粮油食品科技

中国科技核心期刊

响应面法优化酵母冷冻面团馒头生产工艺
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Optimization of producing process of frozen steamed bread dough by response surface method
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    摘要:

    为了确定酵母冷冻面团馒头的最佳生产工艺,选取酵母添加量、加水量、发酵温度、发酵时间进行试验。在单因素的基础上,进行Box-Behnken中心组合研究,建立了对酵母冷冻面团馒头感官总分影响的数学模型,确定了酵母冷冻面团馒头的最佳生产工艺。结果表明,各因素对酵母冷冻面团馒头感官总分的影响顺序为:发酵温度>酵母添加量>发酵时间>加水量。最佳工艺条件为:酵母添加量1.2 g、加水量51.2 mL、发酵温度35.7 ℃、发酵时间43.7 min,在此条件下预期的酵母冷冻面团馒头感官总分是76.8分,实际感官评价得分为76分。

    Abstract:

    In order to establish the best producing process of frozen dough for steamed bread, four factors including the amount of yeast, the amount of water, the fermentation temperature, the fermentation time were tested. The Box-Behnken central composite experiment was done on the basis of single factor experiment. The mathematical model and the optimum producing process of frozen steamed bread dough were established. The results indicated that the inference degree of the four factors on the sensory properties of the steamed bread were as follows: the fermentation temperature>the amount of yeast>the fermentation time>the amount of water. The optimum parameters were: the amount of yeast was 1.2 g, the amount of water 51.2 mL, the fermentation temperature 35.7 ℃, the fermentation time 43.7 min. The sensory score of frozen steamed bread dough was expected to 76.8, the actual score was 76.

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杜浩冉,郑学玲,韩小贤,李利民,刘翀,卞科.响应面法优化酵母冷冻面团馒头生产工艺[J].粮油食品科技,2014,22(6):11-16.

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  • 在线发布日期: 2014-12-29
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