基于降维分析优化南瓜籽多糖拉面面团制作工艺

Optimization of Processing Technology of Ramen Dough Added Pumpkin Seed Polysaccharide Based on Dimensional Reduction Analysis

将提取的南瓜籽粗多糖加入传统的拉面面团中,以期改善传统拉面的品质与营养。选取南瓜籽多糖添加量、加水量、盐添加量、速溶蓬灰添加量、面团静置时间5个单因素,以面团TPA质构的综合得分为指标进行优化。结果表明:经主成分分析法提取公因子,确立综合得分计算模型,得到综合得分(Y)与弹性(X1)、咀嚼性(X2)、硬度(X3)的关系为:Y=0.375X1+0.351X2+0.364X3;在单因素的基础上进行响应面试验,得到南瓜籽多糖拉面面团的最佳制作工艺为:小麦粉约200 g(以此为基准),加水量44.6%,南瓜籽多糖添加量7.1%,食盐添加量3%,蓬灰添加量0.6%,静置时间30 min,此时面团综合得分最高,拉面面团质构指标优良。

The pumpkin seed crude polysaccharide was added into the traditional ramen dough to improve its quality and nutrition.Five single factors including additions of pumpkin seed polysaccharide,water,salt,and instant soluble peng gray,as well as dough resting time were selected to optimize the processing technology with comprehensive score of dough TPA texture as the evaluation index.The results showed that,according to the common factors extracted by principal component analysis,a comprehensive score calculation model was established,and the relationship between comprehensive score(Y)and elasticity(X1),chewability(X2),hardness(X3)was as follow:Y=0.375X1+0.351X2+0.364X3.Based on the single factor and response surface experiments,the optimum processing technology of pumpkin seed polysaccharide ramen dough was determined as follows:wheat flour approximately 200 g,on this basis,water addition 44.6%,salt addition 3%,instant soluble peng gray addition 0.6%,pumpkin seed polysaccharide addition 7.1%,and resting time of dough 30 min.Under these conditions,the prepared ramen dough had the highest comprehensive score and better texture index.