摘要
为了充分利用废弃的冬瓜皮,利用响应面法优化冬瓜皮粉馒头制作的最佳工艺条件。选取冬瓜皮粉添加量(占总干物质质量)、加水量以及发酵时间三个因素进行中心点组合试验,以感官评定分数为响应值,建立回归方程预测模型,确定冬瓜皮粉馒头制作的最佳工艺条件。结果表明,冬瓜皮粉馒头制作的最佳工艺条件为冬瓜皮粉添加量4.6%,发酵时间43 min,加水量52%,实际感官评分为95分。该研究为冬瓜皮粉开发利用提供了理论依据。
In order to make full use of abandoned Exocarpium Benincasae, response surface method was ap- plied to optimize steam bread made from Exocarpium Benincasae powder. Selected exocarpium benincasae pow- der adding quantity （the total dry matter quality）, water addition and ferment time as three factors to carry out center combination experiment, sensory score as response values, the regression equation of prediction model was established. The results showed that the optimal technological condition was： exocarpium benincasae powder 4.6%, ferment time 43 min, water 52%, under the optimial condition the actual sensory score was 95 points. The research provided a theoretical basis for the development and utilization of exocarpium benincasae powder.
出处
《粮食加工》
2015年第3期44-48,共5页
Grain Processing
关键词
冬瓜皮粉
馒头
制作工艺
响应面分析法
Exocarpium Benincasae powder
steamed bread
production process
response surface methodology
