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响应面法优化紫薯冷冻披萨面坯的工艺参数
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Optimization of process parameters of frozen pizza dough made of purple sweet potato by response surface methodology
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    摘要:

    以紫薯全粉和高筋小麦粉为主要原料,在单因素实验的基础上,根据Box-Benhnken法设计实验,考察紫薯全粉、高筋小麦粉、水、酵母4个因素及其交互作用对紫薯全粉冷冻披萨面坯感官评分的影响,以紫薯披萨面坯感官评分值为响应面值进行分析实验,得出最优配方,以达到改善成品感官特性的目的。结果表明,紫薯全粉披萨面坯的最佳工艺参数为:紫薯全粉21g、高筋小麦粉179g、酵母1.45g、水107g、盐3g、糖10g、奶粉9g、改良剂1g、鸡蛋12.5g、泡打粉1.25g、橄榄油12.5g。以最优配方为基础,进一步研究了不同储存条件下感官评分与质构指标的相关性。结果表明,硬度、弹性、胶黏性和咀嚼性能客观反映紫薯披萨面坯品质,且在-18 ℃冷冻冰箱中储存7天的紫薯披萨面坯能保持良好风味。

    Abstract:

    Purple sweet potato powder and high gluten flour were used as the main raw material, the effect of the 4 factors, purple sweet potato powder, high gluten flour, water and yeast, and their interaction, on the sensory evaluation score of purple sweet potato frozen pizza dough was investigated on the basis of the single factor test and according to Box-Benhnken to design the test. Taking sensory evaluation score of purple potato pizza dough as the response surface value, the optimum formula was achieved in order to improve the sensory characteristics of the products. The results showed that the optimum parameters of the pizza dough were purple sweet potato flour 21g, high gluten flour 179g, yeast 1.45g, water 107g, salt 3g, sugar 10g, milk powder 9g, modifier 1g, egg 12.5g, baking powder 1.25g, olive oil 12.5g. On the basis of optimal formula, the correlation between sensory evaluation and texture under different storage conditions was further studied. The results showed that the hardness, elasticity, gumminess and chewiness properties reflected the quality of purple sweet potato pizza dough, which remain good flavor after being stored in refrigerator at -18 ℃ for 7 days.

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柴 琦,李燮昕.响应面法优化紫薯冷冻披萨面坯的工艺参数[J].粮油食品科技,2018,26(1):13-20.

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  • 在线发布日期: 2018-01-25
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