Plackett-Burman设计和响应面法优化枇杷叶粉保健面包生产工艺  

Optimization of Production Technology of Loquat Leaf Powder Health Bread by Plackett-Burman Design and Response Surface Method

作　　者：王东杰 蔡晓宁 刘晓伟 王静静 WANG Dong-jie;CAI Xiao-ning;LIU Xiao-wei;WANG Jing-jing(Changyuan Cuisine Vocatinal and Technical College,Xinxiang 453400,China)

机构地区：[1]长垣烹饪职业技术学院

出　　处：《保鲜与加工》2019年第6期96-102,共7页Storage and Process

基　　金：河南省高等职业院校创新发展行动计划项目（XM-02）;长垣烹饪职业技术学院院级课题（CYPRKY-20160410）

摘　　要：将枇杷干叶打磨成粉,添加到高筋小麦粉中制得枇杷叶粉保健面包。通过Plackett-Burman设计、最陡爬坡试验及响应面法优化试验,确定最佳工艺条件。首先采用Plackett-Burman设计对影响枇杷叶粉面包品质的七个因素进行评价,筛选出具有显著效应的四个因素:枇杷叶粉添加量、白砂糖添加量、酵母添加量和上火焙烤温度;用最陡爬坡路径逼近最大感官得分;采用响应面法确定枇杷叶粉保健面包的最佳工艺为:高筋小麦粉100 g,枇杷叶粉添加量4.36 g,白砂糖添加量26.32 g,酵母添加量1.33 g,食盐添加量1.2 g,鸡蛋添加量12 g,黄油添加量10 g,纯牛奶添加量50 g,上火焙烤温度190℃,下火焙烤温度170℃,焙烤时间30 min。采用该工艺生产的枇杷叶粉保健面包色泽均匀,呈淡绿色,面包组织紧密有弹性、耐咀嚼,风味口感俱佳,产品感官评分为94分。Loquat dry leaves were ground into powder and added to high gluten wheat flour to make loquat leaf powder health bread.The best technology conditions were determined through Plackett-Burman experiment,steepest climb experiment and response surface methodology.The seven factors affecting the quality of loquat leaf powder bread were evaluated by Plackett-Burman design,and four factors with significant effect were screened:loquat leaf powder content,sugar content,yeast addition and baking temperature.Then the steepest climbing path test was used to approach the maximum sensory scores.The optimal production technology of the loquat leaf powder health care bread determined by response surface method was as followed:bread wheat flour 100 g,loquat leaf powder 4.36 g,sugar 26.32 g,yeast 1.33 g,salt 1.2 g,eggs 12 g,butter 10 g,pure milk 50 g,surface baking temperature 190℃,bottom baking temperature 170℃,and baking time 30 min.The loquat leaf powder health bread prepared had a uniform light green color,elastic and tight tissue,chewy taste and good flavor,and the sensory score was 94.

关 键 词：枇杷叶粉 保健面包 响应面法 工艺优化 PLACKETT-BURMAN设计 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]