基于熵权法与响应面法优化窝窝镶的微波-红外协同烤制工艺

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DOI：10.3969/j.issn.1000-9973.2026.04.001

1图分类号：TS213.2 文献标志码：A 文章编号：1000-9973（2026）04-0001-11

Optimization of Microwave-Infrared Synergistic Baking Process for Wowo Naan Based on Entropy Weight Method and Response Surface Method

Aosiman Nueraihemaiti1，FENG Zuo-shan1，Nigeerreyi Yadikaer1*，BAI Yu-jia² * （1.College of Food Science and Pharmacy， Xinjiang Agricultural University，Urumqi 830052， China;2. Institute of Agricultural Products Storage and Processing， Xinjiang Academy of Agricultural Sciences，Urumqi 830o91，China）

Abstract： Wowo Naan is a traditional food in Xinjiang. Due to outdated production technology，the standardized development of Naan industry is hindered. On this basis，the baking process of Wowo Naan is optimized and studied through single factor test，entropy weight method and response surface method. The results show that the optimal process parameters are microwave power of 2180W ，microwave baking time of 4min ， infrared baking temperature of Naan pit of 261°C and infrared baking time of Naan pit of 12min . At this time，the total baking time of Wowo Naan is about 16min ，hardness is 1445.62g cohesiveness is 0.74，chewiness is 835.18g ， L∗ value is 52.47， a* value is 14.95， b* value is 23.32， specific volume of the Naan is 1.69mL/g ，water loss rate is 9.26% ，sensory score is 90.79 points，and comprehensive score is 95.58 points （RSD is 1.30% ）.Microwave-infrared synergistic baking process can significantly improve the comprehensive quality of Wowo Naan，has significant efects on its hardness， color，specific volume of the Naan，water loss rate and sensory score（ ΔP<0. 05 ），and its production eficiencyand qualityare both superior to traditional single infrared baking.The research results have provided new ideas and key technical support for the processof industrialization，standardization and modernizationof ethnic characteristic food made of flour，and have important reference value.

Key Words： Wowo Naan; electric heating Naan pit； microwave baking； entropy weight method; response surface method; process optimization

窝窝镶作为我国新疆地区传统焙烤食品的典型代表，其制作工艺承载着深厚的地域文化内涵，具有两千多年的历史[1]。（剩余16733字）