响应面法优化老面冷冻面团馒头生产工艺研究

Research on the optimization of producing process of laomian frozen dough steamed bread by response surface method

利用响应面分析法对老面冷冻面团馒头生产工艺进行了优化。在单因素试验的基础上,选取老面添加量、加水量和发酵时间进行了3因素3水平的Box–Behnken中心组合研究,分别以馒头比容、硬度和感官总分为响应值,通过响应面分析法确定了老面冷冻面团馒头的最佳生产工艺。结果表明,各因素对老面冷冻面团馒头品质的影响顺序为老面添加量>加水量>发酵时间,所得最佳工艺参数为老面添加量51.79 g、加水量40.10 m L和发酵时间62.42 min。

The producing process of frozen dough steamed bread fermented by laomian was optimized by response surfacemethod. Based on the single–factor test,the supplementation level of laomian,the amount of water added,the time of fermentation varying in 3 levels were selected as the experimental factors of thecentercombination experimental design of Box–Behnken,while the quality of laomian frozen dough steamed bread including specific volume,hardness and the total score were used as the response values, to obtain the optimum producing process of laomian frozen dough steamed bread. Experimental results showed the affecting order of 3 factors on the quality of laomian frozen dough steamed bread was as follows：The supplementation level of laomian〉the amount of water added〉the time of fermentation.The optimum parameters were the supplementation level of laomian 51.97 g,the amount of water 40.10mL,and the time of fermentation 62.42min.