响应面法优化羊肚菌紫米火腿月饼加工工艺  

The Optimization of the Processing Technology of Morchella spp.Purple Rice Ham Cake by Response Surface Methodology

作　　者：陈红兵 刘宇迪 陈柯君 程桂广[2] 刘亚平 覃宇悦[2] CHEN Hongbing;LIU Yudi;CHEN Kejun;CHENG Guiguang;LIU Yaping;QIN Yuyue(Yunnan Xihui Food Co.,Ltd.,Kunming,Yunnan 650501,China;College of Food Science and Engineering,Kunming University of Science and Technology,Kunming,Yunnan 650500,China)

机构地区：[1]云南喜荟食品有限公司,云南昆明650501 [2]昆明理工大学食品科学与工程学院,云南昆明650500

出　　处：《农产品加工》2023年第22期36-39,共4页Farm Products Processing

基　　金：云南省科技厅重大专项子课题“云南有色米高值化加工关键技术研究与产业化”(202202AG050009-3)。

摘　　要：以小麦粉为主要原料,添加火腿、羊肚菌、紫米制作火腿月饼。以其感官品质作为评定标准,采用单因素试验和响应曲面试验方法,对羊肚菌紫米火腿月饼的工艺条件进行优化,得到最佳配方为羊肚菌超微粉添加量1.7%,紫米超微粉添加量21%,饼皮面团与馅料配比50∶50。按此配方制作的羊肚菌紫米火腿月饼,形态完整、品质优良,颜色呈暗紫色,具有羊肚菌的独特风味。The ham cake was prepared by wheat flour,Morchella spp.,purple rice,and ham.The optimum recipe was obtained by using a single-factor test and a response surface test to optimize the process conditions of the ham cake with Mo-rchella spp.and purple rice,with the addition of 1.7%Morchella spp.superfine powder,21%purple rice superfine powder,and dough to filling ratio of 50∶50.This recipe yields a whole,purple ham cake with the distinct flavor and quality of Morchella spp.,purple rice,and ham.

关 键 词：火腿月饼 羊肚菌 紫米 响应曲面试验法 工艺优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]