temperature 25 ℃ and fermentation time 67 min;and the sensory score and the extended distance of Ramen prepared under the optimum conditions was 88.6 and 65.3 mm,respectively.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2015年第1期32-35,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项经费资助(201303070)
关键词
响应面
拉面品质
工艺
延伸性
感官
response surface
Ramen quality
process
extensibility
sensory
