摘要
在预实验及单因素试验的基础上,选取葡萄糖酸δ内酯、酸式焦磷酸钠、柠檬酸三个对油条品质有影响的因素为自变量,油条的比容和感官评分为响应值,利用响应曲面设计的方法,研究各自变量及其交互作用对油条品质的影响。通过响应面分析得出无铝油条膨松剂的最佳参数为:以小麦粉为100g计,碳酸氢钠2.5g,葡萄糖酸δ内酯1.72g,酸式焦磷酸钠0.72g,柠檬酸0.28g,此时油条的比容为4.77ml/g,感官评分为92分。
On the basis of preliminary experiments and single-factor experiments, three factors of gluconic acid delta lactone, sodium acid pyrophosphate and citric acid were selected as independent variable, which have influence on deep-fried twisted dough stick quality,and the specific volume and sensory evaluation of deep-fried twisted dough stick were selected as response values. The effects of independent variable and their interaction on deep-fried twisted dough stick quality were studied by use of response surface design methodology. The results obtained with the use of response surface design showed that the optimum parameters of aluminum-free leavening agent of deep-fried twisted dough stick are as follows：using wheat flour dosage as 100 g,sodium bicarbonate 2.5 g,gluconic acid delta laetone 1.72 g, sodium acid pyrophosphate 0.72 g, citric acid 0.28 g,and the specific volume of deep-fried twisted dough stick was 4.77 ml/g and sensory evaluation was 92.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第9期18-21,共4页
Cereal & Feed Industry
关键词
油条
无铝膨松剂
葡萄糖酸δ内酯
响应曲面
比容
感官评分
deep-fried twisted dough stick
aluminum-free leaving agent
gluconic acid delta lactone
response surface
specificvolume
sensory evaluation
