利用响应面法优化蒸烤馒头生产工艺的研究  

The Study of Optimizating Production Technology of Steaming and Baking Bread Using Response Surface Method

作　　者：冷进松[1] 

机构地区：[1]吉林工商学院食品工程分院,长春130062

出　　处：《粮食加工》2010年第6期54-58,共5页Grain Processing

摘　　要：采用二次发酵法蒸烤工艺,利用响应面法对醒发时间、轧面次数、蒸烤时间及温度、和面时间4个因素进行了研究。实验结果表明:影响蒸烤馒头品质的因素依次为蒸烤时间及温度、轧面次数、醒发时间、和面时间,最佳工艺条件组合为醒发时间60 min、轧面次数25次、蒸烤温度180℃、蒸烤时间25 min、和面时间20 min。Using two-time-fermentation technology to produce steaming and baking bread utilizing response surface method to study the the time of stir, the times of rolling ,the time of ferment of dough, steamed and baked temperature. The analysis result through the response surface method of the fermenting time, kneading time, steamed and baked temperature and time demonstrated that factors affecting the quality of steamed and baked bread is：steamed and baked temperature and time〉fermenting time〉kneading time ,and that the optimal extraction condition was：fermenting time 60 min,kneading time 25 time,steamed and baked time 25 min, steamed and baked temperature 180 ℃ （25 min）, mix-time 20 min,pH value 6.46.

关 键 词：蒸烤馒头 工艺 响应面法 优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]