基于均匀试验设计法的玉米面粉制备工艺优化研究

Conditions of Improvement of Maize Flour Quality by Uniform Design

对玉米面粉的制备工艺进行改良,为生产出口感良好的玉米面食制品提供理论依据。通过均匀试验设计得出各指标(峰值粘度、破损值、回生值)的回归方程及相关系数,确定了各指标最高或最低时各因素的组合。结果表明:从粘度特征值比较看,当破损值和回生值最低时,较优工艺条件的组合是玉米品种丹玉57,乳酸菌40mg.g-1,蛋白酶2.0mg.g-1,进风温度140℃。经过DPS处理后,综合对峰值粘度、破损值、回生值的考察,较优工艺条件组合是玉米品种丹玉57,乳酸菌40mg.g-1,蛋白酶6.7mg.g-1,进风温度177℃。将粘度特征值作为评价玉米面粉面团质量的一个指标,通过均匀试验设计的数据处理后,得到了较优化组合。

The improvement of the technology for preparing corn flour can provide theoretical foundation for making maize flour food. Through the uniform design of the regression equations and the eorrelation eoeffieients, of and the combinations when the highest value or highest value were obtained. The result indicated, when the value of breakdown and setback was lowest, the optimal combination was maize variety Danyu57, lactic acid fungus 40mg·g^-1, protease 2.0mg·g^-1, inlet wind temperature 140℃.After disposed by DPS, when the value of PV, BD and SB were considered, the optimal combination was Danyu57, lactic acid fungus about 40mg·g^-1, protease 6.7mg·g^-1, inlet wind temperature 177℃. When the value of characteristic viscosity was used as an index to evaluate the maize flour quality, and the data were disposed with DPS, the optimal combination was obtained.