| 魏秋红,王飞梦,李 轲,王林山.模糊数学法结合响应面法优化四神面条配方[J].保鲜与加工,2025,25(11):75~81 |
| 模糊数学法结合响应面法优化四神面条配方 |
| Optimization of Formula of Sishen Noodles by Fuzzy Mathematics Combined with Response Surface Method |
| |
| DOI： |
| 中文关键词: 四神粉 面条 模糊数学法 响应面 质构特性 |
| 英文关键词:Sishen powder noodles fuzzy mathematical method response surface texture properties |
| 基金项目:河南省高等学校重点科研项目（24B550009）；河南省科技攻关项目（242102111071） |
|
| 摘要点击次数: 85 |
| 全文下载次数: 39 |
| 中文摘要: |
| 为了探究四神面条的最优配方和品质特性，以小麦粉和四神粉为主要原料，结合模糊数学法，通 过单因素试验和响应面试验研究四神粉添加量、谷朊粉添加量和食盐添加量等因素对四神面条品质的影 响，并对产品质构、理化及微生物指标进行测定。结果表明，四神面条的最优配方为：四神粉添加量18% （以小麦粉与四神粉的总质量为基准，其他成分同），谷朊粉添加量2%，食盐添加量1.2%。质构特性测定 结果表明，四神面条的筋道性和黏弹性均较好。理化和微生物指标测定结果表明四神面条符合农业行业 相关标准要求。采用最优配方制得的四神面条软硬适中，弹性好，表面光滑，融合了麦香和四神粉独特的 风味。该研究既为营养健康面条的研发提供了理论支撑，也为四神粉的多元化应用开辟了新的路径。 |
| 英文摘要: |
| To explore the optimal formula and quality characteristics of Sishen noodles, using wheat flour and Sishen powder as the main raw materials, the effects of Sishen powder addition, gluten addition, and salt addition on the qual? ity of Sishen noodles were studied through single-factor and response surface experiments, combined with fuzzy math? ematics calculation method. And the texture, physicochemical properties and microbiological indexes of the products were measured. The results showed that the optimal formula for Sishen noodles was: Sishen powder addition 18% (with the total mass of wheat flour and Sishen powder as the basis), gluten addition 2%, and salt addition 1.2%. Tex? ture property results indicated that the Sishen noodles had good chewiness and viscoelasticity. Physicochemical and microbiological indicators results showed that the Sishen noodles complied with the requirements of the relevant agri? cultural industry standard. Sishen noodles prepared with the optimal formula had moderate hardness, good elasticity, smooth surface, wheat aroma and unique flavor of Sishen powder. Which provids theoretical support for the develop? ment of nutritious and healthy noodles and opens up a new path for the diversified application of Sishen powder. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
