响应面优化小米馒头工艺及品质特性相关分析

Optimization of Millet Steamed Bread Processing by Response Surface Method and Its Quality Characteristics Correlation Analysis

为提高小米馒头品质质量,利用响应面分析法对其生产工艺进行了优化。在单因素试验的基础上,选取酵母添加量、发酵时间和发酵温度进行了3因素3水平的Box-Behnken中心组合设计研究,以馒头感官总评分为响应值,通过Design Expert 8.0.6软件响应面分析法确定了小米馒头的最佳生产工艺。结果表明,各因素对小米馒头品质的影响顺序为发酵时间>酵母添加量>发酵温度,所得最佳工艺参数为酵母添加量1.1%、发酵时间45 min和发酵温度29℃。另外,相关性分析显示在不同条件对馒头品质质构特性、比容及色度参数L*、a*、b*产生影响中,感官评分与馒头硬度、弹性、胶黏性、咀嚼性呈极显著正相关,与b*呈显著负相关。此研究为小米馒头的生产提供理论依据。

The process has been optimized based on response surface method to improve the quality of millet steamed bread.Experimental factors and their levels were determined through single factor method tests.The center combination experimental design of Box-Behnken has been applied to investigate the supplementation level of yeast,the time of fermentation,the temperature of fermentation varying in 3 levels on the sensory score of steamed bread.The optimum combination was obtained by software Design Expert 8.0.6 through response surface analysis.Experimental results showed the affecting order of 3 factors on sensory score was the time of fermentation,the temperature of fermentation and the supplementation level of yeast.The optimum parameters were the quantity of yeast containing 1.1%,the time of fermentation 45 min and fermentation temperature 29℃.In addition,correlation analysis showed that under different conditions affecting the quality texture characteristics,specific volume and color parameters L~*,a~*and b~*of steamed bread,sensory score was highly and positively correlated with hardness,springiness,gumminess,chewiness and negatively correlated with b~*of steamed bread.This study provided data for the production of millet steamed bread.