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
郑守晶 1黄思梅 1岳文杰 1黄子建 2郑明锋3
作者信息
- 1. 福建农林大学金山学院,福建 福州 350002
- 2. 福建省农产品加工推广总站,福建 福州 350003
- 3. 福建农林大学食品科学学院,福建 福州 350002
- 折叠
摘要
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.
Abstract
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.
关键词
藜麦/方便粥/Box-Behnken响应面法/制备工艺Key words
quinoa/convenient porridge/Box-Behnken response surface method/preparation process引用本文复制引用
基金项目
福建省教育厅中青年教师教育科研项目(JAT201003)
福建省教育科学"十四五"规划2023年度课题(FJJKBK23-210)
出版年
2024
NETL
NSTL
万方数据