Box-Benhnken设计优选紫背天葵花色挂面研制工艺  

The Box-Benhnken Method in the Optimization of Begonia Fimbristipula Hance Noodles Production Process

作　　者：谭小蓉[1] 冉春霞[1] 

机构地区：[1]重庆三峡医药高等专科学校,重庆404020

出　　处：《食品研究与开发》2015年第12期69-72,共4页Food Research and Development

基　　金：重庆三峡医药高等专科学校课题(2013mpxz07)

摘　　要：本文介绍了紫背天葵营养花色挂面加工的操作方式、配方和产品特点,旨在优选出紫背天葵营养花色挂面的制作工艺。采用Box-Behnken实验设计,结合响应面法,根据对挂面组织、结构、湿面条断条率、烹煮性、风味、口感色泽等综合评分为响应值,综合考察影响紫背天葵花色挂面工艺的主要因素。得出紫背天葵花色挂面的最佳配方为:面粉20 kg,鸡蛋500 g,紫背天葵汁1.2 L,食盐添加量为187.30 g,纯碱10 g,海藻酸钠为10 g。紫背天葵花色挂面综合评分较高,各项指标均符合SB/T 10069-1992《花色挂面商业行业标准》质量标准。AIM To introduce the Begonia fimbristipula Hance nutrition noodle processing mode of operation, the formulation and product characteristics, in order to optimize production process of Begonia fimbristipula Hance nutrition noodle color. Box-Behnken experimental design, combined with the response surface method, according to the organization, structure of noodle, noodle breaking rate, cooking, flavor, taste color grading as response value, comprehensive study of the main factors affecting the Begonia fimbristipula Hance color vermicelli process. The optimum formula of Begonia fimbristipula Hance color noodles ： 20 kg flour, egg 500 g, Gynura extract 1.2 L, salt 187.30 g, 10 g of soda, sodium alginate as 10 g. Begonia fimbristipula Hance noodles have higher scores, the indicators were in line with the quality standard of SB/T 10069-1992 of color noodles.

关 键 词：Box-Benhnken法 紫背天葵 花色挂面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]