作　　者： (韩冰）; (朱宗涛）; (孟祥晨）; (张鲁冀）; (管靖玮）;

机构地区： 东北农业大学食品学院,黑龙江哈尔滨150030

出　　处： 《食品研究与开发》 2017年第17期109-114,共6页

摘　　要： 通过响应面试验设计对酸面团馒头加工工艺进行优化。通过单因素试验、Plackett-Burman试验和最陡爬坡试验筛选出发酵时间、发酵温度、加面碱量为显著影响因素以及最佳响应区域,采用Box-Behnken设计进行响应面试验,以酸面团馒头感官评分为响应值得到最佳工艺参数。各因素对酸面团馒头感官评分的影响顺序为:发酵温度>发酵时间>加面碱量,最佳工艺条件为:发酵时间4.25 h,发酵温度30℃,加面碱量1.0%。响应面法可以较好地对酸面团馒头加工工艺进行优化。 The processing of sourdough steamed bread was optimized by response surface design. Through the mono-factorial test,Plackett-Burman test and steepest ascent test,the significant influencing factors including the fermentation time and temperature,the concentration of sodium carbonate decahydrate and the optimal response region were selected. Response surface experiment was conducted using Box-Behnken design,with the sensory score of the sourdough steamed bread as response value,the optimal process parameters were obtained.The order of the factors effecting on the sensory score of the sourdough steamed bread was： fermentation temperature fermentation time the concentration of sodium carbonate decahydrate,the optimal process condition was： fermentation time 4.25 h,fermentation temperature 30 ℃,the concentration of sodium carbonate decahydrate 1.0 %. Response surface methodology could optimize the processing of sourdough steamed bread relatively better.

关 键 词： 酸面团 馒头 感官评分 响应面法