摘要
为了优化酵母菌发酵多孔挂面的制备工艺。通过单因素实验设计,系统地研究原料配比、加工条件等多个工艺参数对多孔挂面熟断条率和感官评分的影响。接着通过响应面优化试验进行四因素三水平的显著性分析,响应值为感官评分和面条熟断条率。得到最佳工艺参数组合:以100 g面粉为基准添加3 g酵母菌、34 g水、1.5 g食用盐、发酵时间为60 min,该工艺配方制备的多孔挂面的感官评分最高为93.2分、熟断条率最低为2%。最后对多孔挂面的品质特性进行分析,最佳蒸煮时间为260 s、熟断条率为3%、蒸煮损失率为6.52%、w(蛋白质)为8.61%、w(还原糖)为8.75%、w(灰分)为2.13%、w(脂肪)为0.58%、pH为6.51,显著提升了多孔挂面的品质特性。研究为多孔挂面的工艺生产提供理论依据。
In order to optimize the preparation process of porous noodles fermented by yeast.Through a single-factor experimental design,the influence of multiple process parameters such as raw material ratio and processing conditions on the mature and broken strip rate and sensory score of porous hanging noodles was systematically studied.Then,a significance analysis of four factors and three levels was conducted through the response surface optimization test,with the response values being the sensory score and the rate of cooked and broken noodles.The optimal combination of process parameters was obtained:Taking 100 g of flour as the benchmark,3 g of yeast,34 g of water,1.5 g of edible salt were added,and the fermentation time was 60 min.The sensory score of the porous noodles prepared by this process formula was the highest at 93.2,and the rate of cooked and broken strips was the lowest at 2%.Finally,the quality characteristics of the porous noodles were analyzed.The optimal cooking time was 260 seconds,the rate of cooked broken strips was 3%,the cooking loss rate was 6.52%,the mass fraction of protein was 8.61%,the mass fraction of reducing sugar was 8.75%,the mass fraction of ash was 2.13%,the mass fraction of fat was 0.58%,and the pH was 6.51,which significantly improved the quality characteristics of the porous noodles.The research provides a theoretical basis for the technological production of porous noodles.
作者
程增辉
孟凯丽
孙世东
CHENG Zenghui;MENG Kaili;SUN Shidong(School of Healthcare Industry,Zhengzhou Medical and Health Vocational College,Zhengzhou 452385,China;School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)
出处
《齐鲁工业大学学报》
2025年第6期42-53,共12页
Journal of Qilu University of Technology
关键词
响应面法
多孔挂面
工艺优化
品质特性
response surface method
porous noodles
process optimization
quality characteristics
