非发酵型速冻油条配方的响应面优化
|
摘要
为探讨非发酵型速冻油条的最优配方,在单因素实验的基础上,采用Box-Behnken试验设计和响应曲面法对影响非发酵型速冻油条食用品质的三个主要因素无铝膨松剂、小苏打、食盐等添加量进行了优化,建立并分析了各因素与速冻油条的比容、含油量和感官评分关系的数学模型。结果表明,非发酵型速冻油条的最佳配方为:膨松剂添加量2.40%,小苏打添加量0.99%,食盐添加量1.23%,糖添加量0.8%,加水量150 mL(以面粉计);在上述条件下制得的速冻油条比容为(3.79±0.15) mL/g,含油量为8.32%±0.55%,感官评分为93.0±1.8,与模型预测值接近。在此条件下,另测得速冻油条与常规油条(采用优化后的配方,未经速冻和冻藏处理)食用品质除质构参数的硬度和内聚性有显著差异外,其他指标差异均不显著(p>0.05)。试验结果可为速冻油条的工业化生产提供一定的科学依据。
In order to explore the optimum formula for non-fermented quick-frozen deep-fried dough sticks(NFQFDFDS),the effects of bulking agent without aluminum addition,baking soda addition,and salt addition on edible quality of NFQFDFDS were optimized with response surface methodology on the basis of single factor experiment. The mathematical models were established and analyzed to describe the relationships between the studied factors and the response of the oil content,sensory score and specific volume of NFQFDFDS. The results indicated that,the optimum formula of NFQFDFDS were obtained as follows:the amount of bulking agent 2.40%,the amount of baking soda 0.99%,the amount of salt 1.23%,sugar addition 0.8%,water addition 150 mL(based on flour). Under the above conditions,the NFQFDFDS was made with the specific volume of(3.79±0.15) mL/g,the oil content was 8.32%±0.55% and the sensory evaluation was 93.0±1.8. It was close to the predicted value of the model. In addition,under the optimum formula,the edible quality of NFQFDFDS and conventional dough sticks(without quick-frozen and frozen storage)was not significantly different except for the hardness and cohesion of texture parameters(p>0.05). These results could provide some technical reference for the industrial production of NFQFDFDS.
In order to explore the optimum formula for non-fermented quick-frozen deep-fried dough sticks(NFQFDFDS),the effects of bulking agent without aluminum addition,baking soda addition,and salt addition on edible quality of NFQFDFDS were optimized with response surface methodology on the basis of single factor experiment. The mathematical models were established and analyzed to describe the relationships between the studied factors and the response of the oil content,sensory score and specific volume of NFQFDFDS. The results indicated that,the optimum formula of NFQFDFDS were obtained as follows:the amount of bulking agent 2.40%,the amount of baking soda 0.99%,the amount of salt 1.23%,sugar addition 0.8%,water addition 150 mL(based on flour). Under the above conditions,the NFQFDFDS was made with the specific volume of(3.79±0.15) mL/g,the oil content was 8.32%±0.55% and the sensory evaluation was 93.0±1.8. It was close to the predicted value of the model. In addition,under the optimum formula,the edible quality of NFQFDFDS and conventional dough sticks(without quick-frozen and frozen storage)was not significantly different except for the hardness and cohesion of texture parameters(p>0.05). These results could provide some technical reference for the industrial production of NFQFDFDS.
引文
[1]Xiao Z,Lai K,Du R,et al. Fat and moisture content in Chinese fried bread sticks:Assessment and rapid near-infrared spectroscopic method development[J]. Journal of Spectroscopy,2013,1:1345-1353.
[2]Zhang Y,Zhang Y. Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea[J]. Asia Pacific Journal of Clinical Nutrition,2017,16(1):131-136.
[3]李玲,王立,钱海峰,等. 油条研究现状及发展趋势[J]. 食品工业科技,2014,35(23):366-371.
[4]杨明,刘晓辉,黄剑波,等. 无铝优质油条配方研究[J]. 农产品加工:学刊,2013,3:75-76.
