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发酵空心挂面的配方优化

王婷 刘翀 郑学玲

王婷,刘翀,郑学玲. 发酵空心挂面的配方优化[J]. 食品工业科技,2022,43(12):231−239. doi:  10.13386/j.issn1002-0306.2021090261
引用本文: 王婷,刘翀,郑学玲. 发酵空心挂面的配方优化[J]. 食品工业科技,2022,43(12):231−239. doi:  10.13386/j.issn1002-0306.2021090261
WANG Ting, LIU Chong, ZHENG Xueling. Formula Optimization of Fermented Hollow Noodles[J]. Science and Technology of Food Industry, 2022, 43(12): 231−239. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021090261
Citation: WANG Ting, LIU Chong, ZHENG Xueling. Formula Optimization of Fermented Hollow Noodles[J]. Science and Technology of Food Industry, 2022, 43(12): 231−239. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021090261

发酵空心挂面的配方优化

doi: 10.13386/j.issn1002-0306.2021090261
基金项目: 国家小麦产业技术体系产后加工和利用专项资金项目(CARS-03);河南工业大学自科创新基金一般项目(2020ZKCJ12):复杂谷物食品基质中淀粉结构-功能关系及其定向调控研究;河南省科技攻关项目(212102110079):活性酵母发酵空心挂面品质提升技术研究
详细信息
    作者简介:

    王婷(1993−),女,硕士研究生,研究方向:淀粉加工理论与技术,E-mail:15738844638@163.com

    通讯作者:

    刘翀(1978−),男,博士,副教授,研究方向:淀粉加工理论与技术,E-mail:liuachong@126.com

    郑学玲(1972−),女,博士,教授,研究方向:淀粉加工理论与技术,E-mail:xlzhenghaut@126.com

  • 中图分类号: TS213.2

Formula Optimization of Fermented Hollow Noodles

  • 摘要: 机械制作的发酵空心挂面是近年来市场出现的营养风味型挂面新产品,但目前关于配方对机械制作发酵空心挂面品质的影响尚不明确。本文利用直接发酵法制作发酵空心挂面,通过单因素实验考察了酵母、食盐和水在面粉中不同的添加量对发酵空心挂面蒸煮特性、质构特性和感官品质的影响,在此基础上利用响应面Box-Behnken试验对发酵空心挂面的配方进行了优化。结果表明:发酵空心挂面的最佳配方为:以面粉质量计,酵母添加量0.83%、食盐添加量0.64%、水添加量33.67%,该优化条件下制得的发酵空心挂面综合评定值为0.909,与模型预测值综合评价值0.932基本一致,表明其风味较好、口感爽滑、蒸煮和质地品质俱佳;食盐添加量和加水量对发酵空心挂面的咀嚼性有极显著性影响(P<0.01),酵母添加量和加水量对感官总分有显著性影响(P<0.05),食盐添加量对蒸煮损失有极显著影响(P<0.01)。本研究可为机械制作的发酵空心挂面的生产提供理论和技术指导。
  • 图  1  酵母添加量对发酵空心挂面蒸煮特性的影响

    Figure  1.  Effects of yeast addition on cooking properties of fermented hollow noodles

    注:不同小写字母表示不同添加量之间差异显著(P<0.05),相同字母表示差异不显著(P>0.05);图2~图4同。

    图  2  食盐添加量对发酵空心挂面蒸煮特性的影响

    Figure  2.  Effects of salt addition on cooking properties of fermented hollow noodles

    图  3  加水量对发酵空心挂面蒸煮特性的影响

    Figure  3.  Effects of water addition on cooking properties of fermented hollow noodles

    图  4  不同配方对发酵空心挂面感官得分和综合评定值的影响

    Figure  4.  Effect of different formula on sensory score and evaluating value of fermented hollow noodles

    图  5  各因素交互作用对发酵空心挂面综合评定值影响的响应面图

    Figure  5.  Response surface diagram of the interaction of various factors on the evaluating value of fermented hollow noodles

    表  1  Box-Behnken Design试验设计

    Table  1.   Design and experimental of Box-Behnken

    因素(%)水平
    −101
    酵母添加量(X10.81.01.2
    食盐添加量(X20.51.01.5
    加水量(X3323436
    下载: 导出CSV

    表  2  发酵空心挂面感官评价标准

    Table  2.   Sensory evaluation criteria of fermented dried noodles

    项目满分(分)评分标准得分(分)
    色泽10面条颜色乳白、奶黄色,光亮8~10
    面条颜色正常,亮度一般5~7
    颜色发暗、发灰,亮度差1~4
    表观状态10表面结构均匀、光滑8~10
    表面结构均匀但有破损,较光滑5~7
    表面粗糙、变形严重,不光滑1~4
    软硬度20咬断力用力适中17~20
    稍偏硬或偏(适口性)软12~16
    太硬或太软1~11
    粘弹性30不粘牙、有咬劲、富有弹性27~30
    微粘牙,弹性略低18~26
    不爽口、粘牙、咬劲差1~17
    爽滑性20口感爽滑17~20
    较爽滑12~16
    爽滑性差1~11
    食味10具有发酵清香味,无异味8~10
    基本无异味5~7
    有异味1~4
    下载: 导出CSV

