摘要
以普通面粉和马铃薯生浆为原料,利用响应面法对马铃薯生浆添加量、加水量、酵母添加量、发酵时间、发酵温度5个因素进行优化。通过五因素五水平二次旋转正交组合试验设计,利用SAS9.1软件对马铃薯生浆馒头感官评分数据进行处理分析,可以得到最佳工艺条件组合:马铃薯生浆添加量为21%,加水量68%、酵母添加量0.9%、发酵时间52 min、发酵温度35℃,在此条件下的马铃薯生浆馒头的感官评分是89分。
Steamed bread was produced by ordinary flour and potato pulp as raw materials.The response surface method was used to optimize the five factors of potato pulp addition,water addition,yeast addition,fermentation time and fermentation temperature.Quadratic orthogonal rotating combination design of five factors and five levels was employed to ptimize parameters of fermentation making and obtained by SAS 9.1.Optimal condition was as following,potato pulp added amount was 21%,water amount was 68%,yeast added amount was 0.9%,fermentation time was 52 min,fermentation temperature was 35℃,and steamed bread sensory score was 89 with this condition.
作者
曹燕飞
张凤婕
张天宇
陈善峰
李宏军
CAO Yan-fei;ZHANG Feng-jie;ZHANG Tian-yu;CHEN Shan-feng;LI Hong-jun(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,Shandong,China;Laoling Xisen Potato Industry Group Co.,Ltd.,Laoling 253600,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第8期32-39,共8页
Food Research and Development
基金
科技部"十三五"国家重点研发计划重点专项(2016YFD0401303)
关键词
马铃薯
馒头
发酵工艺
响应面法
感官品质
potato
steamed bread
fermentation process
response surface methodology
sensory quality
