NHDC乳化稳定体系改良玉米肽苦味工艺的优化  

Optimization of NHDC emulsion stabilization system modified corn peptide bitter process

作　　者：董庆亮[1] 黄敏[1] 郑建仙[1] 

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品工业科技》2017年第5期185-190,共6页Science and Technology of Food Industry

摘　　要：本文采用NHDC(新橙皮苷二氢查尔酮)、酪蛋白和魔芋精粉对玉米肽的苦味进行掩盖去除。通过考察NHDC、酪蛋白、魔芋精粉的不同添加量对玉米肽感官品质的影响,采用响应面优化法,确定最优的苦味改良条件。将苦味改良最佳的配方工艺玉米肽溶液采取冷冻干燥、喷雾干燥、真空干燥、热风干燥等四种不同干燥方式对其进行干燥。通过对玉米肽干粉的吸湿率、堆积密度、水分含量、溶解度、溶解速率和感官品质等指标进行测定,评价其品质。实验结果表明玉米肽改良的最优配方条件为:在10%的玉米肽溶液中,NHDC的添加量4.33%、酪蛋白的添加量21.6%、魔芋精粉的添加量0.8%,最优条件下的感官评价得分为27.1667。综合考察不同干燥工艺制备的玉米肽粉的各项指标,以喷雾干燥方式制得的玉米肽粉质量最优。NHDC （neohesperidin dihydrochalcone）, casein, konjac powder was used to debitter corn peptide.The sensory quality of corn peptide as the index, the addition amount of NHDC, casein, and konjac powder were investigated by response surface method in order to find the best formulation conditions for masking bitter taste.The corn peptides bitterness suppressor optimal formulation solution was dried by four different drying methods, such as freeze drying, spray drying, vacuum drying, drying oven.The quality of corn peptide powder was evaluated by detecting hygroscopicity, bulk density, moisture, solubility, dissolution rate and sensory quality.The results showed that the optimal conditions for corn peptides debitterness formulation was amount of 4.33% NHDC, amount of 21.6% casein,amount of 0.8% konjac powder, and sensory evaluation score was 21.1677 under 10% corn peptide solution.The indexes of corn peptide powder made by different drying methods, the optimum sensory quality of corn peptide powder were spray drying method.

关 键 词：新橙皮苷二氢查尔酮 玉米肽 脱除苦味 响应面分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]