摘要
窝窝馕为我国新疆地区的传统焙烤美食,但长期以来其生产过程中存在效率低、加工技术落后等问题,难以实现产业的连续化和标准化,极大地阻碍了馕产业的发展。基于此,文章采用单因素试验、熵权法与响应面法对窝窝馕烤制工艺进行研究。结果显示,此工艺对其硬度、咀嚼性、色泽、水分与感官评分的影响显著(P<0.05),硬度、咀嚼性、L^(*)值、b^(*)值均显著增大(P<0.05),而水分含量、a^(*)值显著减小(P<0.05)。最适工艺参数为微波功率419 W、微波烘烤时间59 s、红外烤制温度221℃、链板速度0.26 m/min,此时平均综合评分为94.98分(RSD=1.97%),该研究结果为新疆窝窝馕加工工艺优化提供了新思路。
Wowo Naan is a traditional baked delicacy in Xinjiang,China.However,for a long time,there are problems such as low efficiency and backward processing technology in its production process,making it difficult to achieve industrial continuity and standardization,which greatly hinders the development of the Naan industry.Based on this,in this paper,single factor test,entropy weight method and response surface method are used to study the baking process of Wowo Naan.The results show that this process has a significant effect on its hardness,chewiness,color,moisture and sensory score(P<0.05),hardness,chewiness,L^(*)value,b^(*)value significantly increase(P<0.05),and the moisture content,a^(*)value significantly decrease(P<0.05).The optimal process parameters are microwave power of 419 W,microwave baking time of 59 s,infrared baking temperature of 221℃and chain plate speed of 0.26 m/min.At this time,the average comprehensive score is 94.98 points(RSD=1.97%).The research results have provided new ideas for the optimization of the processing technology of Xinjiang Wowo Naan.
作者
王露飞
安比芳
冯作山
WANG Lu-fei;AN Bi-fang;FENG Zuo-shan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《中国调味品》
CAS
北大核心
2024年第11期84-92,共9页
China Condiment
基金
新疆维吾尔自治区重点研发项目(2021B02001-2)。
关键词
窝窝馕
微波
熵权法
响应面法
综合评分
Wowo Naan
microwave
entropy weight method
response surface method
comprehensive score
作者简介
王露飞(1993-),男,山东青岛人,硕士,研究方向:农产品加工与综合利用;通信作者:冯作山(1963-),男,新疆乌鲁木齐人,教授,博士,研究方向:农产品加工与综合利用。
