响应面法优化菠菜胡萝卜挂面工艺研究

Optimization of Spinach Carrot Noodles by Response Surface Methodology

以面粉、菠菜、胡萝卜、食盐、水为原料制备菠菜胡萝卜挂面,并进行相关工艺优化。运用单因素试验得出菠菜与水的料液比、菠菜浆增添量、胡萝卜粉增添量对菠菜胡萝卜挂面品质影响的最优参数范围,再通过响应面法对菠菜胡萝卜挂面的最优参数范围做进一步优化。结果表明:菠菜与水的料液比0.25∶1(g/mL),菠菜浆增添量56%,胡萝卜粉增添量为20 g,在此工艺条件下制成的菠菜胡萝卜挂面色泽鲜丽,具有独特的风味,口感极佳。

The spinach carrot noodles were prepared from flour,spinach,carrot,salt and water,and the related process was optimized. The optimum parameter range of the effect of spinach/water ratio,spinach pulp ratio and carrot powder addition on the quality of spinach carrot noodle was obtained by single factor test. Then the optimal parameter range of spinach carrot noodle was further optimized by response surface method. The results showed that the ratio of spinach to water was 0.25 ∶ 1(g/mL),the content of spinach pulp was 56 %,and the addition of carrot powder was 20 g. Under the technological conditions,the spinach carrot noodle had bright colo,unique flavor,excellent taste.