响应面法优化油塔子的制备工艺

Response Surface Method to Optimize the Preparation Process of You Ta-zi

为了将新疆特色美食油塔子的参数进行量化,采用响应面法优化油塔子的制备工艺。选取面团工艺中面水比、水温、酵母添加量和制作工艺中醒发时间、醒发温度、面与混合油比为影响因素,以感官评定为指标,在单因素试验的基础上,通过Box-Behnken试验,建立油塔子面团工艺和制作工艺的二次多项式回归方程,经响应面回归分析得到优化组合参数。结果显示,最佳面团工艺参数为面水比1.7∶1,水温30℃,酵母添加量9 g/kg,在此条件下油塔子的感官评分为92.200分,与理论值92.046分接近;最佳制作工艺参数为醒发时间35 min,醒发温度27℃,面与混合油比3∶1,在此条件下油塔子的感官评分为92.530分,与理论值92.140分接近,所得制备工艺可靠。

In order to quantify the preparation of the Xinjiang special food You Ta-zi, the method of response surface method is used to optimize the preparation process of the You Ta-zi. Selected dough process in proportion of the flour and water, water temperature, yeast adding quantity and production process in fermentation time, fermentation temperature, proportion of the dough and mixed oil and than as influence factors, the sensory evaluation index, on the basis of single factor experiment, by the Box-Behnken experiment, the establishment of You Ta-zi dough process and production process of quadratic polynomial regression equation, the response of dough regression analysis to obtain the optimum combination of parameters. The best dough process parameters for proportion of the flour and water is 1.7 ： 1, water temperature of 30 ℃, added yeast 9 g/kg, under these conditions, the sensory evaluation of You Ta-zi 92.200. Close to theoretical value 92.046. The optimal production parameters for fermentation time is 35 min, fermentation temperature of 27 ℃, proportion of the dough and mixed oil is 3 ： 1. Under these conditions, the sensory evaluation of You Ta-zi is 92.530. Close to theoretical values 92.140. The preparation process is reliable.