红薯黑凉粉的配方优化  

Optimization of Formula of Sweet Potato Black Chinese jelly

作　　者：黄锦琪 江联 温笑 任艳明 王康明 付羽藤 王茜 彭渝洁 马晨露 谢建华[1] HUANG Jinqi;JIANG Lian;WEN Xiao;REN Yanming;WANG Kangming;FU Yuteng;WANG Qian;PENG Yujie;MA Chenlu;XIE Jianhua(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;School of Life Science,Nanchang University,Nanchang 330031,China;Jiangxi Deliyuan Food Co.,Ltd.,Fengcheng 331100,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生命科学学院,江西南昌330031 [3]江西得利园食品有限公司,江西丰城331100

出　　处：《食品工业科技》2021年第3期133-139,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31972034);江西省自然科学基金重点项目(20181ACB20013);南昌大学创新学分科研训练项目(8932)。

摘　　要：以凉粉草粗提液为原料,与红薯淀粉混合加热冷却形成红薯黑凉粉。利用中心组合实验设计原理,采用三因素三水平的响应面分析法对凉粉草胶和红薯淀粉制成的新型凉粉进行工艺优化,并对凉粉草制成的凉粉凝胶及其质构特性进行研究。通过回归方程得到最佳的工艺条件为:胶液40%,淀粉5%,蔗糖6%。通过验证实验得到凉粉的弹性为0.78,与理论预测值基本吻合。此研究对制作新型优质的凉粉制品具有一定理论指导作用。Mesona chinensis gum was mixed with sweet potato starch,heated and cooled.Based on the principle of central combination experiment design,a three-factor and three-level response surface analysis method was used to optimize the process of the new Chinese jelly made by Mesona chinensis Benth and sweet potato starch.Then its texture characteristics were studied.The optimal process conditions were obtained through the regression equation:gum 40%,starch 5%,and sucrose 6%.According to the verification experiment,the elasticity of back Chinese jelly was 0.78,which was basically consistent with the theoretical prediction.This research can provide a theoretical guidance for making new high-quality jelly.

关 键 词：凉粉草 红薯淀粉 凉粉 响应面 质构 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]