预制调理馅饼的加工工艺优化

Optimization of Processing Technology of Pre-prepared Pie

预制调理馅饼在中国多以家庭作坊为主,存在工艺不完善、生产速率低、食品安全差等问题。在单因素试验基础上,以醒发时间、馅料发粉比、冷藏后馅饼煎制时间为自变量,感官评分为响应值,根据Box-Behnken中心组合方法,采用响应面试验对预制调理馅饼的加工工艺进行优化。结果表明,预制调理馅饼的最佳工艺参数为:醒发时间1.4 h,馅料面粉比3∶4,冷藏后馅饼煎制时间2 min,在此条件下得到的产品感官评分为96.6667分,与响应面模型预测值96.8727分相差无几,说明优化后的预制调理馅饼工艺条件对馅饼的加工制作有一定的指导作用。

In China,most of pre-prepared pies are made in family workshops,which have problems such as imperfiect technology,low production rate and poor food safety.On the basis of single-factor experiments,with proofing time,filling-flour ratio and frying time after cold storage as independent variables,and the sensory evaluation score as response value,according to the Box-Behnken central combination method,the processing technology of pre-prepared pie was optimized by response surface test.The results showed that the optimum technological parameters were as follows:dough proofing time 1.4 h,ratio of filling to flour 3∶4,and frying time 2 min after cold storage.Under these conditions,the sensory evaluation score was 96.6667 points,which was basically consistent with the model predicted value of 96.8727,indicating that the optimized pre-prepared pie technological conditions had a certain guiding effect on the processing of the pie.