食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
1期
103-106
,共4页
响应面分析法%荞麦%工艺优化%模拟
響應麵分析法%蕎麥%工藝優化%模擬
향응면분석법%교맥%공예우화%모의
response surface analysis%buckwheat%process optimization
选取电饼铛温度、干燥时间、全粉与水调配的料液比为三个单因素试制荞麦雪花片。在单因素基础上进行响应面法试验，经SAS软件分析得出最佳黄酮保留量的产品荞麦雪花片制备工艺条件，模拟出滚筒干燥法最佳制备工艺并对其进行验证。结果表明温度为150℃，滚筒转速为3r/min，料液比1∶1.2为最佳模拟工艺条件。此法在此条件下制得的荞麦雪花片黄酮含量为0.4%，相当于黄酮含量为4mg/g。
選取電餅鐺溫度、榦燥時間、全粉與水調配的料液比為三箇單因素試製蕎麥雪花片。在單因素基礎上進行響應麵法試驗，經SAS軟件分析得齣最佳黃酮保留量的產品蕎麥雪花片製備工藝條件，模擬齣滾筒榦燥法最佳製備工藝併對其進行驗證。結果錶明溫度為150℃，滾筒轉速為3r/min，料液比1∶1.2為最佳模擬工藝條件。此法在此條件下製得的蕎麥雪花片黃酮含量為0.4%，相噹于黃酮含量為4mg/g。
선취전병당온도、간조시간、전분여수조배적료액비위삼개단인소시제교맥설화편。재단인소기출상진행향응면법시험，경SAS연건분석득출최가황동보류량적산품교맥설화편제비공예조건，모의출곤통간조법최가제비공예병대기진행험증。결과표명온도위150℃，곤통전속위3r/min，료액비1∶1.2위최가모의공예조건。차법재차조건하제득적교맥설화편황동함량위0.4%，상당우황동함량위4mg/g。
Temperature of the electric, time of drying and ratio of solid-liquid were selected as three single factors. Response surface methodology were used, on the basis of each single factor, the optimum processing conditions were analyzed by SAS software, which simulated the best processing method for drum -drying. Afterwards, the results which have been proved show that the best simulation process conditions were at the temperature of 150℃, roller speed of 3r/min, solid-liquid ratio of 1∶1.2. The buckwheat products prepared through the method content 0.4% flavones, which was equivalent to 4mg/g.
