基于Box-Behnken响应面法优化方便藜麦粥制备工艺  

Process optimization of convenient quinoa porridge based on Box-Behnken response surface method

作　　者：郑守晶[1] 黄思梅 岳文杰[1] 黄子建 郑明锋[3] ZHENG Shoujing;HUANG Simei;YUE Wenjie;HUANG Zijian;ZHENG Mingfeng(Jinshan College of Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Station of Agricultural Products Processing and Promotion,Fuzhou,Fujian 350003,China;College of Food Science,Fujian Agriculture and Forestry,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学金山学院,福建福州350002 [2]福建省农产品加工推广总站,福建福州350003 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《武夷科学》2024年第1期73-80,共8页Wuyi Science Journal

基　　金：福建省教育厅中青年教师教育科研项目(JAT201003);福建省教育科学“十四五”规划2023年度课题(FJJKBK23-210)。

摘　　要：以复水率、复水时间和感官品质为指标,通过单因素试验优选方便藜麦粥的最佳浸泡温度、料水比和蒸煮时间;利用Box-Behnken响应面法优化其制备工艺,并采用加权法计算综合得分。结果表明,最佳制备工艺为浸泡温度41℃,料水比1∶9,蒸煮时间23 min。经验证试验,其综合得分为96.08,与理论预测值(96.43)的相对偏差为0.35%(<5.0%)。优化的方便藜麦粥制备工艺为其开发应用提供重要支撑。The best soaking temperature,material water ratio,and cooking time of convenient quinoa porridge were optimized through a single factor test,considering rehydration rate,rehydration time,and sensory quality as indicators.Its preparation process was optimized using the Box-Behnken response surface methodology,and the comprehensive score was calculated using the weighted method.The results indicate that the optimal preparation process comprises a soaking temperature of 41℃,material water ratio of 1∶9,and cooking time of 23 min.After verification experiments,its comprehensive score is 96.08,and the relative deviation from the theoretical predicted value(96.43)is 0.35%(<5.0%).The optimized preparation process of convenient quinoa porridge offers crucial support for its advancement and application.

关 键 词：藜麦 方便粥 Box-Behnken响应面法 制备工艺 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]