冷冻面片制作工艺的优化

Optimization of Processing Conditions of Frozen Dough Sheet

以市售标准粉为材料,利用二次回归正交旋转试验设计,分别以冷冻面片质构特性参数破碎力和延展性为响应值建立了冷冻面片制作的二次多项数学模型,验证了模型的有效性,采用响应曲面法(response surface methodology,RSM)考察了交互作用的影响,并根据方程求解出稳定点的水平值,从而确定出冷冻面片制作工艺的优化参数为:和面速度240 r/min,和面时间5 min,和面加水量40%,静置时间30 min,冷冻温度-30℃,冷冻时间5h。冷冻面片制作工艺参数对其质量有显著影响。

For improving the quality of Chinese tradition frozen flour food, providing processing information for frozen flour food industry, standard wheat flour in market was selected as the material, second regress correctitude was performed with force（YF） and tractility（YTr） as target, two second order quadratic equations for frozen dough sheet processing were built. The adequacy of the model equation for predicting the optimum response values was chosen. The interactions were analyzed by response surface methodology, and the level values of stabilization point were worked out. The optimized parameters of frozen dough sheet were as follows： 240r/min, 5min , 40% water, 30min of placement time , frozen at -30℃ for 5h .