| 发酵玉米面的最佳制备工艺研究 |
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| 引用本文： | 王晓慧,刘惠麟,辰巳英三,韭泽悟,崔立勋,程永强.发酵玉米面的最佳制备工艺研究[J].农产品加工．学刊,2013(3):1-5. |
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| 作者姓名： | 王晓慧 刘惠麟 辰巳英三 韭泽悟 崔立勋 程永强 |
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| 作者单位： | 植物源功能食品北京市重点实验室中国农业大学食品科学与营养工程学院;吉林农业大学食品科学与工程学院;日本国际农林水产业研究中心;黑龙江省生物科技职业学院生物制药系 |
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| 基金项目： | 国家“十二五”科技支撑计划项目(2012BAD37B05);教育部新世纪优秀人才支持计划项目(NETC-10-0776);教育部2011年度基本科研业务费支持项目;北京市优秀人才培养资助计划(2011D009007000001) |
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| 摘 要： | 以硬度、咀嚼性作为评价玉米面条品质的指标,对发酵玉米面条的最佳制备工艺进行了研究。在研究过程中,通过单因素法分析了发酵时间、发酵粒度、发酵温度对面条品质的影响,并在单因素的基础上,通过响应面法对发酵玉米面条的制备工艺进行了优化。结果表明,最佳制备工艺为:发酵时间为2.51 d,发酵粒度为30.18目,发酵温度为34.65℃时,制备的面条品质最好,此时面条的硬度为4 537.7 g,咀嚼性为2 756.32 g。根据实际情况将其修正为:发酵时间60 h,发酵粒度为30目,发酵温度为35℃,经验证在此条件下,面条的品质与理论值较为接近。修正后的发酵玉米面条最佳制备工艺有一定的使用价值。
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| 关 键 词： | 发酵玉米面条 最佳制备工艺 单因素 响应面分析法 |
Optimal Technique for Fermented Corn Noodles |
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| Institution: | WANG Xiao-hui1,LIU Hui-lin2,CHENSI Ying-san3,JIU Ze-wu3,CUI Li-xun4,*CHEN Yong-qiang1 (1.College of Food Science&Nutritional Engineering,Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University,Beijing 100083,China;2.College of Food Science&Engineering,Jilin Agricultural University,Changchun,Jilin 130118,China;3.Japan International Research Center for Agricultural Sciences,Tsukuba 305-8686,Japan;4.Biological Pharmaceatical Department,Heilongjiang Vocational College of Biology Science and Technology,Harbin,Heilongjiang 150025,China) |
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| Abstract: | This paper studies the optimal preparation of fermented corn noodles.The hardness and chewiness are regard as indicators of the quality evaluation of corn noodles.Three main factors including fermentation time,fermentation particle size and fermentation temperature are studied by using single factor analysis method.On the basis of the above results,the optimal preparation of fermented corn noodles is as follows:fermentation time 2.51 days,fermentation particle size 30.18 mesh,fer mentation temperature 34.65℃,and then the highest hardness and chewiness of noodles is 4 537.7,2 756.32 g,respecively. According to conditions of practical conditions,the optimum preparation parameters of fermentation are modified at 35℃for 60 h,the fermentation particle size is 30 mesh.The validated experiment result is close to the theoretical value,which shows that the modified optimum preparation parameters are credible and has some practical value. |
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| Keywords: | fermented corn noodles optimum preparation parameters single factor response surface methodology |
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