| 响应面法优化自发馒头粉配方 |
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| 引用本文： | 王欣怡,张煌,王淼森,刘长虹,王远辉.响应面法优化自发馒头粉配方[J].中国酿造,2020,39(3):141-145. |
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| 作者姓名： | 王欣怡 张煌 王淼森 刘长虹 王远辉 |
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| 作者单位： | （1.河南工业大学 粮油食品学院 小麦和玉米深加工国家工程实验室，河南 郑州 450001； 2.河南牧业经济学院 食品与生物工程学院，河南 郑州 450044） |
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| 基金项目： | 2017年国家自然科学基金资助(31701635);河南省重点攻关项目(162102210107)。 |
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| 摘 要： | 以成品馒头白度、硬度及感官评分为评价指标，在单因素试验的基础上，采用Box-Behnken试验设计对自发馒头粉配方中的酵子、酵母、化学膨松剂（碳酸氢钠和葡萄糖酸内酯）添加量3个因素进行优化，确定适宜的自发馒头粉配方。结果表明，最优的自发馒头粉配方为：酵子添加量0.86%、酵母添加量0.5%、化学膨松剂添加量1.2%（NaHCO3∶葡萄糖酸内酯=42∶89），采用最优自发馒头粉蒸制的馒头的白度为53.4，硬度为452 g，感官评分为87.5分。
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| 关 键 词： | 自发馒头粉 酵子 酵母 化学膨松剂 配方优化 响应面法 |
Optimization of self-fermentable steamed bread flour formula by response surface methodology |
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| WANG Xinyi,ZHANG Huang,WANG Miaosen,LIU Changhong,WANG Yuanhui.Optimization of self-fermentable steamed bread flour formula by response surface methodology[J].China Brewing,2020,39(3):141-145. |
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| Authors: | WANG Xinyi ZHANG Huang WANG Miaosen LIU Changhong WANG Yuanhui |
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| Affiliation: | (1.National Engineering Laboratory for Wheat & Corn Further Processing, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2.School of Food and Biotechnology, Henan University of Animal Husbandry and Economy, Zhengzhou 450044, China) |
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| Abstract: | Using the whiteness,hardness and sensory score of the finished steamed bread as evaluation indexes,based on the single factor tests,the 3 factors including the Jiaozi,yeast and chemical leavening agent(sodium bicarbonate and glucolactone)addition in the self-fermentable steamed bread flour formula were optimized by Box-Behnken experimental design,to determine the optimal self-fermentable steamed bread flour formula.The results showed that the optimal self-fermentable steamed bread flour formula was Jiaozi 0.86%,yeast 0.5%,and chemical leavening agent(NaHCO3 and gluconolactone ratio 42∶89)1.2%.The whiteness,hardness and sensory score of the steamed bread made by the optimal self-fermentable steamed bread flour was 53.4,452 g and 87.5,respectively. |
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| Keywords: | self-fermentable steamed bread flour Jiaozi yeast chemical leavening agent formula optimization response surface methodology |
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