响应面法优化榛蘑多糖茶干生产加工工艺  

Optimization of the Production and Processing Technology of Dried Hazelnut Mushroom Polysaccharide Tea by Response Surface Methodology

作　　者：陆严涌 苑丽园 柴振宇 LU Yanyong;YUAN Liyuan;CHAI Zhenyu(Boda College,Jilin Normal University,Siping 136000)

机构地区：[1]吉林师范大学博达学院,四平136000

出　　处：《食品工业》2025年第2期91-96,共6页The Food Industry

基　　金：吉林师范大学博达学院吉林省级大学生创新训练计划项目(编号S202313622019)。

摘　　要：以东北优质大豆、长白山野生榛蘑为主要原料研发一款榛蘑多糖茶干,并使用榛蘑多糖代替传统工艺的白砂糖。在单因素试验基础上,通过响应面法优化生产工艺,使用Design-Expert软件,选取卤汁与茶干的液料比、榛蘑多糖用量、浸渍温度3个因素,设计三水平试验进行优化工艺试验。结果表明,优化的榛蘑多糖茶干生产加工工艺为卤汁与茶干的液料比2︰1(mL/g)、榛蘑多糖用量5%、浸渍温度25℃,此工艺制成的榛蘑多糖茶干色泽均匀,硬度适中,有弹性、嚼劲、韧性,豆香适中,感官评分达到92.24分。试验为榛蘑多糖茶干技术改良和豆制品生产加工技术提供可行的借鉴。Use Northeast high-quality soybeans and Changbai Mountain wild Mellea armillaria as main raw materials to develop a Mellea armillaria multi-sugar dried bean curd,and use Mellea armillaria polysaccharide instead of traditional white sugar.On the basis of single factor experiment,response surface method was used to optimize the production process.Design-Expert software was used to select three factors,such as the liquid-material ratio of brine todried bean curd,the amount of Mellea armillaria polysaccharide and the impregnation temperature,and a three-level experiment was designed to optimize the process.The results showed that the processing technology was as follows:the liquid to material ratio of marinating juice to dried tea 2:1(mL/g),the amount of Mellea armillaria polysaccharide 5%,and the dipping temperature 25℃.The dried bean curd was of even color,moderate hardness,elasticity,chewiness,toughness,and moderate bean flavor,and sensory score reached 92.24 points.This study provides technical reference for the production and processing of dried bean curd and dried bean.

关 键 词：茶干 榛蘑 多糖 

分 类 号：TS2[轻工技术与工程—食品科学与工程]