响应面法优化苦荞鲜湿面工艺研究  

Optimization of fresh wet tartary buckwheat surface by response surface methodology

作　　者：张馨月 张梦然 马挺军[1] ZHANG Xin-yue;ZHANG Meng-ran;MA Ting-jun(Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206

出　　处：《粮食与油脂》2024年第5期98-103,共6页Cereals & Oils

摘　　要：以挤压熟化苦荞粉和小麦粉为原料,以吸水率和蒸煮损失率为指标,分别考察苦荞粉添加量、醒发时间、加水量、水温、和面时间对苦荞鲜湿面品质的影响。在单因素试验的基础上,通过响应面法优化苦荞鲜湿面的加工工艺。结果表明:苦荞鲜湿面的最佳工艺为以小麦与苦荞混合粉质量为基准,苦荞粉添加量51%、醒发时间20 min、加水量101%。在此条件下制得的苦荞鲜湿面吸水率为52.66%±0.75%、蒸煮损失率为1.00%±0.06%,口感爽滑黏弹,具有苦荞特有的香气,感官评价接近小麦鲜面条。Using extrusion ripening tartary buckwheat flour and wheat flour as raw materials,the effects of tartary buckwheat flour addition,awakening time,water addition,water temperature,and dough blending time on the quality of fresh wet tartary buckwheat noodles were investigated using water absorption rate and cooking loss rate as indicators.On the basis of single factor experiments,the processing technology of fresh wet buckwheat noodles was optimized through response surface methodology.The results showed that the optimal condition were based on the mass of mixed wheat and tartary buckwheat flour,the addition amount of tartary buckwheat flour was 51%,the awakening time was 20 min,and the addition amount of water was 101%.Under these conditions,the water absorption rate of fresh wet buckwheat noodles prepared was 52.66%±0.75%,and the cooking loss rate was 1.00%±0.06%.The taste was smooth,sticky,and elastic,with a unique aroma of buckwheat.The sensory evaluation was similar to that of fresh wheat noodles.

关 键 词：苦荞 挤压熟化 鲜湿面 加工工艺 响应面法 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]