玉米酵子面包生产配方的优化  

Optimization of Production Formula of Corn Jiaozi Bread

作　　者：陈岑[1] 涂圣涛 樊金山[1] 李静[1] 

机构地区：[1]江苏农林职业技术学院生物工程系,江苏句容212400

出　　处：《食品研究与开发》2017年第20期98-103,共6页Food Research and Development

基　　金：江苏农林职业技术学院面上项目(2014kj18)

摘　　要：以面包硬度和感官评分为评价指标,采用单因素试验研究玉米酵子、水、白砂糖、盐、黄油和鸡蛋蛋液用量对酵子面包品质的影响。通过单变量多因素方差分析,选定对面包硬度和感官评分有显著影响的因素,分别为水、白砂糖和鸡蛋蛋液用量。在单因素试验的基础上,根据Box-Behnken中心组合试验原理,设计三因素三水平响应面试验设计,确定最优配方。试验结果表明,玉米酵子面包最优配方为:以面粉重量为基重,玉米酵子8%,水48%,白砂糖22%,盐1%,黄油15%和鸡蛋蛋液22%。经验证,采用优化工艺配方制作的玉米酵子面包硬度为280.944 g,感官评分为87.15,与预测值相符。The process formula of Jiaozi bread was studied. Using hardness and sensory scores of bread as evaluation indexes, the effect of Jiaozi, water, sugar, salt, butter and egg yolk proportion on the quality of bread were investigated by single-factor experiments. Water, sugar and yolk addition had significantly influenced on bread hardness and sensory scores by GLM （General Liner Model） univariant analysis. Based on the results of one- factor-at-a-time test, response surface analysis method of three factors three levels was established to deter- mine the optimal formula according to the center （Box-Behnken） experimental design principle. The results showed that the optimal production formula were as follows ： corn Jiaozi 8 %, water 48 %, sugar 22 %, salt 1%, butter 15 % and egg yolk 22 %, based on flour weight. After experimental verification, hardness and sensory scores produced by the optimal formula was 280.944 g and 87.15 respectively, consistent with the predicted values.

关 键 词：玉米酵子 面包 硬度 响应曲面法 配方 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]