响应面法优化风味肽调味盐配方研究  

Optimization of Formula of Flavor Peptide Seasoning Salt by Response Surface Methodology

作　　者：徐欢欢 戴临雪 李加兴 吴志康 韩贵亮 岳元媛 XU Huanhuan;DAI Linxue;LI Jiaxing;WU Zhikang;HAN Guiliang;YUE Yuanyuan(Snowsky Salt Industry Group.,Ltd.,Changsha 410015,China;Hunan Provincial Research Center of Well and Rock Salt Engineering Technology,Changsha 410015,China;Hunan Light Industry and Salt Industry Group Technology Center Co.,Ltd.,Changsha 410015,China)

机构地区：[1]雪天盐业集团股份有限公司,湖南长沙410015 [2]湖南省井矿盐工程技术研究中心,湖南长沙410015 [3]湖南省轻工盐业集团技术中心有限公司,湖南长沙410015

出　　处：《食品科技》2023年第7期205-211,共7页Food Science and Technology

基　　金：长沙市科技计划项目(kh1902249)。

摘　　要：以精制盐为主要原料,研究风味肽‘XIAN 100’、玉米粉、二氧化硅的添加量对制得的调味盐货架期稳定性的影响。以调味盐结块率和休止角为指标,通过双指标加权法对风味肽调味盐货架期稳定性进行综合评分。结果表明,风味肽调味盐的最佳配方为‘XIAN 100’添加量1.8%(质量分数,以下同)、玉米粉添加量3.1%、二氧化硅添加量1.1%、精制盐添加量94.0%,此条件下调味盐的货架期稳定性最好,综合评分为55.38分,产品各理化指标均符合调味盐行业标准。研究结果可为开发货架期稳定性好的调味盐产品提供思路。In order to research the influence of the addition amount of flavor peptide‘XIAN 100’,corn flour and silicon dioxide on the shelf-life stability of the seasoning salt,it had taking refined salt as the main raw material,with the caking rate and angle of repose of the flavoring salt as indicators,the shelf-life stability of flavoring peptide seasoning salt was comprehensively scored by the double index weighting method.The results showed that the best formula was‘XIAN 100’1.8%(mass fraction),corn flour 3.1%(mass fraction),silica 1.1%(mass fraction),refined salt 94.0%(mass fraction).On this understanding,the shelf-life stability of seasoning salt was the best,and the comprehensive score was 55.38 points.All the physical and chemical indexes of the product met the industry standard of seasoning salt.This study can provide ideas for developing seasoning salt products with good shelf-life stability.

关 键 词：响应面 风味肽 调味盐 结块率 休止角 

分 类 号：TS364[轻工技术与工程]