响应面法优化板栗膨化食品配方的研究  

OPTIMIZATION OF THE FORMULA OF CHESTNUT PUFFED FOOD BY RESPONSE SURFACE METHOD

作　　者：魏宗烽[1] 邵颖[1] 魏明奎[1] 

机构地区：[1]信阳农林学院食品科学系,河南信阳464000

出　　处：《河南工业大学学报（自然科学版）》2015年第3期45-50,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：信阳农林学院青年教师科研基金项目(201201013)

摘　　要：为了研究板栗膨化食品的配方,采用单螺杆膨化技术,利用响应面分析法优化板栗粉、木糖醇及大豆粉在膨化食品中的添加量.在考察单因素对膨化食品感官指标、膨化度及硬度影响的基础上,以膨化度为评价指标,利用Box-Beheken响应面分析法确定3种添加物质的最佳组合.在单因素试验中,板栗粉的添加剂量设定为0、10%、20%、30%、40%;木糖醇添加量设定为0、1%、3%、5%、7%;大豆粉的添加量设定为0、3%、5%、7%、10%;单因素试验得出板栗粉、木糖醇及大豆粉三者的较优添加量为10%~30%、3%~5%和6%~8%.响应面分析结果表明：在膨化食品制作过程中按板栗粉及玉米糁总质量添加板栗粉25%、大豆粉7%、木糖醇4%,板栗膨化食品的感官评分为92.5,膨化度为3.6,膨化食品感官特性及膨化特性良好.The chestnut powder was added in the traditional corn puffed food, while xylitol and soybean powder were added in as assistant additives. The present study was to investigate the effects of chestnut powder, soybean powder and xylitol on the sensory and expansion properties of the chestnut puffed food and to optimize the formulation. The additive amounts of chestnut power, xylitol and soybean power were optimized by response surface methods while the formulation of chestnut puffed food was studied with the single screw extrusion technique. On the basis of single factor, including the sensory index, the expansion degree and hardness, the expansion degree of puffed food was regarded as the evaluation index. In the single factor experiment, Chinese chestnut powder dosages were 0,10%, 20%, 30%, 40%, respectively; the Xylitol were 0%, 1%, 3%, 5%, 7%, respectively and soybean meal were 0,3%, 5%, 7%, 10% respectively. The results showed that the optimized amounts of the three addtives were 10%-30% ,3%~5% and 6%-8%, respectively. When the amounts of chestnut power was 25%, soybean power was 7% and xylosic alcohol was 4% by weight of chestnut power and Corn grits, it was found that the chestnut puffed food had better sensory property and puffing characteristics with the sensory index of puffed food being 92.5, the expansion degree being 3.6 while the hardness being 10.18 N. The present study provided the theoretical basis for the comprehensive utilization of Chinese chestnut.

关 键 词：板栗膨化食品 营养 配方 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]