响应面法优化豆渣超微粉煎饼加工工艺研究  

Optimization of processing technology of pancake made of bean dregs superfine powder by response surface method

作　　者：徐英菊 黄贤刚[2] 鲁曾[2] XU Ying-ju;HUANG Xian-gang;LU Zeng(Dezhou Vocational And Technical College,Dezhou 253034,China;Rizhao Polytechnic,Rizhao 276826,China)

机构地区：[1]德州职业技术学院,山东德州253034 [2]日照职业技术学院,山东日照276826

出　　处：《粮食与饲料工业》2024年第1期35-39,共5页Cereal & Feed Industry

基　　金：2020年德州市级研发项目。

摘　　要：以豆渣超微粉和小麦粉等为原料制备煎饼,采用单因素试验和响应面试验研究了豆渣超微粉煎饼加工工艺,选取了豆渣超微粉和小麦粉比例、水的添加量和食盐的添加量三个影响较大的因素,采用响应面法优化了最佳工艺。结果表明,豆渣超微粉煎饼的最佳工艺条件为:豆渣超微粉和小麦粉比例2∶8,水的添加量150%,食盐添加量1.2%。此时感官得分平均值为93.8,与理论值较为接近,说明该模型可靠。The pancake was made by bean dregs superfine powder and wheat flour.The processing technology of bean dregs superfine powder pancake was studied by single factor test and response surface test.Three influential factors,the ratio of bean dregs superfine powder to wheat flour,the amount of water added and the amount of salt added,were selected.The response surface method was used to optimize the optimal process.The results showed that the optimum processing conditions were as follows:the ratio of bean dregs superfine powder to wheat flour was 2∶8,the amount of water added was 150%,and the amount of salt added was 1.2%.At this time,the average sensory score is 93.8,which is close to the theoretical value,indicating that the model is reliable.

关 键 词：响应面法 豆渣超微粉 煎饼 加工 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]