[5]杨清华,位凤鲁,杨子忠. 快速复配油条膨松剂及快速油条工艺的开发与应用[J]. 粮食与食品工业,2012,19(1):21-23.
[6]康志敏,张康逸,高玲玲,等. 冻融过程对速冻油条水分分布与品质相关性的研究[J]. 现代食品科技,2018,34(2):1-8.
[7]王聆澜. 大油条PK小油条,千味央厨、三全快厨发力油条创新[OL]. http://www.ld001.com/show_10_1195.html
[8]张康逸,康志敏,温青玉,等. 预冷冷冻过程对速冻加工品质的影响[J]. 食品科学,2017,38(19):122-129.
[8]欧阳虎. 预制调理油条的硏制[D]. 长沙:湖南农业大学,2016.
[9]杨念. 发酵型速冻油条的制作及冻藏过程中品质变化与改良的研究[D]. 郑州:河南农业大学,2012.
[11]田益玲,穆立敏,李丽冰. 面粉的粉质特性对油条品质的影响及油条质构评价指标[J].粮食加工,2015,40(6):16-18,26.
[12]康志敏,郭祯祥,孙冰华,等. 运用模糊数学方法建立油条感官评价体系[J]. 农产品加工,2012(3):70-78.
[13]穆立敏. 杂粮油条冷冻面团的开发[D]. 保定:河北农业大学,2015.
[14]张剑,高继伟,杨俊俊. 冷冻面团制作油条的工艺条件研究[J]. 河南工业大学学报:自然科学版,2014,35(3):63-67.
[15]李玲,王立,钱海峰,等. 全麦粉对油条面团和油条质量的影响[J]. 现代食品科技,2016,32(1):242-249.
[16]马先红,张洁,陈翔宇,等. 油条铝含量分析及无铝膨松剂的研究进展[J]. 农业与技术,2015,35(5):184-186.
[17]胡晓川,张萌. 无铝明矾代用品制作油条的工艺[J]. 食品研究与开发,2014,35(10):64-66.
[18]Bao Z,Chen Y Z,Wei X F,et al. Optimization of conditions for collagen extraction from the swim bladders of grass carp(Ctenopharyngodon idella)by response surface methodology[J]. International Journal of Food Engineering,2010,6(3):61-64.
[19]Li Y,Cui F,Liu Z,et al. Improvement of xylanase production by Penicillium oxalicum ZH-30 using response surface methodology[J]. Enzyme & Microbial Technology,2007,40(5):1381-1388.
[20]梁晓娟,陈静,张文哲,等. 响应面法优化百合果冻配方[J]. 食品工业科技,2018,39(1):221-226,234.
[21]原秀玲,王玉华,蔡丹,等. 响应面法优化干法糖基化改性乳清蛋白成膜性[J]. 中国食品学报,2016,16(7):105-112.[21]Acosta O,Viquez F,Cubero E. Optimization of low calorie mixed fruit jelly by response surface methodology[J]. Food Quality and Preference,2008,19(1):79-85.
[23]谢桂勉,杨培新,郑锐东,等. 响应曲面法优化淮山紫薯复合风味果冻工艺[J]. 食品工业科技,2016,37(16):285-289.
[24]刘欣鑫,韩冠英,郭斌,等. 响应面分析法优化碱蓬多糖的脱色工艺[J]. 食品工业科技,2018,39(4):131-136.
[25]Moreira M M,Barroso M F,Boeykens A,et al.Valorization of apple tree residues by polyphenols extraction:Comparison between conventional and microwave-assisted extraction[J]. Industrial Crops & Products,2017,104:212-220.
[26]邴鑫,尚红梅,娄玉杰. 响应面优化串叶松香草总黄酮的提取工艺及其抗氧化活性研究[J]. 食品工业科技,2018,39(4):137-142,149.
[2]Zhang Y,Zhang Y. Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea[J]. Asia Pacific Journal of Clinical Nutrition,2017,16(1):131-136.
[3]李玲,王立,钱海峰,等. 油条研究现状及发展趋势[J]. 食品工业科技,2014,35(23):366-371.
