摘要
为优化一种营养面糊的配方,运用模糊综合感官评价方法,进行配方单因素和响应面优化实验。进行其表观黏度、吸湿性测定,制作营养成分表。结果表明,中老年脱脂奶粉、荞麦粉、山楂粉添加量与模糊感官评分相关性高度显著(p<0.05),多元回归分析也表明回归模型极显著(p<0.001)。最佳工艺配方为:中老年脱脂奶粉添加量10.54 g、荞麦粉添加量8.80 g、山楂粉添加量5.20 g、小麦粉10 g、玉米粉5 g、胡萝卜粉5 g、香蕉粉4 g、木糖醇2 g、抗坏血酸0.05 g。产品具有触变性,口感顺滑。在25℃、75%相对湿度条件下,吸湿速率在24~48 h显著增加,96 h后趋于稳定。产品具有合理的营养素分布情况。
In order to optimize the formulation of nutritional batter, the method of fuzzy comprehensive sensory evaluation and the experiments of single factor and the response surface methodology were used. The apparent viscosity and hygroseopicity were tested and ingredients nutritional table was made. The results showed that the correlation be- tween the content of middle - aged and aged skim milk powder, buckwheat flour and hawthorn powder were signifi- cantly correlated with fuzzy sensory score （p 〈 0.05 ）. Multivariate regression analysis also showed that the regression model was highly significant （p 〈 0. 001）. The best formula is： skim milk powder 10.54 g, buckwheat flour 8.80 g, hawthorn powder 5.20 g, wheat flour 10 g, corn flour 5 g, carrot powder 5 g, banana powder 4 g, xylitol 2 g, ascorbic acid 0.05 g. The products are thixotropy with smooth taste. The amount of moisture adsorption increased sharply at 24 -48 h and stabled after 96 h. The product has a reasonable nutrient distribution.
作者
张涛
余林翠
吴鹏
许志诚
孙翌
葛静
田颖
ZHANG Tao;YU Lin-cui;WU Peng;XU Zhi-cheng;SUN Yi;GE Jing;TIAN Ying(School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225000,China;College of Food Science and Technology, Anhui University of Science and Technology, Chuzhou 233100, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第1期185-191,共7页
Food and Fermentation Industries
关键词
响应面分析
模糊综合感官评价
表观黏度
吸湿性
response surface analysis
sensory evaluation of fuzzy comprehension
apparent viscosity
hygroscopicity
