摘要
采用二次发酵工艺,研究乳清粉-玉米酵子馒头的加工配方,通过单因素试验,运用Plackett-Burman试验设计、最陡爬坡试验结合Box-Behnken设计对生产工艺进行响应曲面优化。评价了玉米酵子添加量、乳清粉添加量、加水量、蔗糖量、鸡蛋添加量、食盐量6个因素对馒头感官评分的影响。用中心组合设计及响应面分析法确定最优条件为:玉米酵子添加量25%、鸡蛋添加量20%、乳清粉添加量2%。
Using two-time-fermentation technology to produce steamed bread. The production formula of compound steamed bread with whey powder and corn Jiaozi was investigated. Through single factor experiment, using Plackett-Burman experimental design, the steepest ascent experiment combined with the response surface optimization design of Box-Behnken on extraction process. Evaluation of the effect of whey powder amount, corn Jiaozi amount,water amount,sucrose amount, salt amount on the sense scores of steamed bread. Using central composite design and response surface analysis method to determine the optimum conditions for the corn Jiaozi amount25 %, egg amount20 %, whey powder amount 2 %.
出处
《食品研究与开发》
CAS
北大核心
2014年第2期57-63,共7页
Food Research and Development
