响应面法优化黑麦挂面微波热风联合干燥工艺  

Optimization of microwave hot air combined drying process of rye noodles by response surface methodology

作　　者：程丽丽 唐雪燕 王景炀 王娇 张仲欣 CHENG Lili;TANG Xueyan;WANG Jingyang;WANG Jiao;ZHANG Zhongxin(School of Food and Biological Engineering,Luohe Food Engineering Vocational University,Luohe 462300,Henan,China;College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,Henan,China)

机构地区：[1]漯河食品工程职业大学食品与生物工程学院,河南漯河462300 [2]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《粮食与油脂》2025年第5期44-49,60,共7页Cereals & Oils

基　　金：河南省重点研发与推广专项(科技攻关)(232102110142)。

摘　　要：以黑全麦面粉为原料制备黑麦挂面,并采用微波热风联合干燥工艺对黑麦挂面进行干燥处理。以平均干燥速率、抗弯强度、熟断条率、蒸煮损失率和感官评分这5个指标的熵权法综合评分为响应值,通过单因素试验和响应面试验优化干燥工艺,并将所制备的黑麦挂面与市售黑麦挂面进行品质对比分析。结果表明:最佳干燥工艺参数为微波功率400 W、装载量98 g、热风温度27℃,在此条件下黑麦挂面综合评分为0.901,平均干燥速率为(0.982±0.157)%/min,总干燥时间为(33±1.52)min,抗弯强度为(14.31±0.65)g,熟断条率为(1.67±1.44)%,蒸煮损失率为(5.58±0.67)%,感官评分为92.17±0.45。微波热风联合干燥方式提高了干燥速率,缩短了干燥时间。制作出的黑麦挂面与市售黑麦挂面相比,熟断条率和蒸煮损失率无明显差异,且具有更好的抗弯曲特性和感官品质。Rye noodles were prepared from black whole wheat flour, and dried by microwave hot air combined drying process. The entropy weight method was used to calculate a comprehensive based on five indicators: average drying rate, bending strength, breakage rate, cooking loss rate, and sensory score. The drying process was optimized through single factor experiments and response surface experiment, and the quality of the prepared rye noodles was compared with commercially available rye noodles. The results showed that the optimal drying process parameters were microwave power of 400 W, loading capacity of 98 g, and hot air temperature of 27 ℃. Under the conditions, the comprehensive score of rye noodles was 0.901, the average drying rate was(0.982±0.157)%/min, the total drying time was(33±1.52) min, the bending strength was(14.31±0.65) g, the breakage rate was(1.67±1.44) %, the cooking loss rate was(5.58±0.67) %, and the sensory score was 92.17±0.45. The microwave hot air combined drying process improved the drying rate and shortened the drying time. Compared with commercially available rye noodles, the prepared rye noodles had no obvious difference in breakage rate and cooking loss rate, and had better bending resistance and sensory quality.

关 键 词：黑麦挂面 微波热风联合干燥 熵权法 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]