响应面法优化酵子冷冻面团馒头生产工艺研究

The Optimization of Producing Process of Yeast-Containing Dough Frozen Steamed Bread Dough by Response Surface Method

利用响应面分析法对酵子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,选取酵子添加量、加水量、发酵温度、发酵时间进行了四因素三水平的Box-Behnken中心组合研究,并运用Design Expert 8.0.5软件对试验数据进行分析。建立了4个主要因素对馒头感官总分影响的数学模型,并通过响应面分析法对生产工艺进行了优化,确定了酵子冷冻面团馒头的最佳生产工艺。试验结果表明,各因素对馒头感官品质的影响顺序为:发酵温度>酵子添加量>发酵时间>加水量。所得最佳工艺参数为:酵子添加量8.33 g、加水量49.99 m L、发酵温度35.86℃、发酵时间123.36 min,在此条件下预期的酵子冷冻面团馒头的感官总分是80.02分,实际得分为81分。对照试验中,酵子冷冻面团馒头的感官总分显著高于酵母冷冻面团馒头,但显著低于新鲜酵子馒头的感官总分(P<0.05)。

Based on response surface method,the process of yeast- containing dough,frozen steamed bread dough has been optimized in the paper. Experimental factors and their levels were determined through single factor method tests. The center combination experimental design of Box- Behnken has been applied to investigate the quantity of yeast- containing dough,the additional amount of water,the temperature of fermentation,and the time of fermentation on the sensory score of yeast- containing dough frozen steamed bread dough. The optimum combination was obtained by software Design Expert 8. 0. 5 as well as response surface analysis. Response surface and contour were finally graphed with the sensory score as the response value. The order of 4 factors＇ effects on sensory score was temperature time the quantity of yeast- containing dough the additional amount of water. The optimum parameters were the quantity of yeast- containing dough 8. 33 g,the amount of water 49. 99 m L,fermentation temperature35. 86 ℃,and fermentation time 123. 36 min. On the conditions,expected sensory score of yeast- containing dough frozen steamed bread dough was 80. 02,and the actual score was 81. The sensory score of yeast- containing dough frozen steamed bread dough was significantly higher than that of yeast frozen steamed bread dough,but significantly lower than that of yeast- containing dough steamed bread in the controlled trial（ P〈0. 05）.