摘要
在单因素试验的基础上,采用响应面优化法对面条复合增筋剂配方进行优化,选取马铃薯淀粉添加量、三聚磷酸钠添加量、卡拉胶添加量和谷朊粉添加量4个因素进行中心点组合试验,以面条感官评分和断条率为响应值,建立回归方程预测模型,确定面条复合增筋剂的最佳配方。结果表明,当马铃薯淀粉添加量3.36%,三聚磷酸钠添加量1.00%,卡拉胶添加量0.10%,谷朊粉添加量4.62%时制作的面条品质最好。
This paper integrated the results of single factor pre-experiment,the gluten fortifier of noodles was optimized by response surface method. Selected four factors of potato starch adding amount,sodium tripolyphosphate adding amount,carrageenan adding amount and wheat gluten adding amount for central point combination test, with sensory score and broken ratio as response value,the regression equation was established to forecas tmodel,the optimum formulation of gluten fortifier of noodles was determined. The results showed that the best prescriptionis:potato starch 3.36%,sodium tripolyphosphate 1.00%,carrageenan 0.10% and wheat gluten 4.62%,under these conditions,the property of noodles was best.
作者
陈雅平
CHEN Yaping(Fuzhou Food Industry Institute,Fuzhou,Fujian 350013,China)
出处
《农产品加工》
2019年第16期20-22,26,共4页
Farm Products Processing
关键词
增筋剂
面条
品质
参数优化
感官评分
gluten fortifier
noodle
property
parameter optimization
sensory score
