基于Box-Behnken响应面法优化方便藜麦粥制备工艺

Process optimization of convenient quinoa porridge based on Box-Behnken response surface method

以复水率、复水时间和感官品质为指标,通过单因素试验优选方便藜麦粥的最佳浸泡温度、料水比和蒸煮时间;利用Box-Behnken响应面法优化其制备工艺,并采用加权法计算综合得分。结果表明,最佳制备工艺为浸泡温度41℃,料水比1∶9,蒸煮时间23 min。经验证试验,其综合得分为96.08,与理论预测值(96.43)的相对偏差为0.35%(<5.0%)。优化的方便藜麦粥制备工艺为其开发应用提供重要支撑。

The best soaking temperature,material water ratio,and cooking time of convenient quinoa porridge were optimized through a single factor test,considering rehydration rate,rehydration time,and sensory quality as indicators.Its preparation process was optimized using the Box-Behnken response surface methodology,and the comprehensive score was calculated using the weighted method.The results indicate that the optimal preparation process comprises a soaking temperature of 41℃,material water ratio of 1∶9,and cooking time of 23 min.After verification experiments,its comprehensive score is 96.08,and the relative deviation from the theoretical predicted value(96.43)is 0.35%(<5.0%).The optimized preparation process of convenient quinoa porridge offers crucial support for its advancement and application.