响应面优化副干酪乳杆菌发酵面包工艺

Optimization of Lactobacillus Fermentation Bread by Response Surface Methodology

为了确定副干酪乳杆菌发酵面包的最佳生产工艺,选取乳酸菌与酵母菌质量比、白砂糖添加量及鸡蛋的添加量三个单因素来探讨其对面包品质的影响。在单因素试验基础上进行Box-Behnken响应面中心组合研究,建立了对乳酸菌面包感官总分影响的数学模型,确定了乳酸菌面包的最佳生产工艺。结果表明,各因素对乳酸菌面包感官总分的影响顺序为乳酸菌与酵母菌质量比>白砂糖添加量>鸡蛋添加量,最终得出该乳酸菌面包制品最佳工艺条件:副干酪乳杆菌与酵母菌质量比9︰1,白砂糖添加量31%,鸡蛋添加量42%。在此条件下得到的副干酪乳杆菌发酵面包感官品质最佳。

In order to determine the best production technology of lactobacillus fermented bread,the proportion of lactobacillus and yeast,the amount of sugar and egg were selected as three single factors to explore its influence on the quality of bread.On the basis of single factor experiment,Box-Behnken response surface center combination study was carried out to establish the mathematical model of influence on the total sensory score of lactobacillus fermented bread,determining the best production technology of lactobacillus bread.The results showed that the order of influence on sensory score was the proportion of lactic acid bacteria and yeast>sugar content>eggs,finally the optimum process conditions for the lactobacillus fermented bread were determined as follows:mass ratio of lactobacillus and yeast 9︰1,sugar content 31%and egg addition 42%.The lactobacillus fermented bread produced under the condition of this production process was of high nutritional value and suitable for taste.