响应面法优化无麸质马铃薯粑粑配方研究  

Optimization of Gluten-free Potato Cake Formula by Response Surface Methodology

作　　者：乐园 杨瑶 李伟 田成 程超 莫开菊 YUE Yuan;YANG Yao;LI Wei;TIAN Cheng;CHENG Chao;MO Kaijü(College of Biological Science and Technology,Hubei Minzu University,Enshi 445000,China;Key Laboratory of Conservation and Utilization of Biological Resources of Hubei Province(Hubei Minzu University),Enshi 445000,China)

机构地区：[1]湖北民族大学生物科学与技术学院,湖北恩施445000 [2]生物资源保护与利用湖北省重点实验室(湖北民族大学),湖北恩施445000

出　　处：《湖北民族大学学报（自然科学版）》2021年第4期384-390,450,共8页Journal of Hubei Minzu University:Natural Science Edition

基　　金：恩施州科技计划项目(D20190023).

摘　　要：以马铃薯雪花全粉为原料,添加至籼米粉中,通过单因素试验,研究豆渣粉:籼米粉质量比、木聚糖酶、双乙酰酒石酸单双甘油酯以及水的添加量对无麸质马铃薯粑粑的感官、质构特性、比容的影响,通过中心旋转组合试验设计-响应面法对马铃薯粑粑的制作工艺优化.结果表明,马铃薯粑粑最优工艺为马铃薯全粉40%、豆渣粉:籼米粉质量比为0.03、木聚糖酶0.20%、双乙酰酒石酸单双甘油酯1.20%、添水量125%,在此配方下,马铃薯粑粑蓬松、感官品质较高.The potato flake is used as raw material and added to indica rice flour.Through four single-factor tests,we study the effect of the mass ratio of soybean dregs powder to indica rice flour,xylanase,diacetyltartaric acid monoglyceride and diglycerides,and the amount of water on the sensory quality,texture characteristics and specific volume of gluten-free potato cake.We also optimize the process of making potato cake by the central combined experiment design-response surface methodology.The result shows that the optimal formula for potato cake is as follows:potato flake is 40%,the mass ratio of soybean dregs powder to indica rice flour is 0.03,xylanaseis is 0.20%,diacetyl tartrate mono and diglycerides is 1.20%,and water content is 125%.Under this formula,potato cake is fluffy and has high sensory quality.

关 键 词：无麸质食品 乳糜泻 马铃薯粑粑 中心旋转组合试验设计 配方 

分 类 号：TS213.1[轻工技术与工程—粮食、油脂及植物蛋白工程]