响应面法优化玉米无矾粉丝加工工艺及品质研究Study-山东农业大学.PDF

( ),2018,49(3):449-455 VOL.49 NO.3 2018 山东农业大学学报 自然科学版 Journal of Shandong Agricultural University ( Natural Science Edition ) doi:10.3969/j .issn.1000-2324.20 18.03.016 响应面法优化玉米无矾粉丝加工工艺及品质研究 * , , , 杜 杰钟耀广 田燕楠李志勇 上海海洋大学食品学院, 上海 201306 摘 要: 为研究玉米无矾粉丝的加工工艺，并对其品质进行对比。以粉丝的断条率、糊汤吸光值和膨润度作为试验指 标进行单因素实验，考察含芡量、面团含水量、煮沸时间和冻结温度四个因素对玉米淀粉粉丝品质的影响。并通过 响应面法和质构分析得出无矾玉米粉丝的最佳优化工艺，以断条率为响应值建立了回归模型。结果表明：优化的加 工条件为含芡量 4%、面团含水量 50%、煮制时间 10 min 、冻结温度-10 ℃，各因素对响应值显著性的排序为X X 1 3 X X ，此时断条率达到最小值为 8.25% 。利用响应面法分析结果可靠，确定了玉米无矾粉丝的最佳工艺条件，得出 2 4 的玉米粉丝品质质构良好，为进一步生产玉米无矾粉丝提供了理论依据。 关键词: 玉米粉丝; 响应面; 质构; 断条率 中图法分类号:TS20 1.1 文献标识码:A 文章编号:1000-2324(2018)03-0449-07 Study on Optimization Processing Technology and Quality of Non-alumCornStarchVermicellibyResponseSurfaceMethodology * DU Jie, ZHONG Yao-guang , TIAN Yan-nan, LI Zhi-yong Collegeof FoodScienceand Technology/Shanghai Ocean University,Shanghai201306, China Abstract: In order to study the processing technology of non-alum corn starch vermicelli, its quality was compared. The single factor experiment was conducted with the breaking rate, paste soup absorbance and the swelling degree as the test index. The effect of paste content, water content of dough, boiling time and frozen temperature on the quality of corn starch vermicelli were investigated. According to the response surface methodology and TPA evaluation, the optimum process was determined. The regression model was established with the breaking rate as response