高钙速食面工艺优化研究

Technological Optimization of High Calcium Instant Noodles

以乳酸钙、磷酸氢钙、葡萄糖酸钙为配料制作高钙速食面条。通过单因素试验,考察乳酸钙、磷酸氢钙、葡萄糖酸钙、水、谷朊粉添加量对速食面质构、感官评价及总钙含量的影响。并在单因素试验的基础上,通过响应面优化建立速食面综合评分与乳酸钙、磷酸氢钙、葡萄糖酸钙添加量之间的模型,得到的回归模型显著(R^(2)=0.9943),对乳酸钙、磷酸氢钙、葡萄糖酸钙3因素的添加量进行优化的结果为0.75、0.19、1.10 g,对优化后的结果进行验证得到最优的高钙速食面配方为:小麦粉106.67 g、乳酸钙0.75 g、磷酸氢钙0.19 g、葡萄糖酸钙1.10 g、谷朊粉4.50 g、水36.00 g。在此条件下所测得的总钙含量为906.25 mg/100 g,感官评价得分93.00分,综合得分98.95分,此配方得到的速食面品质更佳,颜色均一,咬断力适中,面条富有弹性。

High calcium instant noodles were made by adding calcium lactate,calcium hydrogen phosphate and calcium gluconate as raw materials in this study.The effects of calcium lactate,calcium hydrogen phosphate,calcium gluconate,water and gluten supplementation on texture,sensory evaluation and total calcium content of instant noodles were investigated by single factor experiment.On the basis of single factor test,response surface optimization was used to establish a model between the comprehensive score of instant noodles and the supplemental amount of calcium lactate,calcium bisphosphate and calcium gluconate,and the obtained regression model was significant(R^(2)=0.9943).The optimized results for the supplemental amount of calcium lactate,calcium bisphosphate and calcium gluconate were as follows:0.75,0.19,1.10 g.The optimal formula of high calcium instant noodles was verified by the optimized results as follows:wheat flour 106.67 g,calcium lactate 0.75 g,calcium hydrogen phosphate 0.19 g,calcium gluconate 1.10 g,gluten 4.50 g,water 36.00 g,the total calcium content measured under these conditions is 906.25 mg/100 g,sensory evaluation score 93.00 points,comprehensive score 98.95 points.T he quality of instant n oodles o btained by t his formula i s b etter,t he c olor of instant n oodles i s uniform,the cutting force is moderate,and the noodles are elastic.