紫薯全粉面加工工艺的优化

摘要

In order to optimize the processing conditions of purple sweet potato noodles,the experiment were performed according to Box-Behnken central composite experiment design.Four independent factors of processing conditions,such as starch content,the starch gelatinization temperature,the surface patch aging time,the freezing storage time were considered on the basis of single factor experiments.the results showed that the optimum processing conditions of purple sweet potato noodles were as follows:the ratio of sweet potato starch 32％,the starch gelatinization temperature 64 ℃,the surface patch aging time 4.5 hours,the noodles freezing storage time 16.5 hours.The comprehensive testing score was 92.0 and was in good consistent with the predicted model value of 89.6.%为了考察并优选紫薯全粉面的最佳加工工艺条件,在单因素试验基础上,选定淀粉添加量、淀粉糊化温度、面片老化时间和面条冻藏时间为影响因子,根据Box-Behnken中心组合原理设计4因素3水平试验,以紫薯全粉面感官评分为响应值进行响应曲面分析.得到紫薯全粉面加工的最佳工艺条件为:淀粉添加量为32％,淀粉糊化温度为64℃,面片老化时间为4.5h,面条冻藏时间为16.5 h,实测综合评分为92.0,与其预测值89.6基本符合.