【摘要】 该研究以欧防风为原料，选取欧防风粉添加量、加水量、谷朊粉添加量和食盐添加量4个因素，以面条吸水率、可溶性固形物溶出率、感官品质及质构仪测定的面条硬度和咀嚼性为指标，进行单因素和响应面试验，确定欧防风面条最佳配方并探究感官评分与质构数据之间的联系。结果表明：欧防风面条最佳配方为高筋小麦粉添加量66%、欧防风粉添加量20%、谷朊粉添加量14%、食盐添加量2.3%、加水量54%，制得的欧防风面条有其特殊香气，质地均匀有弹性，感官品质最佳，其吸水率为46.575%，面条可溶性固形物溶出率为0.295%，坚实度为1.82 N，咀嚼性为2.14 mJ，此时欧防风面条的感官评分为89.35，与模型预测值89.237相比，相对误差为0.13%。感官评价中对应部分与质构数据之间的相关系数分别为0.834与0.801,t检验结果极显著，表明质构仪测定用于评价欧防风面条品质是可行的，可以作为对欧防风面条最佳配方研制的一种客观验证方法。更多还原

【Abstract】 The study utilized parsnips as the raw material and conducted single-factor and response-surface experiments to determine the optimal recipe for parsnip noodles and investigated simultaneously the correlation between sensory scores and data obtained from the texture analyzer. The research examined four factors,including parsnip powder,water,gluten powder,and salt addition. The indicators used included noodle water absorption,soluble solid dissolution rate,sensory quality evaluation,as well as noodle hardness and chewability measured by a texture analyzer. The experimental results demonstrated that the best results were obtained when the content of high-gluten wheat flour was 66%,parsnip flour was 20%,gluten powder was 14%,salt accounted for 2.3% while water constituted 54% of the total powder content. Consequently,distinct aroma,uniform texture,good elasticity,and superior sensory quality were the salient features of the resulting parsnip noodles. The water absorption rate was 46.575%;the noodle dissolution rate was 0.295%;the firmness,as measured by the texture analyzer,was 1.82 N;and the masticability recorded a value of 2.14 mJ. In this instance,the sensory quality score of the parsnip noodles amounted to 89.35 points,with only a marginal relative error of merely 0.13% compared to the predicted value of 89.237 points. The correlation coefficients between the corresponding aspects of sensory evaluation data and the testing parameters of the texture analyzer were 0.834 and 0.801,which were extremely significant in the light of the t-test. This indicated that it was feasible to utilize the texture analyzer to evaluate the quality attributes of parsnip noodles,which can serve as an objective verification method for developing the optimal formulation of parsnip noodles.更多还原