食品与发酵工业 >

2024 , Vol. 50 >Issue 5: 259 - 266

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034210

研究报告

响应曲面设计结合熵权法优化石磨全麦挂面配方

  • 蔡梦迪 ,
  • 李玉辉 ,
  • 沈春霞 ,
  • 熊双丽 ,
  • 李凤 ,
  • 张从容 ,
  • 熊得全 ,
  • 唐丹
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  • 1(西南科技大学 生命科学与工程学院,四川 绵阳,621010)
    2(四川旅游学院 食品学院,四川 成都,610100)
    3(四川省冯老汉科技有限公司,四川 绵阳,621000)
    4(成都市武侯实验中学,四川 成都,610043)
第一作者：硕士研究生(熊双丽教授为通信作者,E-mail:xiongshuangli9@163.com)

收稿日期: 2022-11-04

  修回日期: 2023-01-02

  网络出版日期: 2024-04-09

基金资助

四川旅游学院科研团队项目(21SCTUTY03,20SCTUTY03)

收起

Recipe optimization of stone-milled whole wheat noodles by response surface design and entropy weight method

  • CAI Mengdi ,
  • LI Yuhui ,
  • SHEN Chunxia ,
  • XIONG Shuangli ,
  • LI Feng ,
  • ZHANG Congrong ,
  • XIONG Dequan ,
  • TANG Dan
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  • 1(School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China)
    2(College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China)
    3(Sichuan Fenglaohan Technology Co.Ltd., Mianyang 621000, China)
    4(Chengdu Wuhou Experimental Middle School, Chengdu 610043, China)

Received date: 2022-11-04

  Revised date: 2023-01-02

  Online published: 2024-04-09

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摘要

为改善石磨全麦挂面品质,以石磨全麦粉为主要原料,选择全麦粉粒度、食盐添加量、熟化时间、加水量为单因素,挂面蒸煮特性、质构特性及感官评分为考察指标,筛选出各因素的最佳水平。在单因素试验基础上,以挂面烹调损失率和感官评分为评判指标,根据Box-Behnken原理设计四因素三水平试验,以熵权法计算的综合评分作为响应值,优化石磨全麦挂面配方。结果表明,影响石磨全麦挂面综合评分的因素主次顺序为全麦粉粒度>熟化时间>食盐添加量>加水量,石磨全麦挂面最优配方:全麦粉粒度120目,食盐添加量0.85%(质量分数),熟化时间15 min,加水量37.32%(质量分数)。最佳配方下制备的挂面烹调损失率为(6.31±0.11)%,感官评分为(92.33±2.52)分,膳食纤维含量为(10.40±0.22)%,血糖生成指数为(69.37±0.52)。

关键词： 石磨; 全麦挂面; 配方优化; 响应面; 熵权法

本文引用格式

蔡梦迪 , 李玉辉 , 沈春霞 , 熊双丽 , 李凤 , 张从容 , 熊得全 , 唐丹 . 响应曲面设计结合熵权法优化石磨全麦挂面配方[J]. 食品与发酵工业, 2024 , 50(5) : 259 -266 . DOI: 10.13995/j.cnki.11-1802/ts.034210

Abstract

To improve the quality of stone-milled whole wheat noodles, stone-milled whole wheat flour was used as the main raw material, whole wheat flour particle size, salt addition amount, curing time, and water addition amount were selected as single factors, and the cooking properties, texture properties, and sensory score of noodles were investigated, and the optimal levels of each factor were screened.On the basis of a single-factor test, the cooking loss rate and the sensory score of noodles were used as judgment indicators to optimize the recipe of stone-milled whole wheat noodles by designing a four-factor and three-level test according to the Box-Behnken principle, with the comprehensive score calculated by the entropy weight method as the response value.Results showed that the effect order of the factors on the comprehensive score of stone-milled whole wheat noodles was whole wheat flour particle size>curing time>salt addition amount>water addition amount, and the optimal recipe of noodles was that whole wheat flour particle size was 120 mesh, salt addition amount was 0.85%, curing time was 15 min, and water addition amount was 37.32%.Under the optimal recipe, the cooking loss rate of noodles was (6.31±0.11)%, the sensory score was (92.33±2.52), the dietary fiber content was (10.40±0.22)%, and the glycemic index was (69.37±0.52).

Key words： stone milling; whole wheat noodles; recipe optimization; response surface; entropy weight method

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