非发酵型速冻油条配方的响应面优化

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。

Optimization of Formula of Non-fermented Quick-frozen Deep-fried Dough Sticks by Response Surface Analysis

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.