响应面法优化生鲜面叶加工工艺

Optimization of Fresh Noodles Leaf Processing Technology Using Response Surface Methodology

面叶是我国的一种具有传统特色的面制品,因形状似柳叶而得名。生鲜面叶的制作原料和加工工艺与生鲜面条类似,但独特的形状赋予了面叶别样的口感。为获得生鲜面叶的最佳工艺条件,选择加水量、和面时间、熟化时间、压延次数4个因素,以煮熟后面叶的质构特性、蒸煮特性、感官品质为考察指标,以单因素实验为基础,利用Box-Behnken模型进行响应面实验设计对生鲜面叶的生产工艺进行优化。结果表明:制作生鲜面叶的最佳工艺条件为:加水量40%(以小麦面粉为基准)、和面时间8 min、熟化时间20 min、压延次数8次,以此工艺制得的生鲜面叶的感官评分为84.7,与理论值相比误差1.28%。这说明该模型拟合程度较好,此工艺条件可以用于生鲜面叶的实际生产,能够提高生鲜面叶的感官品质。

Noodles leaf is a traditional noodle product in China,named for its shape resembling willow leaves.The raw materials and processing techniques for making fresh noodles leaf are similar to those of fresh noodles,and their unique shape gives them a unique taste.In order to obtain the best technological conditions for making fresh noodles leaf,four factors were selected,including water addition,dough mixing time,ripening time,and rolling times.Based on single factor experiments,the Box Behnken model was used for response surface experimental design to optimize the production process of fresh noodles leaf.The results showed that the optimal processing conditions for fresh noodles leaf were based on wheat flour with a water content of 40%,a dough mixing time of 8 minutes,a ripening time of 20 minutes,and 8 rolling times.The sensory score of the fresh noodles leaf prepared by this process was 84.7,with an error of 1.28%compared to the theoretical value.This indicates that the model has a good fit and can be used for the actual production of fresh noodles leaf,which can improve their sensory quality.