响应曲面法优化烤麸的生产工艺

Optimization of the Production Process of Roast Bran by Response Surface Methodology

以谷朊粉和淀粉为原料,经保温发酵后高温蒸制成烤麸。利用响应曲面法对烤麸生产工艺条件进行优化。研究谷朊粉含量、酵母添加量和发酵时间三因素对烤麸品质的影响。结果显示,烤麸生产的最佳工艺条件为谷朊粉含量为95.4%,酵母添加量为1.36%,发酵时间114 min,在此条件下,生产的烤麸感官得分为90.9分。

Wheat gluten supplemented with starch as raw material through the insulaton after fermentation and high-temperature steaming baked bran,the process for production of roast bran was optimized by response surface methodology based on one-factor-at-a-time experiments.Effects of wheat gluten content,yeast amount and fermentation time were researched with sensory score as indexes.The results showed that the optimum conditions for the production were that wheat gluten content 95.4 %,yeast amount 1.36 %,fermentation time114 min.Under the above condition,the production of bran sensory score was 90.9.