混料试验设计优化面条专用粉配方

Optimization of Special Noodle Flour Formula by Mixture Experimental Design

随着人们生活水平的不断提高,消费者对面条的品质要求越来越高,不仅要求面条色、香、味和营养俱佳,还要求面条有弹性、光滑,优质面条更受人们的喜爱。以河北省4个主栽小麦品种的面粉为原料,采用有约束单纯形格子法混料试验设计进行面条专用粉配方设置,通过对实验室制作面条的感官评分和和质构仪参数分析,得到面条质构特性硬度、黏着性、弹性、咀嚼度、回复性、拉伸力、拉伸长度和面条感官评分与4种小麦面粉添加质量比例的回归模型,据此得出面条专用粉最优配方的石麦15、石新828、良星66、石优20质量比为0.26360:0.00005:0.23635:0.50000。

With the continuous improvement of people’s living standards,consumers have higher and higher requirements for the quality of noodles.They not only require the noodles to have good color,aroma,taste and nutrition,but also require the noodles to be elastic and smooth.High quality noodles are more loved by people.The flour of four main wheat varieties in Hebei Province was used as raw materials,and the formula of special flour for noodles was set by using the mixture experimental design of constrained simplex lattice method.Through the sensory score of noodles made in the laboratory and the analysis of texture instrument parameters,the regression model of noodle texture properties,hardness,adhesion,elasticity,chewiness,recovery,tensile force,tensile length,noodle sensory score and the proportion of four kinds of wheat flour were obtained.According to the regression model,it was concluded that the mass ratio of Shimai 15,Shixin 828,Liangxing 66 and Shiyou 20 was 0.26360:0.00005:0.23635:0.50000.