摘要
为开发方便汤饭产品,以小麦粉为原料,以质构(延展性、硬度、咀嚼性)与蒸煮特性(蒸煮损失率、复水时间)为评价指标进行单因素实验,探究4种改良剂(三聚磷酸盐、黄原胶、谷朊粉、马铃薯变性淀粉)添加量对面片的品质影响。在此基础上,采用响应面结合主成分分析法优化面片配方。结果表明:以小麦粉为主要原料,改良剂添加量为谷朊粉1.4%,三聚磷酸盐0.3%,黄原胶0.3%,马铃薯变性淀粉10%。在此工艺条件下,面片延展性(69.81±8.73)g·s、硬度(766.94±58.90)g、咀嚼性(3227.44±263.14)g·s、蒸煮损失率(1.95%±0.03%)、复水时间(350±7.51)s,与理论值基本一致,说明模型的拟合程度较好,此配方能作为汤饭产品生产中方便面片的配方。
The effects of four improver(tripolyphosphate,xanthan gum,wheat gluten and potato modified starch)on the quality of instant dough slice were investigated by single factor test with texture and cooking characteristics(cooking loss rate,rehydration time)as evaluation indexes.On this basis,response surface(RSM)combined with principal component analysis(PCA)was used to optimize the formula of instant dough slice.The results suggested that wheat flour as the main raw materials,wheat gluten improver added quantity 1.4%,the triplephosphate 0.3%,xanthan gum 0.3%,potato modified starch 10%.Under these conditions,the ductility,hardness,masticability,cooking loss rate,and rehydration time of the plate were(69.81±8.73)g·s,(766.94±58.90)g,(3227.44±263.14)g·s,(1.95%±0.03%)and(350±7.51)s,which were basically consistent with the theoretical values,indicating that the model had a good fitting degree and it could be used as the formula of instant dough slice in the production of soup noodle.
作者
黄婷婷
白羽嘉
冯作山
付文欠
HUANG Tingting;BAI Yujia;FENG Zuoshan;FU Wenqian(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《食品工业科技》
CAS
北大核心
2021年第21期197-204,共8页
Science and Technology of Food Industry
基金
国家重点研发计划重点专项项目(2018YFD0400103-1)。
关键词
响应面法
主成分分析
面片
质构
蒸煮特性
配方优化
response surface method
principal component analysis
instant dough slice
texture
cooking qualities
formula optimization
