响应面法优化青稞焙烤工艺

以青稞为原料，通过单因素试验，研究了浸泡温度、浸泡时间、焙烤温度、焙烤时间对青稞糊化率的影响，并以青稞糊化率为响应值，采用响应面法对青稞焙烤工艺进行了优化。结果表明，青稞焙烤工艺的最佳条件为浸泡温度35 ℃，浸泡时间3.5 h，焙烤温度268 ℃，焙烤时间12 min。在此优化条件下，焙烤青稞糊化率最高可达93.18%。焙烤后的青稞具有独特的香味，可用为酿酒或其他加工食品的原料。

Optimization of baking process of highland barley by response surface methodology

Using highland barley as raw material, the effects of soaking temperature, soaking time, baking temperature and baking time on the gelatinization ratio of highland barley were studied by single-factor experiments. Using the gelatinization ratio of highland barley as response value, the baking process of highland barley was optimized by response surface methodology. The results showed that the optimal baking conditions were soaking temperature 35℃, time 3.5 h, baking temperature 268 ℃ and time 12 min. Under the optimized conditions, the gelatinization ratio of baked highland barley was up to 93.18%. The baked highland barley had unique flavor, which could be used for as raw materials for brewing or other processed food.