马铃薯面条的配方优化
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摘要
为提高马铃薯的综合利用价值,以低筋面粉、马铃薯泥为主要原料,基于单因素和Box-Behnken试验设计,采用主成分分析法和响应面优化马铃薯面条配方。结果表明,马铃薯泥添加量为15%、食盐添加量3.6%、和面时间15 min时最优;在此条件下获得的马铃薯面条的综合得分值为0.774 5,与理论综合评分值0.781 7接近。由主成分分析得到的规范化综合评分为响应值建立的二次多项式回归模型效果显著,且拟合度较好(p<0.001,R~2=0.951 2)。试验表明,响应面结合主成分分析法优化主成分分析法对马铃薯面条的品质的综合优化具有较好的效果。
To improve the comprehensive utilization value of potato granules,wheat flour and potato were used as main raw materials. The single factor and Box-Behnken experimental design,response surface analysis(RSA)and principal component analysis(PCA)were used to optimize the formula of potato noodle in this paper. The results showed that the best comprehensive score for the process parameters was potato of 15 %,salt3.6 %,the time of face 15 min. The actual measured value was 0.774 5,which was consistent with the model predicted value 0.781 7. The regression coefficient of the two polynomial regression model established by principal component analysis was significant,and had better fit degree(p<0.001,R~2=0.951 2). In conclusion,the application of principal component analysis combined with response surface method was effective in the optimization of potato noodles.
To improve the comprehensive utilization value of potato granules,wheat flour and potato were used as main raw materials. The single factor and Box-Behnken experimental design,response surface analysis(RSA)and principal component analysis(PCA)were used to optimize the formula of potato noodle in this paper. The results showed that the best comprehensive score for the process parameters was potato of 15 %,salt3.6 %,the time of face 15 min. The actual measured value was 0.774 5,which was consistent with the model predicted value 0.781 7. The regression coefficient of the two polynomial regression model established by principal component analysis was significant,and had better fit degree(p<0.001,R~2=0.951 2). In conclusion,the application of principal component analysis combined with response surface method was effective in the optimization of potato noodles.
引文
[1]李梅,田世龙,程建新,等.应用鲜薯为原料的马铃薯面条加工研究[J].农业工程技术,农业工程技术,2015(23):23-27
[2]郭祥想,常悦,李雪琴,等.加工工艺对马铃薯全粉面条品质影响的研究[J].食品工业科技,2016,37(5):191-195,200
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[4]马栎,宋斌,李逸鹤,等.马铃薯面条加工工艺研究[J].现代面粉工业,2016,30(3):10-13
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[8]包鸿慧,周睿,刘泳麟,等.绿茶风味马铃薯全粉曲奇饼干的研制[J].农产品加工学刊(中),2013(5):23-25
[9]郭祥想,李雪琴,张佳佳.马铃薯全粉-小麦粉混合粉性质及其对面条品质的影响[J].河南工业大学学报:自然科学版,2015,36(6):21-25
[10]Zaidul I S M,Hiroaki Yamauchi,Kim Sun-Ju.RVA study of mixtures of wheat flour and potato starches with different phosphorus contents[J].Food Chemistry,2007,102(4):1105-1111
[11]Chen Z,Schols H A,Voragen A G J.The use of potato and sweet potato starches affects white salted noodle quality[J].Food Chemistry and Toxicology,2003,68(9):2630-2637
[12]白建民,刘长虹,马喆.和面条件对馒头品质的影响[J].食品工业科技,2010,35(7):117-118
[13]项雷文,林欣欣,陈文韬.响应面法在花生粕曲奇饼干研制中的应用[J].食品研究与开发,2014,35(8):41-45
[14]蒋旖旋,龚超,侯莉莉.响应面-主成分分析法研制莲房膳食纤维曲奇[J].食品研究与开发,2016,37(1):100-106
[15]李玉龙,杨烨,陆国权.基于均匀设计和主成分分析的甘薯薯片常压油炸工艺优化[J].核农学报,2017,31(1):118-124
[16]公艳.马铃薯挂面加工工艺及品质分析[D].绵阳:西南科技大学,2018:33-34
[2]郭祥想,常悦,李雪琴,等.加工工艺对马铃薯全粉面条品质影响的研究[J].食品工业科技,2016,37(5):191-195,200
[3]孙平,周清贞,杨明明,等.马铃薯全粉酥性饼干的研制[J].食品科技,2010(9):201-204
[4]马栎,宋斌,李逸鹤,等.马铃薯面条加工工艺研究[J].现代面粉工业,2016,30(3):10-13
[5]吴佩.探秘马铃薯的主粮之路[N].农民日报,2015-01-21(005)
[6]吴佩.把更多马铃薯主食端上餐桌[N].农民日报,2016-12-13(001)
[7]王蔚新,陆兴森,占剑峰.马铃薯荞麦面条的研制[J].黄冈师范学院学报,2016,36(3):38-41,46
[8]包鸿慧,周睿,刘泳麟,等.绿茶风味马铃薯全粉曲奇饼干的研制[J].农产品加工学刊(中),2013(5):23-25
[9]郭祥想,李雪琴,张佳佳.马铃薯全粉-小麦粉混合粉性质及其对面条品质的影响[J].河南工业大学学报:自然科学版,2015,36(6):21-25
[10]Zaidul I S M,Hiroaki Yamauchi,Kim Sun-Ju.RVA study of mixtures of wheat flour and potato starches with different phosphorus contents[J].Food Chemistry,2007,102(4):1105-1111
[11]Chen Z,Schols H A,Voragen A G J.The use of potato and sweet potato starches affects white salted noodle quality[J].Food Chemistry and Toxicology,2003,68(9):2630-2637
[12]白建民,刘长虹,马喆.和面条件对馒头品质的影响[J].食品工业科技,2010,35(7):117-118
[13]项雷文,林欣欣,陈文韬.响应面法在花生粕曲奇饼干研制中的应用[J].食品研究与开发,2014,35(8):41-45
[14]蒋旖旋,龚超,侯莉莉.响应面-主成分分析法研制莲房膳食纤维曲奇[J].食品研究与开发,2016,37(1):100-106
[15]李玉龙,杨烨,陆国权.基于均匀设计和主成分分析的甘薯薯片常压油炸工艺优化[J].核农学报,2017,31(1):118-124
[16]公艳.马铃薯挂面加工工艺及品质分析[D].绵阳:西南科技大学,2018:33-34