紫薯全粉面配方及制备工艺的优化

Study on the optimization of purple sweet potato noodles

考察淀粉添加量20%、紫薯全粉添加量80%的紫薯全粉面的配方工艺并对生产工艺进行优化。在单因素实验的基础上,利用Box-Behnken中心组合原理设计3因素3水平实验,选定制芡淀粉量、蒸制时间和老化时间为自变量,感官评分和蒸煮损失率为响应值进行响应面分析,研究各自变量及其交互作用对感官评分和蒸煮损失率的影响规律,并通过二次多项式非线性回归方程的预测模型,确立了紫薯全粉面的最佳生产工艺条件为:制芡淀粉量10.30 g,蒸制时间5.30 min,老化时间3.70 h,在此条件下紫薯全粉面的感官评分为87,蒸煮损失率为14.96%。

The optimization the processing technology of purple sweet potato noodles, which contains 20% starch and 80% purple sweet potato flour was studied. According to Box-Behnken central composite experiment design and single factor experiments the amount of gelatinized starch, steaming time and aging time were chosen as impact factors, the loss of cooking and sensory were response values. The interaction of respective variables and response surface on the sensory evaluation and cooking lost were studied. Simulated quadratic polynomial regression equation of a prediction model was set up. The results showed that the optimum processing conditions of purple sweet potato noodles were as follows： the gravy paste 10.30 g, the steaming time 5.30 min and aging time 3.70 h. Under the above conditions, the sensory score was 87 and the loss of cooking was 14.96%.