作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国食品添加剂》 2013年第5期142-149,共8页

摘　　要： 本文通过大量预试验和单因素试验,筛选出效果较好的海藻糖、羟丙基变性淀粉、瓜尔豆胶,考察其对麻糬中淀粉在储藏期间的老化抑制作用,并得到海藻糖、羟丙基变性淀粉、瓜儿豆胶对麻糬中淀粉老化抑制的最适添加量分别为40%、30%、0.3%。在预实验及单因素试验的基础上,根据Box-Behnken中心组合实验设计原理,采用三因素三水平响应曲面分析法,以硬度值为响应值作响应面,进行麻糬抗老化的优化试验。利用Design-Expert.8.05处理软件,对该模型进行了显著性检验,探讨了各因素间的交互作用,并对试验结果进行数学模拟和预测,优化得到抗麻糬老化改良剂的最佳配方为:海藻糖42.57%、羟丙基变性淀粉34.24%、瓜尔豆胶0.31%。通过验证试验,在此条件下,麻糬储存第7d的硬度值的可降低到390.81g,比优化前显著降低。 This paper dealt with the effects of trehalose,hydroxypropyl modified starch,guar gum on aging inhibition for starch of mochi during storage period.Through a large number of preliminary experiments and single factor experiments,the optimum dosages of trehalose,hydroxypropyl modified starch,guar gum were 40％,30％ and 0.3％ respectively.On the base of preliminary experiments and single factor experiments,through the experimental design of response surface methodology with three factors and three levels based on the principle of Box-Behnken design,the inhibitory effects of the compound anti-aging additives for mochi were studied.Using the software of Design-Expert.8.05,this paper made a significance test for the model and discussed the interactions among factors.Ultimately,according to mathematical simulation and prediction for test results,the optimal conditions by software analysis were as follows：Trehalose 42.57％,Hydroxypropyl modified starch 34.24％,Guar gum 0.31％.In these conditions,the hardness of mochi during storage period （at 7th day） reached the minimum with 390.81g by verifying test.

关 键 词： 麻糬 抗老化 硬度 响应面

领　　域： [轻工技术与工程] [轻工技术与工程]