荞面碗托生产工艺优化  

Optimization on production process of buckwheat Wantuo

作　　者：彭登峰[1,2] 柴春祥[1,2] 张坤生[1,2] 王伟[1,2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]天津市食品生物技术重点实验室,天津300134

出　　处：《食品与机械》2014年第3期222-227,共6页Food and Machinery

基　　金："十二五"国家科技支撑计划(编号:2012BAD37B06-07)

摘　　要：为了确定荞面碗托生产的最佳工艺,在单因素试验的基础上,采用响应面法对荞面碗托的生产工艺进行优化,并比较最优组与传统工艺制作出的荞面碗托物理指标(质构、色差、水分含量、水分活度)的区别。以感官评分为指标,分析荞面与小麦粉添加比例、水与面粉添加比例、食盐添加量对荞面碗托品质的影响。根据单因素试验及响应面分析得出最佳的生产工艺配方为:荞面与小麦粉添加比例6∶4、水与面粉添加比例2.3∶1(m∶m)、食盐添加量1.5%,在该工艺条件下制作的荞面碗托色泽、结构、滋味都能达到较好值,可以作为工业化生产的基本加工条件。In order to find out the best production process for buck wheat Wantuo, on the basis of single-factor experiment, the response surface methodology was adopted to optimize the process of buckwheat Wantuo. The difference of physical index between the best group and the traditional process were compared. The physical index included texture, color, moisture content and water activity. According to sensory score, the influences of various factors on the quality of buckwheat Wantuo were analyzed, such as the ratio of buckwheat and wheat, the ratio of water and flour and the addition of salt. The formula of the best production process from the single-factor experiment and response surface analysis was as follows： the rati o of buckwheat and wheat of 6 ： 4, the ratio of water and flour of 2.3 ： 1（m ： m）, 1.5% of salt. The validation experiment showed that the color, structure and flavor of buckwheat Wantuo were better under the optimal conditions. Thus, the test results could be used as the basic processing conditions of the industrial production.

关 键 词：荞面 碗托 感官评分 物理指标 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]