[4]杨明,刘晓辉,黄剑波,等. 无铝优质油条配方研究[J]. 农产品加工:学刊,2013,3:75-76.
[5]杨清华,位凤鲁,杨子忠. 快速复配油条膨松剂及快速油条工艺的开发与应用[J]. 粮食与食品工业,2012,19(1):21-23.
[6]康志敏,张康逸,高玲玲,等. 冻融过程对速冻油条水分分布与品质相关性的研究[J]. 现代食品科技,2018,34(2):1-8.
[7]王聆澜. 大油条PK小油条,千味央厨、三全快厨发力油条创新[OL]. http://www.ld001.com/show_10_1195.html
[8]张康逸,康志敏,温青玉,等. 预冷冷冻过程对速冻加工品质的影响[J]. 食品科学,2017,38(19):122-129.
[8]欧阳虎. 预制调理油条的硏制[D]. 长沙:湖南农业大学,2016.
[9]杨念. 发酵型速冻油条的制作及冻藏过程中品质变化与改良的研究[D]. 郑州:河南农业大学,2012.
[11]田益玲,穆立敏,李丽冰. 面粉的粉质特性对油条品质的影响及油条质构评价指标[J].粮食加工,2015,40(6):16-18,26.
[12]康志敏,郭祯祥,孙冰华,等. 运用模糊数学方法建立油条感官评价体系[J]. 农产品加工,2012(3):70-78.
[13]穆立敏. 杂粮油条冷冻面团的开发[D]. 保定:河北农业大学,2015.
[14]张剑,高继伟,杨俊俊. 冷冻面团制作油条的工艺条件研究[J]. 河南工业大学学报:自然科学版,2014,35(3):63-67.
[15]李玲,王立,钱海峰,等. 全麦粉对油条面团和油条质量的影响[J]. 现代食品科技,2016,32(1):242-249.
[16]马先红,张洁,陈翔宇,等. 油条铝含量分析及无铝膨松剂的研究进展[J]. 农业与技术,2015,35(5):184-186.
[17]胡晓川,张萌. 无铝明矾代用品制作油条的工艺[J]. 食品研究与开发,2014,35(10):64-66.
[18]Bao Z,Chen Y Z,Wei X F,et al. Optimization of conditions for collagen extraction from the swim bladders of grass carp(Ctenopharyngodon idella)by response surface methodology[J]. International Journal of Food Engineering,2010,6(3):61-64.
[19]Li Y,Cui F,Liu Z,et al. Improvement of xylanase production by Penicillium oxalicum ZH-30 using response surface methodology[J]. Enzyme & Microbial Technology,2007,40(5):1381-1388.
[20]梁晓娟,陈静,张文哲,等. 响应面法优化百合果冻配方[J]. 食品工业科技,2018,39(1):221-226,234.
[21]原秀玲,王玉华,蔡丹,等. 响应面法优化干法糖基化改性乳清蛋白成膜性[J]. 中国食品学报,2016,16(7):105-112.[21]Acosta O,Viquez F,Cubero E. Optimization of low calorie mixed fruit jelly by response surface methodology[J]. Food Quality and Preference,2008,19(1):79-85.
[23]谢桂勉,杨培新,郑锐东,等. 响应曲面法优化淮山紫薯复合风味果冻工艺[J]. 食品工业科技,2016,37(16):285-289.
[24]刘欣鑫,韩冠英,郭斌,等. 响应面分析法优化碱蓬多糖的脱色工艺[J]. 食品工业科技,2018,39(4):131-136.
[25]Moreira M M,Barroso M F,Boeykens A,et al.Valorization of apple tree residues by polyphenols extraction:Comparison between conventional and microwave-assisted extraction[J]. Industrial Crops & Products,2017,104:212-220.
[26]邴鑫,尚红梅,娄玉杰. 响应面优化串叶松香草总黄酮的提取工艺及其抗氧化活性研究[J]. 食品工业科技,2018,39(4):137-142,149.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |