苟鹏娟¹，杨伟东^1*，任小宁²，李婷¹，唐飞飞¹，史晓曼¹

（1.宝鸡文理学院,宝鸡 721013；2.宝鸡职业技术学院,宝鸡 721013）

摘要：为了解决擀面皮易老化、货架期短、储存回生等问题，本文以小麦面粉为原料，以擀面皮存放前后硬度增幅和感官评分为指标，通过单因素和响应面试验，探索优化宝鸡擀面皮最佳生产工艺，开发出口感好、储存期长的擀面皮新配方。单因素试验表明：淀粉浆含水量、马铃薯淀粉添加量、魔芋胶添加量、淀粉浆pH值对擀面皮硬度增幅均有显著影响；响应面试验表明：淀粉浆含水量为淀粉的1.5倍、马铃薯淀粉添加量为4.5%、魔芋胶添加量为0.06%、淀粉浆pH值为6.5时，擀面皮硬度增幅最小、口感最好，抗老化效果好。在此条件下，通过验证试验测得擀面皮硬度增幅为93.72%，抗老化性能及口感明显好于其他处理的擀面皮。

关键词：响应面；擀面皮；抗老化配方

中图分类号：TS213.2   文献标识码：A   文章编号：1674-506X（2024）01-0058-0007

Optimization of Anti-aging Formulation of Processed Noodles by Response Surface Methodology

GOU Pengjuan¹, YANG Weidong^1*, REN Xiaoning², LI Ting¹, TANG Feifei¹, SHI Xiaoman¹

(1.Baoji University of Arts and Sciences, Baoji 721013, China; 2.Baoji Vocational Technology College,Baoji 721013,China)

Abstract: In order to solve the problems of easy aging,short shelf life,and storage regeneration of processed noodles,this article uses wheat flour as raw material,and takes the hardness increase and sensory evaluation of processed noodles before and after storage as indicators.Through single factor and response surface experiments,the optimal production process of Baoji processed noodles is explored and optimized,and a new formula with good taste and long storage period is developed.The single factor test showed that the water content of starch paste,the addition of potato starch,konjac gum,and the pH value of starch paste had significant effects on the increase of processed noodles hardness;The response surface experiments showed that when the water content of starch slurry was 1.5 times of starch,the addition of potato starch was 4.5%,the addition of konjac gum was 0.06%,and the pH value of starch slurry was 6.5,the hardness increase of processed noodles was the smallest,the taste was the best,and the anti-aging effect was good. Under this condition,the hardness of processed noodles increased by 93.72%,and its anti-aging performance and taste were significantly better than those of other treatments.

Keywords: response surface methodology; processed noodles; anti-aging formula

doi: 10.3969/j.issn.1674-506X.2024.01-009

收稿日期：2023-04-17

基金项目：2022年国家级大学生创新创业训练计划项目（202210721002）

作者简介：苟鹏娟（2000-），女，本科生。研究方向：天然产物的分离提取。

*通信作者：杨伟东（1979-），男，硕士，高级实验师。研究方向：生物新材料的研究与制备。

引用格式:苟鹏娟,杨伟东,任小宁,等.响应面优化擀面皮抗老化配方研究[J].食品与发酵科技,2024,60(1):58-63,75.