响应面法优化杂粮面团配方

Optimization of the formula of grain dough by response surface method

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

中文摘要:

      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。

英文摘要:

      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.