复合品质改良剂对冻糕抗老化效果的影响  

Effect of Compound Quality Improver on Anti-aging Effect of Parfait

作　　者：李宇航 任元元 孟资宽 邹育 雷英杰 游敬刚 王拥军 LI Yuhang;REN Yuanyuan;MENG Zikuan;ZOU Yu;LEI Yingjie;YOU Jinggang;WANG Yongjun(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu Sichuan 611130,China)

机构地区：[1]四川省食品发酵工业设计研究院有限公司,四川成都611130

出　　处：《食品与发酵科技》2023年第5期33-37,共5页Food and Fermentation Science & Technology

基　　金：四川省科技计划重点研发项目(2020YFN0148)。

摘　　要：以质构特性硬度为指标,在单因素试验基础上采用正交试验设计方法,研究α-淀粉酶、羟丙基二淀粉磷酸酯和海藻酸钠对冻糕抗老化作用的影响。结果表明,影响冻糕硬度的主要因素依次为羟丙基二淀粉磷酸酯、α-淀粉酶、海藻酸钠,最佳复合品质改良剂配方为羟丙基二淀粉磷酸酯0.6%,海藻酸钠0.3%,α-淀粉酶0.006%,按此配方,在4℃下冷藏第20d的冻糕硬度最低为1465.83g,为冻糕的工业化生产提供一定的参考。Using the hardness of texture characteristics as an indicator and using orthogonal experimental design method on the basis of single factor experiments,research the effects ofα-amylase,hydroxypropyl disstarch phosphate and sodium alginate on anti-aging of parfait.The results indicated that the main factors affecting the hardness of parfait are hydroxypropyl distarch phosphate,α-amylase,sodium alginate.The optimal composite quality improver formula is 0.6%hydroxypropyl distarch phosphate,0.3%sodium alginate and 0.006%α-Amylase,According to this formula,at 20th day of refrigeration at 4℃the minimum hardness of parfait is 1465.83 g,providing a certain reference for the industrial production of parfait.

关 键 词：冻糕 抗老化 品质改良剂 复合 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]