酶制剂对面条品质改良的研究

Effect of Enzymes on the Quality of Noodle

复合使用四种酶制剂（葡萄糖氧化酶、肪酶S、肪酶F、木聚糖酶）对面条进行品质改良，应用响应面分析法对酶制剂的添加量进行优化，并对酶制剂之间的协同作用进行分析。结果表明：酶制剂对感官评分的影响次序依次为葡萄糖氧化酶〉肪酶S〉肪酶F〉木聚糖酶；脂肪酶F与葡萄糖氧化酶的交互作用最为强烈，其次是脂肪酶S与葡萄糖氧化酶；酶制剂的最佳添加量为脂肪酶F27．7mg／kg、脂肪酶S33.3mg／kg、葡萄糖氧化酶8.3mg／kg、木聚糖酶31.8mg／kg，此时的感官评分为89．2。

The qualities of noodles were improved by adding lipase F, lipase S, glucose oxidase and xylanase. And the effects of the individual variable as well as the interaction between variables of enzymes were studied by response surface analysis. The result shows that the maximal value of sensory estimate is 89.2 when lipase F is 27.7 mg/kg, lipase S is 33.3 mg/kg, glucose oxidase is 8.3 mg/kg land, xylanase is 31.8 mg/kg.