糯玉米黏豆包抗老化剂配方的优化  

Optimization of Anti-retrogradation Agent Formula for Waxy Corn Sticky Bean Bun

作　　者：任宇航 郑明珠[1] 肖瑜 杨新标 封玲 林楠[1] REN Yu-hang;ZHENG Ming-zhu;XIAO Yu;YANG Xin-biao;FENG Ling;LIN Nan(College of Food Science and Technology,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品研究与开发》2020年第13期101-107,共7页Food Research and Development

摘　　要：选取亲水胶体、乳化剂、变性淀粉这三类食品工业中常用的抗老化剂,通过比较不同抗老化剂对糯玉米粉衰减值和回生值的影响,筛选出抗老化效果较好的瓜尔豆胶、单甘脂、木薯羟丙基淀粉(hydroxypropyl tapioca starch,HPTS)对黏豆包进行老化控制。通过单因素试验确定黏豆包中不同抗老化剂的适宜添加量,利用响应面试验对抗老化剂配方进行优化,得到的糯玉米黏豆包抗老化剂最优比例为:瓜尔豆胶添加量0.10%、单甘脂添加量0.15%、HPTS添加量0.20%。利用此抗老化剂配方制作的黏豆包硬度为2 121.20 g,与空白样品相比硬度下降了55.27%。In this experiment,the anti-retrogradation agents commonly used in the food industry of hydrophilic colloid,emulsifier and modified starch were selected.By comparing the effects of different anti-retrogradation agents on the attenuation value and retrogradation value of waxy corn powder,the anti-retrogradation effect was better.Guar gum,monoglyceride,and hydroxypropyl tapioca starch(HPTS)controled the retrogradation of sticky bean buns.The suitable addition amount of different anti-retrogradation agents in the sticky bean bun was determined by single factor test,and the response surface test was used to optimize the anti-retrogradation agent formula.The optimal ratio of the anti-retrogradation agent of the waxy bean sticky bean bun was that 0.10%of the guar gum added.The amount of monoglyceride added was 0.15%,and the amount of HPTS added was 0.20%.The hardness of the sticky bean bun made by using this anti-retrogradation agent formula was 2121.20 g,which was 55.27%lower than that of the blank sample.

关 键 词：糯玉米粉 黏豆包 抗老化剂 硬度 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]