黄精-美拉德肽风味黄山烧饼加工工艺优化及工厂设计

Process Optimization and Factory Design of Huangshan Pancake withPolygonati rhizoma Compounded with Maillard Peptide Flavor

黄山烧饼是我国徽州地区的传统食品,具有悠久的历史传承、独特的地域风味。为提高黄山烧饼品质,本研究采用响应面分析法优化黄山烧饼加工工艺,并以年产1000 t黄山烧饼为生产目标,进行工厂设计。结果表明,黄山烧饼的最优加工工艺为:黄精-美拉德肽添加量8%、焖烘温度90℃、焖烘时间120 min,该条件下的黄山烧饼感官评分最高,为(93.32±1.56)分。通过实地调查和查阅资料,主要进行了厂址选择、厂区平面规划、工艺流程、物料衡算、设备选型、技术经济分析等环节的工厂设计。该研究初步阐明了黄精-美拉德肽风味黄山烧饼的加工工艺,为黄山烧饼的品质提升和工业化生产提供了理论参考。

Huangshan pancake is a traditional food in Huizhou district of China with long history and unique local flavor.In order to improve the quality of Huangshan pancake,the response surface methodology was used to optimize the process parameters,and the factory with an annual output of 1000 t was designed.The results showed that the optimal process conditions were as follows,Polygonati rhizoma compounded with Maillard peptide concentration of 8%,baking temperature of 90℃,baking time of 120 min.Under these conditions,the sensory score was 93.32±1.56.Through field investigation and data review,the factory design of site selection,plant workshop layout plan,process flow,material balance,equipment selection,and technical and economic analysis was carried out.This study preliminarily clarified the processing technology of Huangshan pancake with PCMP flavor,which can provide relevant theoretical reference for the quality improvement and industrial production of Huangshan pancake.