摘要
以多糖得率为指标,通过单因素试验和Box-Behnken试验对高速剪切辅助提取牛蒡根活性成分的工艺进行优化;并将其应用于提高牛肉丸的储藏稳定性。试验结果表明:采用高速剪切辅助提取牛蒡根多糖的最佳工艺参数为液料比74.75∶1 m L/g,剪切速率14100 r/min,剪切时间4.2 min,此时实际得率18.46%;与空白对照组相比,添加了提取物的牛肉丸中蛋白质分解和脂肪氧化酸败得到有效地抑制;且在添加量为0.8%时牛肉丸耐储藏稳定性较好。
Using the extraction rate of polysaccharides from Burdock root as an indicator, the optimization of the process conditions of high-speed sheafing extraction was studied. Its applications in improving beef balls storage time were investigated through the single-factor experiment and Box-Behnken design. The results showed that the best process parameters were： liquid-to-solid ratio 74.75 ： 1 mL/g, sheafing speed 14100 r/min and shearing time 4.2 min. Under these conditions, the actual extraction rate was 18.46%. Compared with the control, protein decomposition and the oxidative rancidity was effectively inhibited. The storage stability of beef bails was the better with 0.8% Burdock root polysaccharides extract.
作者
李超
LI Chao(College of Food Engineering, Xuzhou university of Technology, Xuzhou 221018)
出处
《中国食品添加剂》
北大核心
2017年第9期151-159,共9页
China Food Additives
基金
国家星火计划项目(2014GA690103
2014GA690105)
徐州市科技计划项目(KC15N0019)
徐州工程学院培育项目(XKY2014214)
关键词
牛蒡根
高速剪切辅助提取
牛肉丸
储藏稳定性
burdock root
high-speed shearing extraction
beef balls
storage stability
