Box-Behnken试验设计优化龙香芋酱稳定性工艺  

Optimization of Longxiang Taro Paste Stability Using Box-Behnken Design

作　　者：李志方[1] 施帅[1] 徐海祥[1] LI Zhi-fang;SHI Shuai;XU Hai-xiang(Jiangsu Agri-Animal Husbandry Vocational College,Taizhou 225300,Jiangsu,China)

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300

出　　处：《食品研究与开发》2021年第24期141-146,共6页Food Research and Development

基　　金：企业横向合作项目(芋头新产品开发)(00010113006)。

摘　　要：为解决龙香芋酱贮存时通常会产生油脂析出的问题,提高龙香芋酱体的稳定性,优选单硬脂酸甘油酯、改性大豆磷脂和磷脂等三种乳化剂,以酱体离心出油率为参考指标,通过响应面试验,得出最佳的龙香芋酱复合乳化剂配比。结果显示,当单硬脂酸甘油酯的添加量为6.8 g/kg、改性大豆磷脂的添加量为21.5 g/kg、磷脂的添加量为14.9 g/kg时,龙香芋酱离心出油率为1.51%,酱体呈稳定均质状态,无明显油脂析出现象。The phenomenon of oil precipitation generally occurs during storage of oil boiled Longxiang taro paste.To improve taro paste stability,three kinds of emulsifiers have been optimized,including glyceryl monostearate,modified soybean phospholipid,and phospholipid.The optimal ratio of emulsifier to taro paste was obtained by response surface testing.The centrifugal oil yield of taro paste served as a reference index.Centrifugal oil yields reached their lowest levels(uniformly 1.51%)with 6.8 g/kg,21.5 g/kg and 14.9 g/kg of added glyceryl monostearate,modified soybean phospholipid,and phospholipid,respectively.Under these conditions,the product was stable and homogeneous,and there was no obvious oil precipitation.

关 键 词：BOX-BEHNKEN试验设计 龙香芋酱 乳化剂 稳定性 离心出油率 

分 类 号：TS264.24[轻工技术与工程—发酵工程]