响应曲面法优化烤麸的生产工艺

摘要

以谷朊粉和淀粉为原料，经保温发酵后高温蒸制成烤麸。利用响应曲面法对烤麸生产工艺条件进行优化。研究谷朊粉含量、酵母添加量和发酵时间三因素对烤麸品质的影响。结果显示，烤麸生产的最佳工艺条件为谷朊粉含量为95.4%，酵母添加量为1.36%，发酵时间114 min，在此条件下，生产的烤麸感官得分为90.9分。%Wheat gluten supplemented with starch as raw material through the insulaton after fermentation and high-temperature steaming baked bran, the process for production of roast bran was optimized by response surface methodology based on one-factor-at-a-time experiments.Effects of wheat gluten content , yeast amount and fermentation time were researched with sensory score as indexes. The results showed that the optimum conditions for the production were that wheat gluten content 95.4%, yeast amount 1.36%, fermentation time 114 min.Under the above condition, the production of bran sensory score was 90.9.