摘要
以青团硬度为评价指标,在预试验和单因素试验的基础上,筛选出对青团抗老化效果较好的CSL-SSL、瓜尔豆胶、羟丙基变性淀粉并研究其对青团抗老化效果的影响。在此基础上采用Box-Behnken试验设计原理进行响应面试验,研究了复配抗老化剂对青团在储藏过程中老化的影响,优化得到最适的复配抗老化剂方案为:CSL-SSL添加量0.35%,瓜尔豆胶添加量0.39%,羟丙基变性淀粉添加量4.29%。通过验证试验,在该条件下,青团储存第7天的硬度值为13509.4g,比优化前显著降低。
With the hardness of buns as the evaluation index, on the basis of preliminary experiments and single factor experiments, the effects including CSL - SSL, guar gum and hydroxypropyl modified starch on anti - aging of dump- lings were studied. Box - Behnken experimental design of response surface was used to study the effects of anti - aging additives on hardness of the buns during storage. The optimal conditions by software analysis were as follows ： CSL - SSL of 0. 35% , guar gum of 0. 39%, hydroxypropyl modified starch of 4. 29%. At the above condition, the hardness of qing bun on the seventh day was 13509.4g, significantly less than the one before optimization.
出处
《中国食品添加剂》
CAS
北大核心
2014年第9期184-189,共6页
China Food Additives
关键词
青团
硬度
抗老化
响应面
qing dumplings
hardness
anti - aging
response surface
