冷冻面条以其方便性和健康性受到消费者的喜爱,但冷冻面条的品质有待优化.本文选用瓜尔胶、硬脂酰乳酸钠(SSL)、木薯淀粉、葡萄糖氧化酶(GOD)、α-淀粉酶这5种原料来对冷冻面条进行品质改良.通过Design - Expert软件设计出Centarl Composite Design-响应面优化实验,将加入不同冷冻面条改良剂配方所制备出的冷冻面条样品进行感官评价和溶出率测定.通过响应面优化分析,预测瓜尔胶,SSL,木薯淀粉,GOD,α-淀粉酶的添加量分别为0.27866％,0.1％,4.999944％,0.003％,0.039775％时,面条品质最佳.验证试验得出最佳条件下面条溶出率为3.2,感官评分为91.2,与Design - Expert软件预测结果基本一致.按此配方制备出的冷冻面条,冻藏期可以达到半个月以上.%Frozen noodles is very popular for its convenience and healthy. Guar gum, SSL., cassava starch, glucose oxidase, a - amylase were selected to improve the quality of frozen noodles. The response surface optimization of experimental methods designed by the Design - Expert was used to test the sensory evaluation and dissolving rate of frozen noodles. The conclusion was: guar gum? SSL, cassava starch, glucose oxidase and a - amylase at 0. 27866% , 0. 1% , 4. 999944% , 0. 003% , 0. 039775% gave the best quality of the noodles. The result of the verification experiment showed that dissolved rate was 3% and sensory evaluation score was 91. 2 which was very closed to the response surface optimization expectation. The noodles made by this method kept quite well after storage at - 18℃ for 16 days.
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