摘要
以马铃薯雪花粉为主要原料,研制出马铃薯代餐棒,为马铃薯的开发利用提供一条新的途径。首先,通过单因素试验研究雪花粉添加量、烘烤时间和烘烤温度对马铃薯代餐棒品质的影响,以感官评分、质构检测和总色差为试验指标。各个指标的综合评分通过变异系数权重法得到,选出各个因素的最优水平;参考单因素试验结果,运用中心组合设计响应面方法,将响应面试验的因素确定为马铃薯雪花粉添加量、烘烤时间、烘烤温度,建立各因素与综合评分的二次回归数学模型,得出马铃薯代餐棒研制的最佳参数组合为马铃薯雪花粉添加量55.33%,烘烤时间12 min,烘烤温度为上火温度175℃,下火温度185℃。
This paper took potato snow pollen as the main raw material.The potato substitute bar was developed to provide a new way for the development and utilization of potato and to meet the consumption needed of modern public.The effects of snowflake powder addition ratio,the proportion of egg yolk powder,baking time and baking temperature on the quality of potato substitute bar were studied by single-factor experiment,the test indexes include sensory score,test data of physical properties and color difference,and the weight method of coefficient of variation was used to calculate the comprehensive score of each index,and the optimum level of each factor was selected.Referring to the results of the single factor test,the response surface method was determined by the central combination design method,the factors of response surface test were determined as the proportion of adding snow pollen,baking time and baking temperature,and the quadratic regression mathematical model of each factor and comprehensive score was established to get the best parameter combination:potato flake powder of adding proportion was 55.33%,curing time of 12 min,baking temperature for heat temperature 175℃,the temperature of 185℃.
作者
闫泽华
张乐道
YAN Zehua;ZHANG Ledao(School of Food and Chemical Engineering,He'nan Quality Polytechnic,Pingdingshan,He'nan 467000,China;School of Life Science and Technology,Inner Mongolia University of Science and Technology,Baotou,Inner Mongolia 014010,China)
出处
《农产品加工》
2023年第19期19-23,28,共6页
Farm Products Processing
关键词
代餐棒
马铃薯雪花粉
响应面法
变异系数
substitute bar
potato snow pollen
response surface method
coefficient of variation