响应面优化高纤馅料基础制备工艺  

Response surface optimization of the basics preparation of high dietary fiber stuffing

作　　者：王家良[1] 邓源喜[1] 张冬青[2] 

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233010 [2]蚌埠市产品质量监督检测中心,安徽蚌埠233010

出　　处：《食品工业科技》2017年第13期147-152,共6页Science and Technology of Food Industry

基　　金：安徽省教育厅科学研究重大项目(KJ2016SD36);安徽省科技厅重点研究与开发项目(1704a07020097)

摘　　要：为了制备富含膳食纤维的高纤馅料,提高小麦麸皮的应用范围,本文以小麦麸皮为基料,采用食用胶复配的方法制备高纤馅料,并采用响应面法优化高纤馅料的基础制备工艺条件。分析小麦麸皮微粉、凝胶剂、羧甲基纤维素钠用量的变化对产品凝胶性、持水性、涂抹性的影响规律。结果表明:小麦麸皮与淀粉按3∶1复配,加入20%~25%的水,挤压膨化处理后粉碎,微粉的颗粒度为120~140目,凝胶剂为卡拉胶∶氯化钾=3∶2复配而成,1.4 g羧甲基纤维素钠与0.75 g凝胶剂边搅拌边加入100 m L水中,待分散后加热使其溶解,在溶液中边搅拌边加入38 g的小麦麸皮微粉,加热浓缩至水分含量为40%。在此条件下进行加工的高纤馅料,剪切力为1185 g/cm^2,持水性为98.52%,易于涂抹、涂层厚度适宜、均匀,综合分值为94.67。In this paper, wheat bran was used as raw material. Based on the previous and single factor experiments, the amount of wheat bran powder, the dosage of gel, the amount of CMC were used as the independent variable and the sensory comprehensive score were selected as the response value.According to the response Box-Benhnken test, the prediction principle of quadratic polynomial regression equation was simulated by the analysis of three factors and three levels, and the preparation process of high fiber filling material was optimized. The results showed that the model was of great difference, and the established regression equation for sensory score of high dietary fiber had an excellent goodness of fit.Therefore high dietary fiber could be analyzed and predicted by the model. Factors influencing sensory score of high dietary fiber were in the order as follows：gel dosage 〉 amount of wheat bran powder 〉 CMC dosage.The response surface plots showed that the interaction between amount of wheat bran powder and dosage of gel was extremely significant and those between amount of wheat bran powder and CMC dosage was also extremely significant,while the interaction between dosage of gel and CMC dosage was significant.The optimum technological conditions were wheat bran powder dosage of 38 g（wheat bran： starch = 3： 1,120-140 mesh of size） , gel dosage of 0.75 g,CMC dosage of 1.4 g.Under these conditions, the product was evenly coated, the coating thickness was suitable, the shear stress was 1185 g/cm^2 , the water holding capacity was up to 98.52% , and the sensory score was as high as 94.67 ,which was highly consistent with the predictive value.The conclusion was drawn that the results of this study would provide a reference for the research and development of high fiber fillings.

关 键 词：小麦麸皮 馅料 凝胶剂 羧甲基纤维素钠 加工工艺 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]