摘要
采用均匀设计法,考察葡萄糖氧化酶添加量、脂肪酶添加量、谷朊粉添加量、食盐添加量和加水量5因素5水平对元麦面条品质的影响,并通过逐步回归法对数据进行分析。结果表明,优化得到的元麦面条生产工艺:葡萄糖氧化酶添加量为20 mg/kg,脂肪酶添加量为15 mg/kg,谷朊粉添加量为8%,食盐添加量为3%,加水量为60%。在此优化条件下所得面条的综合评分最高,且与模型预测值基本符合。
Uniform design and stepwise regression analysis were used to explore the effects of five factors （ glucose oxidase, lipase, vital gluten, NaCl and water） at 5 levels on the quality of processed naked barley noodles. The optimal processing parame- ters of naked barley noodles were obtained as follows： 20 mg/kg glucose oxidase, 15 mg/kg lipase, 8% vital gluten, 3% NaCl and 60% water. Under the above optimum conditions, the processed naked barley noodles had the highest comprehensive quality, which was basically in line with the predicted value by simulation model.
出处
《江西农业学报》
CAS
2017年第6期84-89,共6页
Acta Agriculturae Jiangxi
基金
江苏省农业科技自主创新资金项目"元麦品质优化及主食类制品加工关键技术研究"[CX(14)2123]
江苏省"333工程"培养资金资助项目"元麦品质调优标准化栽培及主食类制品加工关键技术研究"(BRA2014104)
关键词
元麦
面条
均匀设计
品质改良
Naked barley
Noodles
Uniform design
Improvement of quality
