响应面法优化半干型杂粮热干面配方  

Optimization on semi-dry coarse cereals hot-and-dry noodles formulation by response surface methodology

作　　者：张学姣 孔欣欣[1] 张振尧 王全成 ZHANG Xuejiao;KONG Xinxin;ZHANG Zhenyao;WANG Quancheng(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Henan Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《食品工程》2024年第4期77-84,共8页Food Engineering

基　　金：郑州科技学院大学生创新训练项目(DC202359)。

摘　　要：以藜麦粉、青稞粉、荞麦粉、小麦粉为主要原料,以感官评分和质构参数作为评价指标,通过单因素试验和响应面试验,优化半干型杂粮热干面配方。结果表明,面条的最佳配方为:以混合谷物粉(小麦粉46%、藜麦粉24.2%、荞麦粉9.3%、青稞粉14.2%、谷朊粉6.3%)质量为基准,瓜尔胶添加量0.3%,复合磷酸盐添加量0.3%,食用碳酸钠添加量0.3%,食盐添加量1.0%,水添加量42%。通过对成品感官品质和基本营养成分进行评价和测定,认为采用以上配方制备的半干型热干面与普通热干面比较,色泽亮丽、表面平滑、口感爽弹有嚼劲,与普通热干面品质差异较小。蛋白质、脂肪和总黄酮含量分别为(17.21±0.28)g/100g、(3.12±0.04)g/100g和(76.21±0.16)mg/100g,其中蛋白质和总黄酮含量均高于普通热干面,营养价值较高。Quinoa flour,barley flour,buckwheat flour and wheat flour were used as the main raw materials to optimize semi-dry coarse cereals hot-and-dry noodles formulation through single-factor experiment and response surface optimization test using sensory scores and textural parameters as evaluation indexes.The results showed that the optimal formulation of noodles was based on the mass percentage of mixed grain flour(wheat flour 46%,quinoa flour 24.2%,buckwheat flour 9.3%,barley flour 14.2%,gluten 6.3%),guar gum addition of 0.3%,compound phosphate addition of 0.3%,edible sodium carbonate addition of 0.3%,salt addition of 1.0%,and water addition of 42%.Through the determination of the sensory quality and basic nutrients of the finished products,it was concluded that the semi-dry hot-and-dry noodles prepared with the above formulae had bright color,smooth surface,smooth and chewy texture.The difference with ordinary hot-and-dry noodles was small.The contents of protein,fat and total flavonoids were(17.21±0.28)g/100g,(3.12±0.04)g/100g and(76.21±0.16)mg/100g,respectively,in which the contents of protein and total flavonoids were higher than those of ordinary hot-and-dry noodles,with higher nutritional value.

关 键 词：半干面 杂粮热干面 质构分析 响应面优化 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]