响应面法优化杂粮面团配方

响应面法优化杂粮面团配方
目的  利用设计响应面法对杂粮面团的配方进行优化。方法  以高筋面粉和杂粮粉组成3种杂粮面团的基础配方, 利用食品质构仪检测不同配比对杂粮面团咀嚼型、硬度、粘性等7个质构指标的影响, 借助响应面Box-Behnken方法优选出最佳参数。结果  经优化后配方2最佳参数为面料配料比(m/m)为1.03:1, 加水量(V/V))为44%, 加水温度50.00 ℃, 预期值为0.406301，验证实验平均响应值为0.398529, 与预测值相符; 配方3最佳参数为面料配料比(m/m)为0.99:1, 加水量(V/V)为45%, 加水温度43.96 ℃, 预期值为0.443361，验证实验平均响应值为0.441185, 与预期值相符。结论  经过优化后的杂粮面团感官指标较为优秀, 可为后期杂粮食品的开发研究奠定技术研究基础。

Objective  To optimize the formula of the grain dough by response surface method.       Methods  Based on the basic formula of 3 kinds of grain dough mixed by high gluten flour and mixed grain flour, the effects of different proportion on 7 texture indexes of mixed grain dough, such as chewing type, hardness and viscosity, were tested by food texture analyzer, and the best parameters were selected by response surface Box-Behnken method. Results  After optimization, the best parameters of formula 2 were: the ratio of fabric ingredients(m/m)was 1.03:1, the amount of water added (V/V) was 44%, the temperature of water added was 50.00 ℃, and the expected value was 0.406301,the average response value of validation experiment was 0.398529, which was consistent with the expected value.; the best parameters of formula 3 were: the ratio of fabric ingredients (m/m) was 0.99:1, the amount of water added (V/V) was 45%, the temperature of water added was 43.96 ℃, and the expected value was 0.443361; the average response value of validation experiment was 0.441185, which was consistent with the expected value. Conclusion  The sensory indexes of the optimized mixed grain dough are better after optimization, which can build a technical research foundation for the development and research of coarse grain food in future.

标题：响应面法优化杂粮面团配方
英文标题：Optimization of the formula of grain dough by response surface method

作者：
王琴 渭南市食品药品检验所
李超 渭南市计量测试所
韩金龙 渭南市食品药品检验所
武琴园 渭南市食品药品检验所
董梅 渭南市食品药品检验所
赵璐 渭南市食品药品检验所
罗叶丽 渭南市食品药品检验所
郭莉君 渭南市食品药品检验所

中文关键词:杂粮面团,配方,响应面设计,质构特性,
英文关键词:grains dough,formula,response surface design,texture characteristics,

发表日期：2019-11-20

2025-2-4 21:05 上传 响应面法优化杂粮面团配方.pdf

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