响应面法优化猴头菇魔芋面条工艺配方

Formula optimization of Hericium erinaceus konjac noodles by response surface method

研究以质地剖面分析(texture profile analysis,TPA)与感官评价为标准,通过单因素试验研究猴头菇粉添加量、魔芋精粉添加量、谷朊粉添加量以及猴头菇粉粗细度对猴头菇魔芋面条品质的影响。基于单因素试验结果,采用SPSS 19.0软件中的Pearson相关系数双尾检验法分析TPA参数与感官评价得分之间的相关性。结果表明,猴头菇魔芋面条的感官评价与其咀嚼性(Chewiness)成极其显著正相关(p<0.01),在一定程度上咀嚼性数值越大,面条的品质越好。因此,可以用咀嚼性来客观地评价猴头菇魔芋面条的品质。运用响应面优化法确定了猴头菇魔芋面条的最佳工艺配方:猴头菇粉添加量8%、魔芋精粉添加量8%、谷朊粉添加量3.5%和猴头菇粉粗细度450目。在此工艺配方条件下面条的硬度1069.02、弹性0.94、黏聚性0.54、胶着性573.23、回复性0.24、咀嚼性为540.07,且感官评价得分达到83.34。

In this study, the effect of Hericium erinaceus powder, konjac refined powder, wheat gluten and the granularity of Hericium erinaceus powder on TPA and sensory evaluation were investigated on quality of Hericium erinaceus konjac noodles by single factor experiments. The correlation of TPA value and sensory evaluation score was analyzed by Pearson correlation coefficient and two-tailed test using SPSS Software （ver.19.0）. The results showed that the chewiness was significantly positively correlated with the sensory evaluation score of Hericium erinaceus konjac noodles （P〈0.01） and the larger the chewiness value, the better the quality of the noodles in a certain degree. Therefore, it was possible to evaluate the quality of Hericium erinaceus konjac noodles with chewiness objectively. Response surface method was applied to optimize the noodles formulation and the results were as follows： 8% Hericium erinaceus powder, 8% konjac refined powder, 3.5% wheat gluten and 450 mesh Hericium erinaceus powder. Under the condition of this process, hardness was 1069.02, springiness was 0.94, cohesiveness was 0.54, gumminess was 573.23, resilience was 0.24, chewiness was 540.07 and the sensory evaluation score reached 83.34.