響應(yīng)面法優(yōu)化復(fù)合水果麥片加工工藝

打開文本圖片集

摘 要：本文通過單因素以及響應(yīng)面試驗，分析了拌料時間、混合速度、干燥劑重量對復(fù)合水果麥片感官評分的影響。結(jié)果表明，復(fù)合水果麥片的最優(yōu)工藝參數(shù)為拌料時間15.5 min，混合速度8.3 r/min，干燥劑重量3.3 g。在此條件下，復(fù)合水果麥片的感官評分為93.5分。

關(guān)鍵詞：復(fù)合水果麥片;加工工藝;響應(yīng)面分析

Optimization of Processing Technology of Compound Fruit Cereal by Response Surface Methodology

SHI Mingzhu1， JIANG Lihua1， ZHANG Huichun2

（1.School of Life Sciences and Food Engineering， Hebei University of Engineering， Handan 056000， China; 2.Nanjing Jiangning Higher Vocational and Technical School， Nanjing 211100， China）

Abstract： In this paper， the effects of mixing time， mixing speed and desiccant weight on the sensory score of composite fruit cereal were analyzed through single factor and response surface tests. The results showed that the optimal technological parameters of the composite fruit oatmeal were the mixing time of 15.5 min， the mixing speed of 8.3 r/min， and the weight of the desiccant of 3.3 g. Under this condition， the sensory score of compound fruit cereal was 93.5 points.

Keywords： compound fruit cereal; processing technology; response surface analysis

近年來，隨著生活水平的提高，人們對燕麥的營養(yǎng)和健康知識都有所了解，燕麥?zhǔn)称芬彩艿綇V大消費者的喜愛。（剩余4068字）