D-最优混料试验设计优化模拟米制品的配方  

Optimization the formulations of restructuring rice using D-Optimal mixture design

作　　者：郭亚丽[1] 李芳[1] 洪媛[1] 刘英[1,2] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省稻谷加工工程技术研究中心,武汉430023

出　　处：《食品科技》2015年第9期164-168,共5页Food Science and Technology

基　　金：国家"十二五"科技支撑项目(2012BAD37B03)

摘　　要：以五丰大米粉、南瓜粉、红薯粉和山药粉为主要原料,采用D-最优混料试验设计方案,研究了不同原料复配比例对模拟米制品综合评分的影响,建立复配比例与模拟米制品综合评分之间的回归模型,考查了配方中各原料的相互效应,获得了最佳模拟米制品配方。具体配方为:大米粉38.10%、南瓜粉6.40%、山药粉32.60%、红薯粉22.80%。With Wufeng rice powder, pumpkin powder, tapioca and Chinese yam as the main raw material, the D-Optimal mixture design was used to study the effect of different mix proportion on the comprehensive score of simulated rice food, the regression model was established between comprehensive score with distribution proportion, the interaction effect of each raw material in the formulations was researched, the optimal formulations of simulated rice food was determined as follows： Wufeng rice powder 38.10%, pumpkin powder 6.40%, tapioca 32.60% and Chinese yam 22.80%.

关 键 词：模拟米制品 配方 复配比例 综合评分 D-最优混料设计 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]