响应曲面法优化菠菜花卷制作工艺  

Response Surface Method Optimization Spinach Rolls Making

作　　者：李瑜[1] 周相辉 邵建峰[1] 吴文江[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]商丘职业技术学院园林食品加工系,河南商丘476000

出　　处：《粮食加工》2014年第1期57-60,共4页Grain Processing

摘　　要：花卷是人们日常生活中常见的食品,具有较高的营养价值,良好的口感与风味。在花卷中添加菠菜,增加了花卷的视觉美感和营养价值,满足现代人对食品营养健康的要求。分别研究了食盐添加量,食用油添加量以及菠菜添加量三因素对花卷的感官得分的影响并采用响应曲面分析对其生产工艺参数进行优化。结果表明,菠菜花卷的最佳配方为:食盐添加量1.9%,食用油添加量6.1%,菠菜添加量10.2%。产品具有颜色对比鲜艳、柔软有弹性、香咸适宜的特点。Rolls steamed buns is common food in people＇s daily life, has the high nutritional value, good taste and flavor. Add spinach in rolls steamed buns, increased the visual aesthetic feeling of the rolls, and nutritional value, meet the requirements of the modern food nutrition and health. In this paper the effect of salt content, oil content and dosage of spinach content on the sensory score of rolls of steamed buns was studied, and the response surface method was used to optimize processing. The results showed that the best formula was： 1.9% salt dosage content, 6.1% oil content, 10.2% spinach content. Products with bright color, soft and flexible texture, sweetsahy suitable characteristics.

关 键 词：花卷 菠菜 响应曲面法 制作工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]