摘要
为研究速冻油条生坯制作过程中和面、饧面等关键技术,以油条品质为标准,进行多指标响应面设计,并结合正交偏最小二乘法综合分析。结果表明,和面和饧面时间越长,比容均呈先增后减趋势;最佳工艺:和面15 min,4℃饧发12 h或10℃饧发7 h;方差与聚类分析发现:4℃饧发时,和面对感官影响显著(P<0.05),最佳工艺与形状、膨胀性等相关;10℃饧发时,饧面对硬度、内聚性等影响显著(P<0.05),最佳工艺与风味、口感等相关;另外,膨胀性与组织结构(R=0.87)、咀嚼性与胶黏性(R=0.84)呈正相关。因此,比容作为量化指标获得最佳工艺是可行的,油条品质受不同生坯制作工艺影响,4℃饧发工艺有利于提升油条的外观、形状,而10℃饧发工艺则有利于提升口感、风味。
In order to study the key technologies such as mixing and resting in the production of quickfrozen raw-dough sticks,the quality of fried dough sticks was taken as the standard,and multi-index response surface design was conducted with the comprehensive analysis of the orthogonal partial least squares discriminant analysis(OPLS-DA)method.Results showed that the specific volume increased first and then decreased with the longer mixing and resting time;the best process was that mixing time was 15 minutes and resting time was 12 h at 4℃or 7 h at 10℃.By variance and cluster analysis,it was found that the mixing time had a significant effect on the sensory(P<0.05)at 4℃,and the optimal process was related to shape,expansion,etc.When resting at 10℃,the hardness and cohesiveness of were significantly affected by the resting time(P<0.05),and the optimum process was related to flavor and taste;In addition,expansion was positively correlated with organizational structure(R=0.87),and chewiness was positively correlated with gumminess(R=0.84).Therefore,it was feasible to use specific volume as a quantitative index to obtain the best process.The quality of dough sticks was affected by different frozen dough making process.The process with resting at 4℃was conducive to improving the appearance and shape of dough sticks,while the 10℃resting process was good for improving the taste,flavor.
作者
朱锦凤
管军军
徐照勇
郑明军
杨国浩
柳欣雨
宋世佳
高枫
ZHU Jinfeng;GUAN Junjun;XU Zhaoyong;ZHENG Mingjun;YANG Guohao;LIU Xinyu;SONG Shijia;GAO Feng(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan Maimianxiang Food Co.,Ltd.,Xuchang 461500,China)
出处
《食品科技》
CAS
北大核心
2022年第9期116-124,共9页
Food Science and Technology
基金
企业联合项目(51001062)。
关键词
速冻油条生坯
品质分析
和面
饧面
quick-frozen raw-dough sticks
quality analysis
mixing
resting
