响应面法优化玉米无矾粉丝加工工艺及品质研究  

Study on Optimization Processing Technology and Quality of Non-alum Corn Starch Vermicelli by Response Surface Methodology

作　　者：杜杰[1] 钟耀广[1] 田燕楠 李志勇[1] DU Jie;ZHONG Yao-guang;TIAN Yan-nan;LI Zhi-yong(College of Food Science and Technology/Shanghai Ocean University, Shanghai 201306, China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《山东农业大学学报（自然科学版）》2018年第3期449-455,共7页Journal of Shandong Agricultural University：Natural Science Edition

摘　　要：为研究玉米无矾粉丝的加工工艺,并对其品质进行对比。以粉丝的断条率、糊汤吸光值和膨润度作为试验指标进行单因素实验,考察含芡量、面团含水量、煮沸时间和冻结温度四个因素对玉米淀粉粉丝品质的影响。并通过响应面法和质构分析得出无矾玉米粉丝的最佳优化工艺,以断条率为响应值建立了回归模型。结果表明:优化的加工条件为含芡量4%、面团含水量50%、煮制时间10 min、冻结温度-10℃,各因素对响应值显著性的排序为X1>X3>X2>X4,此时断条率达到最小值为8.25%。利用响应面法分析结果可靠,确定了玉米无矾粉丝的最佳工艺条件,得出的玉米粉丝品质质构良好,为进一步生产玉米无矾粉丝提供了理论依据。In order to study the processing technology of non-alum corn starch vermicelli, its quality was compared. Thesingle factor experiment was conducted with the breaking rate, paste soup absorbance and the swelling degree as the testindex. The effect of paste content, water content of dough, boiling time and frozen temperature on the quality of corn starchvermicelli were investigated. According to the response surface methodology and TPA evaluation, the optimum process wasdetermined. The regression model was established with the breaking rate as response value. Based on response surfacemethod and texture analysis, the optimum technology of alum free corn vermicelli was obtained, and the regression modelwas established with broken strip rate as the response value. Through response surface method and texture analysis, the bestoptimization technique of alum corn fans was obtained, and the regression model was established with the fault rate as theresponse value. The results showed the optimum processing was paste content 4%, moisture content 50%, boiling time 10minand frozen temperature -10 ℃. The significance sort of response value was X1 〉 X3 〉 X2 〉 X4,meanwhile the minimalbreaking rate was 8.25%. The results of response surface method were reliable, the optimum technological conditions of cornvermicelli without alum were determined, and the texture value of corn vermicelli was well constructed, this methodprovided the theoretical basis for further production.

关 键 词：玉米粉丝 响应面 质构 断条率 

分 类 号：TS201.1[轻工技术与工程—食品科学]