响应面优化大豆分离蛋白、黄原胶和羟丙基糯玉米淀粉对熟制麻团微波复热后脆性影响  

Optimization for effect of soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch on brittleness of fried glutinous rice balls with sesame reheated by microwave using response surface

作　　者：董凡晴 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2016年第23期262-266,271,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：油炸食品冻藏后经过微波复热会出现微波浸湿现象,使表面失脆。大豆分离蛋白、黄原胶以及羟丙基糯玉米淀粉都是具有保水功能的食品添加剂。本文采用响应面法,以麻团脆性为响应值,对麻团中添加大豆分离蛋白、黄原胶、羟丙基糯玉米淀粉的添加量进行了优化。结果表明:大豆分离蛋白、黄原胶和羟丙基糯玉米淀粉对麻团脆性有极显著影响(p<0.01)。三种添加剂的最优配方为:大豆分离蛋白添加量3.1%、黄原胶添加量1.6%、羟丙基糯玉米淀粉添加量3.1%,此条件下微波复热后麻团的脆性为1569.4 g;而未添加三种添加剂的麻团微波复热后脆性为1019.5 g,由此证明添加大豆分离蛋白、黄原胶和羟丙基糯玉米淀粉可改善微波复热后麻团的脆性。The surface of frozen fried food lost brittleness because of the phenomenon of microwave wet after reheating by microwave. Soybean protein isolate, xanthan gum and hydroxypropyl waxy maize starch were important food additives,all of which own the faction of water holding.To optimize the amount of soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch, brittleness of fried glutinous rice balls with sesame was used as the response value,then a predictive polynomial quadratic model was set up by response surface.The results showed that soybean protein isolate,xanthan gum and hydroxypropyl waxy maize starch had a significant impact on the brittleness of fried glutinous rice balls with sesame （ p 〈 0.01 ） .The best ratio of the additives were soybean protein isolate 3.1%, xanthan gum 1.6% and hydroxypropyl swaxy maize starch 3.1% ,the brittleness was 1569.4 g,and the brittleness of fried glutinous rice balls with sesame without the additives was 1019.5 g, so that adding soybean protein isolated,xanthan gum and hydroxypropyl waxy maize starch could improve the brittleness of fried glutinous rice balls with sesame reheated by microwave.

关 键 词：大豆分离蛋白 黄原胶 糯玉米羟丙基淀粉 脆性 响应面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]