基于变异系数法的马铃薯莜面锅巴研制  

Development of Potato-Oat Flour Rice Crust Based on Coefficient of Variation

作　　者：闫泽华[1] 张乐道 周静 李书华[1] 孟庆[1] 田辉[1] YAN Ze-hua;ZHANG Le-dao;ZHOU Jing;LI Shu-hua;MENG Qing;TIAN Hui(School of Food and Chemical Engineering,Henan Quality Polytechnic,Pingdingshan 467000,Henan,China;School of Life Science and Technology,Inner Mongolia University of Science and Technology,Baotou 014010,Inner Mongolia,China;College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471003,Henan,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467000 [2]内蒙古科技大学生命科学与技术学院,内蒙古包头014010 [3]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《食品研究与开发》2022年第1期110-117,共8页Food Research and Development

基　　金：河南省高等学校重点科研项目(20A550006)。

摘　　要：为丰富休闲食品种类,以马铃薯雪花粉和莜面作为主要试验材料,研制马铃薯莜面锅巴,通过单因素试验研究小苏打添加量、雪花粉添加量、烤制时间和烤制温度对马铃薯莜面锅巴品质的影响。试验指标选取感官评分、质构指标、色差值多个指标,采用变异系数权重法计算出各指标的综合评分,选出各因素的最优水平。在此基础上进行响应面试验,响应面试验因素确定为雪花粉添加量、烤制时间和烤制温度,建立各因素与综合评分的二次回归数学模型,得到最佳参数组合。结果表明:烤制时间和烤制温度对试验指标的影响显著(P<0.05),最佳参数组合为雪花粉添加量30%、烤制时间14 min、烤制温度200℃。在此试验条件下,锅巴硬度较小,口感酥脆,色泽金黄均一。To enrich the variety of leisure food,using potato snowflake powder and oat flour as experimental materials,a potato-oat flour rice crust was developed. The effects of baking soda addition,snow pollen,baking time and baking temperature on the quality of potato-oat flour rice crust were studied using single factor analyses.Test indices include sensory score,texture index,color difference and a weighted method of coefficient of variation analysis was used to calculate the comprehensive score for each index. An optimum for each factor was selected. On this basis,the response surface test was carried out,and a quadratic regression mathematical model for each factor,together with a comprehensive score were established to obtain the best parameter combination by response surface testing. Response surface testing supports the followed conclusions that baking time and baking temperature had a significant impact on the experimental indicators(P<0.05),and the best combination of parameters:snowflake powder addition,baking time and baking temperature were 30%,14 min and 200 ℃.Under these experimental conditions,rice crust has low hardness,crisp taste,golden and uniform color.

关 键 词：锅巴 马铃薯雪花粉 莜面 响应面法 变异系数权重法 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]