牛骨粉面条配方优化及牛骨粉对面团流变特性影响的研究

Optimization of noodle formula with bovine bone powder and effect of bovine bone powder on the rheological properties of dough

以面粉与超微脱脂牛骨粉为原料制作牛骨粉面条,以感官品质与蒸煮品质为指标,设计不同的权重对面条品质进行综合评价,探究牛骨粉添加量、食盐添加比例、食用纯碱添加比例和面团醒发时间对面条综合评分的影响,在此基础上通过响应面试验对牛骨粉面条的配方进行优化。研究表明,各因素的主效应关系为:牛骨粉添加量>食用碱添加量>食盐添加量>醒面时间。响应面试验确定骨粉面条的最优工艺为牛骨粉添加量为5.11%,食盐添加量为1.08%,食用纯碱添加量为0.32%,醒发时间为30.86 min,由该配方经过实际调整后制作的牛骨粉面条的综合品质评分达到90.85分,据此配方制作出的面条具有良好的风味。用Mixolab混合实验仪研究不同牛骨粉添加量对面团流变特性的影响来优化骨粉面条的配方,结果表明最佳骨粉添加量在0~8%内。本研究为补钙营养强化面条的研制提供参考。

In this paper,flour and ultra-micro defatted bovine bone powder were used as raw materials to make noodle,sensory quality and cooking quality as indicators with different weights were designed for comprehensive evaluation of the bovine bone powder noodles quality.The effects of bone powder addition,salt addition ratio,edible soda addition ratio and dough awakening time on the comprehensive score of the bovine bone powder noodles were investigated.On this basis,the formula of bovine bone powder noodles was optimized by response surface test.The results showed that main effect relationship of various factors was as follows:bone powder addition>edible soda addition>salt addition>dough awakening time.The optimal formula of bovine bone powder noodles was as follows:bovine bone powder addition amount was 5.11%,salt addition amount was 1.08%,edible soda addition amount was 0.32%,and dough awakening time was 30.86 min.The comprehensive quality score of the bovine bone powder noodles made according to the formula above with practical adjustment reached 90.85 points,which had good flavor.The Mixolab mixing experiment instrument was used to study the effect of different bovine bone powder addition amounts on the rheological properties of dough,to optimize the formula of bovine bone powder noodles.The results showed that the optimal bovine bone powder addition was within 0%~8%.This study provides a reference for research on making calcium fortified noodles.