响应面分析法优化荞麦雪花片制备工艺

摘要

Temperature of the electric, time of drying and ratio of solid-liquid were selected as three single factors. Response surface methodology were used, on the basis of each single factor, the optimum processing conditions were analyzed by SAS software, which simulated the best processing method for drum -drying. Afterwards, the results which have been proved show that the best simulation process conditions were at the temperature of 150℃, roller speed of 3r/min, solid-liquid ratio of 1∶1.2. The buckwheat products prepared through the method content 0.4% flavones, which was equivalent to 4mg/g.%选取电饼铛温度、干燥时间、全粉与水调配的料液比为三个单因素试制荞麦雪花片。在单因素基础上进行响应面法试验，经SAS软件分析得出最佳黄酮保留量的产品荞麦雪花片制备工艺条件，模拟出滚筒干燥法最佳制备工艺并对其进行验证。结果表明温度为150℃，滚筒转速为3r/min，料液比1∶1.2为最佳模拟工艺条件。此法在此条件下制得的荞麦雪花片黄酮含量为0.4%，相当于黄酮含量为4mg/g。