响应面法优化新型紫薯饼保水剂的研究  

Optimization of water retention agents for sesame seed cake by response surface methodology

作　　者：孟可心 高海燕[1] 曹蒙 姜继凯 宋孟迪 张翠 曾洁[1] MENG Kexin;GAO Haiyan;CAO Meng;JIANG Jikai;SONG Mengdi;ZHANG Cui;ZENG Jie(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2018年第6期24-34,共11页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省高校创新人才项目(16HASTIT015);河南省科技创新杰出青年资助项目(174100510003);新乡市科技创新发展专项项目(YDNJ16003)

摘　　要：以卡拉胶、海藻酸钠、蔗糖脂肪酸酯、豆粉、复合磷酸盐、瓜尔胶、黄原胶的添加量为研究对象,研究一种新型紫薯饼保水剂.以持水率为指标,通过单因素试验筛选出效果较好的保水剂,采用响应面法进行优化,并采用质构仪、快速黏度仪、差示扫描量热仪分析紫薯饼的质构特性、糊化特性和热力学特性.结果表明:以小麦粉的质量100 g、紫薯粉10 g为基准,卡拉胶添加0.59 g,豆粉添5.20 g,海藻酸钠添加0.20 g,所得紫薯饼持水率达到37.98%,添加保水剂的紫薯饼硬度、咀嚼性、黏性降低,弹性增大,糊化程度增大,糊化过程吸热焓值减小.In this paper,carrageenan,sodium alginate,sucrose fatty acid ester,soybean powder,complex phosphate,guar gum,and xanthan gum was used as water retention agents of purple potato cake.The single factor test and response surface methodology were used to optimized the formula of water retention agents of purple potato cake.TPA,RVA and DSC were used to analyzed the texture,pasting properties and thermal properties of purple potato cake.The results showed that the optimum water retention agents of purple potato cake was as follows:based on the weight of wheat flour100g and purple potato starch10g in the formula,carrageenan addition0.59g,bean powder5.20g,and sodium alginate0.20g.Under this formula,the water holding capacity of purple potato cake was up to37.98%.The hardness,chewiness,cohesiveness and thermal enthalpy of purple potato cake which added water retention agents decreased,while the pasting degree and temperature of purple potato cake were increased.

关 键 词：响应面法 新型紫薯饼 保水剂 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]