响应面法优化竹笋蔬菜纸的加工工艺  

Optimization of Processing Technology of Bamboo Shoot Vegetable Paper by Response Surface Methodology

作　　者：张乐乐 茆成娟 楚艳艳 武银银 刘生杰 ZHANG Lele;MAO Chengjuan;CHU Yanyan;WU Yinyin;LIU Shengjie(School of Life Sciences,Fuyang Normal University,Fuyang 236037,China;School of Information Engineering,Fuyang Normal University,Fuyang 236041,China;School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,China)

机构地区：[1]阜阳师范大学生物与食品工程学院,安徽阜阳236037 [2]阜阳师范大学信息工程学院食品系,安徽阜阳236041 [3]江苏海洋大学食品科学与工程学院,江苏连云港222005

出　　处：《信阳农林学院学报》2023年第1期107-113,共7页Journal of Xinyang Agriculture and Forestry University

基　　金：安徽高校自然科学重点项目(KJ2019A0951);安徽省高校优秀青年人才支持计划一般项目(gxyq2022190);阜阳地方农产品食品工艺开发科研创新团队(FX2020KCT02)。

摘　　要：以笋为原料,以大豆卵磷脂、明胶、羧甲基纤维素钠为增稠剂,在单因素实验的基础上,利用响应面实验法确定竹笋蔬菜纸的最佳工艺参数。结果表明,当大豆卵磷脂的添加量为0.40%,羧甲基纤维素钠添加量为0.29%,明胶的添加量为0.38%时,制得的蔬菜纸成型最好,有韧性,颜色金黄、均匀,感官评价最佳。With bamboo shoot as main raw materials,soybean lecithin,gelatin and sodium carboxymethyl cellulose(CMC-Na)as thickening agent,on the basis of single factor test,response surface method was adopted to determine the optimal technological parameters of bamboo shoot vegetable paper.The results showed that when the amount of soybean lecithin was 0.40%,the amount of CMC-Na was 0.29%,and the amount of gelatin was 0.38%,the prepared bamboo shoot vegetable paper had the best shape,toughness,smooth surface,uniform and golden color,and the best sensory evaluation.

关 键 词：竹笋 蔬菜纸 大豆卵磷脂 明胶 羧甲基纤维素钠(CMC-Na) 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]