混料试验设计优化饺子专用粉配方研究  

Study on Formula Optimization of Special Dumpling Flour by Mixture Experiment Design

作　　者：班进福[1] 张国丛[1] 郭家宝[1] 刘彦军[1] BAN Jinfu;ZHANG Guocong;GUO Jiabao;LIU Yanjun(Shijiazhuang Academy of Agricultural and Forestry Sciences/Wheat Engineering Research Center of Hebei rovince,Shjiazhuang 050041,China)

机构地区：[1]石家庄市农林科学研究院/河北省小麦工程技术研究中心,石家庄050041

出　　处：《粮食加工》2021年第2期9-13,共5页Grain Processing

基　　金：河北省科技计划项目(06220114D);河北省重点研发计划项目(19226432D);石家庄市科技计划项目(201490332A)。

摘　　要：以河北省4个小麦品种为材料,测定了小麦品质指标,并进行混料实验设计优化饺子专用粉配方,通过实验室制作饺子皮、对其进行评分和质构仪测定,结合感官评价和质构仪评价两种方法研究饺子专用粉配方,得出了饺子皮硬度、粘着性、咀嚼性、回复性、饺子耐煮性和饺子汤特性以及饺子皮感官评价与4种小麦品种添加比例的回归模型;得到饺子专用粉最优配方比例:石麦15∶石新828∶藁优2018∶石优20=0.0002:0.26915:0.23065:0.5000。In this study, four wheat varieties in Hebei Province were used as materials to determine the quality index of wheat, and to optimize the formula of dumpling flour by mixing experiment design. The formula of special dumpling flour was studied by laboratory production, scoring and texture analyzer measurement, combined with sensory evaluation and texture analyzer evaluation. The regression models of hardness, adhesiveness, chewiness, resilience, boiling resistance, soup properties and sensory evaluation of dumpling skins were obtained. The optimal formula proportion of dumpling flour: Shimai 15∶ Shixin 828∶ Gaoyou 2018∶ Shiyou 20 =0.0002∶0.26915∶0.23065∶0.5000.

关 键 词：小麦 混料试验 饺子专用粉 配方 研究 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]