    表  3  酵母添加量对发酵空心挂面质构特性的影响

    Table  3.   Effect of different addition of yeast on textural properties of fermented hollow noodles

    添加量(%)硬度(g)粘附性(g. sec)咀嚼性拉断力(g)拉断距离(mm)
    0.03936.80±105.90b174.55±23.62a3123.90±123.71ab44.14±5.79b30.14±3.29c
    0.44633.37±296.05a109.53±12.89b3418.30±177.76a50.10±2.96a42.64±5.31a
    0.64586.74±244.91a105.73±31.06b3343.51±218.73ab49.97±2.16a42.77±4.13a
    0.84299.42±149.07ab102.54±21.04b3052.82±257.17ab46.48±2.44ab36.78±4.08b
    1.04236.86±277.96ab123.90±22.11b3010.00±332.67ab48.20±2.77ab40.12±2.28ab
    1.24237.11±274.92ab82.04±24.91b2950.67±207.79b44.73±2.13ab30.82±2.29c
    注:同类型同列相同字母表示差异不显著(P>0.05),同类型同列不同字母表示差异显著(P<0.05);表4~表5同。
    下载: 导出CSV

    表  4  食盐添加量对发酵空心挂面质构特性的影响

    Table  4.   Effect of different addition of salt on textural properties of fermented hollow noodles

    添加量(%)硬度(g)粘附性(g. sec)咀嚼性拉断力(g)拉断距离(mm)
    0.04384.07±159.50b107.75±36.73b3188.66±122.24b48.08±3.43b37.34±2.46ab
    0.54299.42±149.07b102.54±21.04b3052.82±257.17b46.48±2.44b36.78±4.08ab
    1.04509.80±209.15ab241.76±16.76a3173.74±292.66b48.37±5.07b37.56±3.54ab
    1.54422.04±334.72b115.33±17.56b3305.84±186.21ab48.31±3.95b36.17±1.70b
    2.04849.10±177.17a222.93±5.81a3632.36±120.69a55.44±5.81a43.32±7.07a
    下载: 导出CSV

    表  5  加水量对发酵空心挂面质构特性的影响

    Table  5.   Effect of different addition of water on textural properties of fermented hollow noodles

    添加量(%)硬度(g)粘附性(g. sec)咀嚼性拉断力(g)拉断距离(mm)
    285212.20±324.79a124.33±19.91a3708.89±134.11a57.67±1.26a36.45±2.22a
    304993.22±103.21ab95.18±16.54ab3513.84±221.78a54.27±2.72ab30.58±2.84b
    324299.42±149.07c102.54±21.04ab3052.82±257.17b46.48±2.44c36.78±4.08a
    344762.81±217.42b68.10±14.31b3034.96±130.45b53.36±2.94b39.34±3.73a
    363663.07±134.71d86.87±8.55b2584.00±100.34c46.66±3.39c38.38±2.96a
    下载: 导出CSV

    表  6  响应面法设计与试验结果

    Table  6.   Design and experimental results of RSM

    组别变量(因素) 响应值
    X1X2X3Y1'Y2'Y3'Y预测值Y实际值
    101−1 3534.475.7876.000.370.366
    20003340.895.679.670.770.710
    30−1−13283.084.9979.000.710.717
    40−112748.614.9774.910.180.168
    5−0013257.564.7376.170.470.466
    61−103242.735.1677.830.570.565
    710−13320.004.8276.500.500.502
    8−1103459.055.4178.830.680.684
    90003415.095.4879.670.750.746
    101013111.644.7577.130.490.522
    110003242.735.4280.330.780.778
    120113256.785.7177.500.460.456
    13−1−103034.964.4180.910.930.930
    140003232.115.5180.830.770.812
    151103218.525.4679.330.670.566
    160003473.635.4980.130.770.806
    17−10−13539.504.8679.170.820.818
    下载: 导出CSV

    表  7  模型回归系数显著性检验和方差分析

    Table  7.   Significance test and results for regression coefficients of the model

    变异来源平方和自由度均方FP显著性
    模型0.6090.06639.85< 0.0001***
    A-酵母量0.05210.05231.070.0008**
    B-加盐量0.005810.00583.510.1033
    C-加水量0.07810.07746.070.0003***
    AB0.0310.00318.100.0038**
    AC0.03510.03520.800.0026**
    BC0.110.159.840.0001***
    A20.008410.00845.020.06
    B20.04510.04527.220.0012*
    C20.2410.24143.31< 0.0001***
    残差0.01270.0017
    失拟项0.004330.00140.790.5577
    纯误差0.007340.0018
    总和0.6116
    R298.04%
    R2Adj95.62%
    注:*表示差异显著(P<0.05),**表示差异非常显著(P<0.01),***表示差异极显著(P<0.001)。
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-09-23
  • 网络出版日期:  2022-05-16
  • 刊出日期:  2022-06-08

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    《食品工业科技》青年编委专栏征稿 | 杂粮与主粮复配的营养学基础