响应面法优化熟酱稳定性工艺条件  

Optimization of Emulsifier Combinations to Stabilize Cooked Dajiang, a Fermented Soybean Paste in North China, by Response Surface Methodology

作　　者：高雅文[1] 李鸿梅[1] 郑鸿雁[1] 史军花[1] GAO Yawen;LI Hongmei;ZHENG Hongyan;SHI Junhua(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院

出　　处：《食品科学》2019年第24期281-286,共6页Food Science

摘　　要：依据不同乳化剂的功能特性,选出6 种乳化剂,考察其添加量对熟酱稳定性的影响,根据离心后油脂析出率,选出效果最好的3 种乳化剂进行响应面试验,得出最佳的复合乳化剂组合,同时考察油脂添加量和乳化剂溶解方式对熟酱稳定性的影响。结论:单甘酯添加量0.4%、大豆磷脂添加量0.6%、羧甲基纤维素钠添加量0.5%、油脂添加量25%,油溶解乳化剂时,油脂析出率为2.72%,熟酱呈金黄色,有光泽,酱香和油香浓郁协调,组织状态均匀稳定,无油酱分离现象。According to their functional characteristics, six emulsifiers were selected to investigate the effects of different amounts of emulsifiers on the stability of cooked Dajiang. Three of these emulsifiers were found to the most effective in reducing oil separation after centrifugation and their combinations were optimized using response surface methodology. Besides, the effects of different amounts of oil and different ways of adding emulsifiers on the stability of cooked Dajiang were investigated. The optimized combination was obtained as follows: monoglyceride 0.4%, soybean phospholipid 0.6%, and sodium carboxymethyl cellulose 0.5%. The separation rate of oil from the cooked Dajiang with 25% added oil containing the emulsifiers was 2.72%. It had a shiny golden color as well as well-balanced strong oily and sauce-like flavor and was uniform and stable without oil separation.

关 键 词：熟酱 乳化剂 稳定性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]