响应面优化葛根山药挂面制作工艺

Response Surface Optimization of Radix Pueraria and Yam Noodle Production Process

在面粉中添加山药粉、葛根粉等制作挂面。在单因素试验的基础上,从山药粉添加量、葛根粉添加量、谷朊粉添加量三个方面进行响应面试验,以感官评定为响应值,利用Box-Behnken Design响应面分析法优化葛根山药挂面制作工艺。最佳工艺条件为山药粉添加量15%、葛根粉添加量15%、谷朊粉添加量2.5%,制得的葛根山药挂面具有较好葛根山药风味,口感爽滑,烹煮性和质感俱佳。

Chinese yam powder and pueraria powder were added into flour to make dried noodles. Response surface test was carried out from the three aspects of addition amount of Chinese yam powder, pueraria powder and gluten powder on the basis of single factor test. Response surface analysis method of Box-Behnken Design was used to optimize the manufacturing process of pueraria and yam dried noodles based on sensory evaluation. The optimum technological conditions were as follows: 15% of Chinese yam powder, 15% of pueraria powder and 2.5% of gluten powder. The prepared dried pueraria and yam noodles had good flavor of pueraria and yam, smooth taste, good cooking and texture.