响应面法优化大黄鱼鱼卵油面包配方  

Optimization of large yellow croaker roe oil bread formula by response surface methodology

作　　者：吴晨昕 皮俊飞 杜艳瑜 黄璐瑶[1,2] 梁鹏 WU Chen-xin;PI Jun-fei;DU Yan-yu;HUANG Lu-yao;LIANG Peng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition Ministry of Education,Fuzhou 350002,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]闽台特色海洋食品加工及营养健康教育部工程研究中心,福建福州350002

出　　处：《粮食与油脂》2023年第8期115-118,153,共5页Cereals & Oils

基　　金：国家自然科学基金项目(31801465);福建省自然科学基金(2021J01109)。

摘　　要：以大黄鱼鱼卵油为主要配料制作大黄鱼鱼卵油面包。以质构指标和感官评分为考察指标,在单因素试验的基础上,通过响应面试验优化大黄鱼鱼卵油面包的配方。结果表明:最佳配方为以高筋小麦粉质量为基准,大黄鱼鱼卵油添加量2.50%、绵白糖添加量15.80%、酵母添加量1.65%,在此条件下制作的大黄鱼鱼卵油面包口感松软,气孔均匀细密,色泽金黄,且没有刺鼻的鱼腥味,感官评分高达88.50±1.04。Using large yellow croaker roe oil as the main ingredient,large yellow croaker roe oil bread was prepared.Taking texture indicators and sensory scores as evaluation indicators,the formula of large yellow croaker roe oil bread was optimized by response surface methodology,based on single factor experiment.The results showed that based on the mass of high gluten wheat flour,the optimal formula was the addition of 2.50%large yellow croaker roe oil,15.80%soft white sugar and 1.65%yeast.Under these conditions,the large yellow croaker roe oil bread had soft taste,uniform and dense pores,golden color,and no pungent fishy smell,and the sensory score was as high as 88.50±1.04.

关 键 词：大黄鱼 鱼卵油 面包 感官品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]