茯苓面条加工工艺中复合磷酸盐和食用碱工艺参数的响应面法优化

[目的]建立数学模型预测茯苓面条加工工艺中复合磷酸盐和食用碱的最佳工艺参数。[方法]以小麦面粉、茯苓粉为原料,以感官评价得分作为考核指标,通过单因素试验和响应面设计法,优化茯苓面条加工工艺中复合磷酸盐和食用碱的工艺参数,并建立数学模型。[结果]通过建立的数学模型预测出最佳的工艺参数为:茯苓粉添加量23.84%,复合磷酸盐添加量0.12%,食用碱添加量0.22%,此时茯苓面条的感官评价得分预测值为82.58分。但从实际操作的方便和经济效益方面考虑,对数据进行修正为:茯苓粉添加量23%,复合磷酸盐添加量0.10%,食用碱添加量0.20%,此时茯苓面条的感官评价得分为82.39分。[结论]模型建立合理,预测的结果较为准确,可为茯苓面条的加工提供参考。

Optimization by Response Surface Methodology of Process Parameters of Composite Phosphate and Dietary Alkali in the Preparation of Poria cocos Noodles

[Objective] To establish a mathematic model to predict the optimum technique parameters of composite phosphate and dietary alkali in the preparation of Poria cocos powder.[Method] With wheat flour and Poria cocos powder as raw material,sensory evaluation score as assessment indicators,through single-factor experiment and response surface design method,the technique parameters were optimized,the mathematic model was established.[Result] The result showed that the sensory evaluation score of Poria cocos noodles was 82.58 at the optimal condition of the Poria cocos powder of 23.84%,the composite phosphate of 0.12%,the dietary alkali of 0.22%.However,considering the actual situation of the convenience and cost,the corrected data were Poria cocos powder 23%,composite phosphate 0.10%,dietary alkali 0.20%,the sensory evaluation score of Poria cocos noodles was 82.39 at this condition.[Conclusion] The model is proper and the prediction results are more accurate,which can provide reference for processing of Poria cocos noodles.