作　　者： (李真）; (安阳）; (艾志录）; (潘治利）; (范会平）;

机构地区： 河南农业大学农业部大宗粮食加工重点实验室,河南郑州450002 河南省冷链食品工程技术研究中心,河南郑州450002

出　　处： 《食品与发酵工业》 2017年第8期163-168,共6页

摘　　要： 为改善速冻汤圆加工与贮藏品质,采用响应面分析法对速冻汤圆的品质进行优化。在单因素试验基础上以水、羟丙基二淀粉磷酸酯木薯淀粉、单甘脂和羧甲基纤维素钠(CMC-Na)为影响因素,以综合评分为响应值,根据Box-Behnken中心组合方法采用4因素3水平响应值试验设计优化。结果表明,加水量和3种改良剂的最佳配比为,水添加量79%、羟丙基二淀粉磷酸酯木薯淀粉添加量6%、单甘脂添加量0.15%和CMC-Na添加量0.3%,在此条件下得到的综合评分为92分,与预测值92.3基本一致。 In order to improve the storage quality of quick-frozen Tang-yuan,response surface methodology was applied to optimize the processing. On the basis of single factor experiments, water, hydroxypropyl tapioca distarch phosphate,glycerol monostearate and sodium carboxymethyl cellulose on the comprehensive score were selected as main factors for the further tests. A regression model for the comprehensive score was established by a four factor-three level- Box-Behnken design. Results showed that the optimum conditions were as follows： water 79% , hydroxypropyl tapioca distarch phosphate 6% , glycerol monostearate 0.15% and sodium carboxymethyl cellulose 0.3%. Under the above conditions,the comprehensive score reached 92,close to the predicted score of 92.3.

关 键 词： 速冻汤圆 水 变性淀粉 改良剂