响应面优化混合发酵剂制作冷冻面团馒头的生产工艺

Optimization of producing process of frozen dough steamed bread made with mixed fermentation starters by response surface method

为了确定混合发酵剂制作冷冻面团馒头的最佳生产工艺,将酵母与酵子按4:5(质量比)制成混合发酵剂,选取混合发酵剂添加量、加水量、发酵温度和发酵时间进行试验。在单因素试验的基础上,进行Box-Behnken试验设计,建立了4个因素对冷冻面团馒头感官总分影响的数学模型,并得出最佳生产工艺。结果表明,各因素对冷冻面团馒头品质的影响顺序为:发酵温度>混合发酵剂添加量>加水量或发酵时间。最佳生产工艺条件为:混合发酵剂添加量1.2%、加水量49.8%、发酵温度34℃、发酵时间39 min,在此优化工艺条件下实际测得感官总分为(83.5±0.2)分。

In order to establish the best producing process of frozen dough steamed bread made with mixed fermentation starters, four factors including the amount of mixed fermentation starters which consisted of yeast and rice wine containing the starter strains at a mass ratio of 4：5, the amount of water, the fermentation temperature, the fermentation time were tested. The Box-Behnken central composite experiment was designed on the basis of single factor method. The mathematical model and the optimum producing process of frozen dough steamed bread made with mixed fermentation starters were established. The results indicated that the influence degree of the four factors on the sensory properties of the steamed bread were as follows： the fermentation temperaturethe amount of mixed fermentation startersthe amount of water or the fermentation time. The optimum parameters were： the amount of mixed fermentation starters was 1.2%, the amount of water was 49.8%, the fermentation temperature was 34 ℃, the fermentation time was 39 min. The actual sensory score of frozen dough steamed bread was 83.5±0.2.