###
食品研究与开发:2019,40(5):155-161
本文二维码信息
码上扫一扫!
马铃薯饼干的工艺优化
(宁夏大学农学院,宁夏银川750021)
Optimizing of Potato Biscuits Process
(School of Agriculture,Ningxia University,Yinchuan 750021,Ningxia,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 1078次   下载 357
投稿时间:2018-07-16    
中文摘要: 为得出最佳马铃薯饼干的工艺条件,试验选取低筋面粉与马铃薯全粉的质量比、黄油的添加量、白砂糖的添加量3个因素,先进行单因素试验确定优化区间,再通过主成分分析法对多个马铃薯饼干品质指标综合建立马铃薯饼干品质评价模型,再以规范化综合评分为评价标准进行响应面试验得出马铃薯饼干的最佳工艺条件。最终优化结果:低筋面粉与马铃薯全粉的质量比7∶3,黄油35%,白砂糖35%;在此条件下获得的马铃薯饼干的综合得分值为0.81,与理论综合评分值0.787 5接近。建立的二次多项式回归模型效果显著且拟合度较好(p<0.001,R2=0.987 2)。说明响应面结合主成分分析法优化主成分分析法对马铃薯饼干的品质的综合优化具有较好的效果。
Abstract:The optimal conditions for three-factor potato biscuits were established.The quality ratio of low gluten flour and potato flou,the amount of sugar,the amount of butter were selected as independent variables.In the first step,the ranges of the variables were determined by one-factor-at-a-time method for optimization.Subsequently,a mathematical model was developed for comprehensive evaluation of the using potato biscuits principal component analysis (PCA).Finally,optimization experiments were carried out based on the comprehensive evaluation using response surface methodology.As a result,the optimal drying conditions were determined as follows: the quality ratio of low gluten flour and potato flour was 7 ∶3,butter 35% ,white granulated sugar 35%:The actual measured value was 0.81 which was consistent with the model predicted value was 0.787 5.The regression coefficient of the two polynomial regression model established was significant,and had better fit degree(p<0.000 1,R2=0.987 2).In conclusion,the application of principal component analysis combined with response surface mothod was effective in the optimization of potato.
文章编号:201905028     中图分类号:    文献标志码:
基金项目:
引用文本:


用微信扫一扫

用微信扫一扫