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响应面法优化玉米沙琪玛加工工艺

Study on the Caramel Treats Preparation Process with Corn Flour by Response Surface Methodology

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以玉米粉、高筋粉、鸡蛋等为主要原料生产玉米沙琪玛,通过单因素试验和响应面试验,确定混合粉比例、鸡蛋添加量、泡打粉添加量、醒发时间的最佳参数.并通过二次旋转回归设计实验确定最佳工艺参数.实验结果表明,玉米沙琪玛的最佳生产工艺条件为玉米粉∶高筋粉(质量比)为1∶2,鸡蛋添加量50％,泡打粉添加量1％,第一次及第二次醒发时间均为2h.并通过验证试验,此条件下制作的玉米沙琪玛综合得分最高,与预测值接近,说明此模型的可行性.本研究为玉米休闲食品的开发提供了参考与理论依据.
The processing technology of maize caramel treats made of corn flour,high gluten flour,and eggs was studied.The proportion of flour blends,eggs,baking powder additive amount and fermentation period were determined through single factor and response surface methodology.Results indicated that the optimal conditions were as follows:the proportion 1 ∶ 2 in corn flour and high gluten flour,eggs additive amount 50 ％,baking powder additive amount 1％,fermentation period 2 h+2 h.And through the sensory evaluation were optimized by quadratic regression rotation design experiment.That close to the predicted value,indicating the feasibility of the model.This study provides reference and theoretical basis for the development of corn snack food.

maizecaramel treatsresponse surface methodologyorthogonal experiment

王小鹤、于淼、鲁明、迟吉捷、张良晨、付欣

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辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

玉米 沙琪玛 响应面 加工工艺

2016

10.3969/j.issn.1005-6521.2016.11.018

食品研究与开发
天津市食品研究所,天津市食品工业生产力促进中心

食品研究与开发

CSTPCD北大核心
影响因子：0.561
ISSN：1005-6521
年,卷(期)：2016.37(11)
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