响应面法优化复合水果麦片加工工艺

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摘 要：本文通过单因素以及响应面试验，分析了拌料时间、混合速度、干燥剂重量对复合水果麦片感官评分的影响。结果表明，复合水果麦片的最优工艺参数为拌料时间15.5 min，混合速度8.3 r/min，干燥剂重量3.3 g。在此条件下，复合水果麦片的感官评分为93.5分。

关键词：复合水果麦片;加工工艺;响应面分析

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

近年来，随着生活水平的提高，人们对燕麦的营养和健康知识都有所了解，燕麦食品也受到广大消费者的喜爱。（剩余4068字）