响应面法优化藜麦饺子皮制作工艺
Optimization of Quinoa Dumpling Skin Processing Technology by Response Surface Method
范晓峥 1张锦霞 1王雅梦 1刘筱媛 1龙妍婧 1孙卉2
作者信息
- 1. 桂林旅游学院,广西桂林 541000
- 2. 桂林旅游学院,广西桂林 541000;广西桂菜工业化加工与营养安全工程研究中心,广西桂林 541000
- 折叠
摘要
本文以青海白藜麦为研究对象,在单因素试验的基础上,采用响应面法优化藜麦饺子皮的工艺参数,探究藜麦添加量、水添加量、盐添加量和醒面时间对藜麦饺子皮感官品质的影响.结果表明,4 个因素对藜麦饺子皮感官品质的影响顺序为水添加量＞藜麦添加量＞醒面时间＞盐添加量.藜麦饺子皮的最佳工艺配方为藜麦粉添加量 24.0%,水添加量 56.0%,盐添加量为 1.0%,醒面时间 20.0 min,在此条件下制作的藜麦饺子皮色泽诱人,口感柔软,有藜麦香味,感官评分为88.5分,可以为藜麦制品的工业化生产和产品开发提供参考.
Abstract
This article takes Qinghai white quinoa as the research object,and based on single factor experiments,uses response surface methodology to optimize the process parameters of quinoa dumpling skin,exploring the effects of quinoa addition amount,water addition amount,salt addition amount,and waking time on the sensory quality of quinoa dumpling skin.The results showed that the order of the four factors affecting the sensory quality of quinoa dumpling skins was water addition＞quinoa addition＞waking time＞salt addition.The optimal process formula for quinoa dumpling skin is to add 24.0%quinoa powder,56.0%water,1.0%salt,and a wake-up time of 20.0 minutes.The quinoa dumpling skin made under these conditions has an attractive color,soft taste,and quinoa aroma,with a sensory score of 88.5 points.This study provides reference for the industrial production and product development of quinoa products.
关键词
藜麦/饺子皮/工艺研究/响应面法Key words
quinoa/dumpling skin/process research/response surface method引用本文复制引用
基金项目
桂林旅游学院大学生创新创业训练项目(DC0222046)
广西高等教育本科教学改革工程项目(2024JGA384)
桂林旅游学院专业核心课程建设项目(2023zyhx022)
桂林旅游学院专业核心课程建设项目(2023zyhx028)
桂林旅游学院应用型示范课程建设项目(2022ZCRH013)
出版年
2024
NETL
NSTL
万方数据