响应面-主成分分析法优化面片蒸汽微波熟化工艺

本文以新疆天山特一粉及相关添加剂为原料，以剪切力（延展性、硬度、咀嚼性）、蒸煮特性（吸水指数、烹调损失率）、淀粉糊化度、感官评价为评价指标进行单因素实验及相关性分析，探究微波火力、蒸汽微波熟化时间、蒸汽量对面片品质的影响，在此基础上，结合响应面与主成分分析法优化面片的蒸汽微波熟化工艺。结果表明:微波火力为60%、蒸汽微波熟化时间为3 min、蒸汽量为12 L熟化面片，在此条件下，其延展性为98.155 g·s硬度为2204.46 g、咀嚼性为5200.52 g·s、吸水指数为142.516%、蒸煮损失率为2.79%、感官得分为91.8分、规范化综合得分为0.946，与预测的数值基本一致。本试验通过响应面-主成分分析法优化面片的蒸汽微波熟化工艺对实际生产具有指导意义。

Optimization of Steam Microwave Curing Process by Response Surface-Principal Component Analysis

In the experiment, used Xinjiang Tianshan Special Flour and related additives as raw materials with shear force (ductility, hardness, chewability) and cooking characteristics (water absorption index, cooking loss rate), starch gelatinization degree and sensory evaluation as evaluation indices. The effects on microwave firepower, steam microwave curing time and steam quantity on dough slice quality, on the basis, the steam microwave curing process was optimized by combining response surface and principal component analysis. The results show that: Under the conditions of 60% microwave power, 3 min steam microwave curing time and 12 L steam quantity, ductility was 98.155 g·s, hardness was 2204.46 g, chewability was 5200.52 g·s, water absorption index was 142.516%, cooking loss rate was 2.79%, sensory score was 91.8 and standardized score was 0.946, which were basically consistent with the predicted value. Through the experiment, steam microwave curing process was optimized by response surface analysis (RSM) and principal component analysis (PCA), which had guiding significance for practical production.