摘要
目的对绿豆淀粉与豆渣复配,并辅以乳化剂和凝固剂制成淀粉/豆渣凝胶,以改良豆渣品质。方法通过单因素试验与响应曲面法考察复配前后淀粉/豆渣凝胶的持水性、质构及口感变化,得到豆渣和淀粉的最佳复配比。结果最佳配方为豆渣添加量30 g,绿豆淀粉添加量9 g,石膏添加量0.12 g,加水量34 mL,高速分散25 min,加热20 min。结论此条件下,凝胶在硬度、弹性和咀嚼性等方面都达最佳,色泽均匀、口感细腻,感官评分高,可为豆渣在食品工业中的进一步研究及应用提供参考。
Objective To make starch/bean dregs composite gel by mixing mung bean starch with bean dregs and adding emulsifiers and coagulants,to improve the quality of bean dregs.Methods Single factor experiment and response surface methodology were used to investigate the changes of water holding capacity,texture and taste of starch/bean dregs composite gel before and after mixing,and the best compound ratio of bean dregs and starch was obtained.Results The optimum formula was as follows:bean dregs 30 g,mung bean starch 9 g,gypsum 0.12 g,water 34 mL,rapid dispersion 25 min,and heating 20 min.Conclusion Under these conditions,starch/bean dregs composite gel gets the best in terms of hardness,elasticity and chewiness,and is uniform in color,delicate in taste and high in sensory score.The research results can provide references for further research and application of bean dregs in the food industry.
作者
刘岚
张平安
沈玥
赵秋艳
张蓓
王少萌
郑一晨
LIU Lan;ZHANG Ping-An;SHEN Yue;ZHAO Qiu-Yan;ZHANG Bei;WANG Shao-Meng;ZHENG Yi-Chen(College of Food Science,Henan Agricultural University,Zhengzhou 450002,China;Henan Food Processing and Circulation Safety Control Engineering Technology Research Center,Zhengzhou 450002,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第4期1313-1319,共7页
Journal of Food Safety and Quality
基金
河南省重点研发与推广专项(172102110048)
河南农业大学大学生实践创新训练计划项目(202010466030)。
关键词
豆渣
淀粉
凝胶
响应面法
bean dregs
starch
gel
response surface methodology
