Plackett-Burman设计联用Box-Behnken响应面法优化鲜湿米粉延缓老化的研究

为研究鲜湿米粉保质期内产品品质的稳定性,以鲜湿米粉为研究对象,采用Plackett-Burman实验设计筛选出延缓老化的关键因子(交联变性淀粉、复配改良剂、麦芽糖淀粉酶),进一步结合Box-Behnken响应面法优化鲜湿米粉延缓老化复配比例,当交联变性淀粉、改性大豆磷脂、麦芽糖淀粉酶添加量分别为1.63％、2.41％、...

Plackett Burman design combined with box Behnken response surface methodology to optimize the anti-aging effect of fresh and wet rice flour

In order to study the quality stability of fresh wet rice flour during its shelf life, Plackett Burman design was used to screen out the key factors (cross-linked modified starch, compound modifier, maltose amylase) for delaying aging. Box Behnken response surface methodology was used to optimize the proportion of fresh wet rice flour for delaying aging When the addition of lecithin and maltose amylase were 1.63%, 2.41% and 0.02%, respectively, the predicted hardness value of fresh wet rice flour was 125 GF, and the experimental value was 120 GF, indicating that the model was accurate and reliable. The shelf life was 4 months, and the hardness of fresh wet rice flour was still acceptable. The anti-aging scheme of fresh wet rice noodles obtained in this study is accurate and reliable, and has practical guiding significance for the industrial production of fresh wet rice noodles.