摘要
以玉米淀粉为主料,通过单因素法结合正交法、响应面法研究不同种类、不同添加量的薯类粉、蔬菜粉对膨化产品色泽及感官评分的影响。以产品的色泽、感官评分为评价指标,对不同颜色的膨化产品进行工艺优化。紫色产品固定玉米淀粉、马铃薯淀粉、油和水添加量20,13,0.5和2.2 kg,响应面优化试验得到最佳工艺参数:紫薯粉、紫山药粉和紫甘蓝粉添加量分别为2.57,2.03和1.02 kg;绿色和黄色产品固定玉米淀粉、马铃薯淀粉、油和水添加量20,13,0.5和2 kg;响应面优化试验得到绿色产品最佳工艺参数:麦苗粉、绿豌豆粉和西兰花粉添加量分别为1.22,0.62和0.88 kg;正交优化试验得到黄色产品最佳工艺参数:南瓜粉和胡萝卜粉添加量分别为2.5和1.5 kg。
Corn starch was used as the main material,and the effects of different kinds and amounts of tubers powder and vegetable powder on the color and sensory score of expanded product were studied by single factor method combined with orthogonal method and response surface method.The color and sensory score of expanded product were used as evaluation indexes to optimize the process of expanded product with different colors.The addition amounts of fixed corn starch,potato starch,oil and water of purple products were 20,13,0.5 and 2.2 kg.The results of response surface optimization showed that the optimum technological parameters were as follows:the addition of purple sweet potato powder,purple yam powder and purple cabbage powder were 2.57,2.03 and 1.02 kg,respectively;Green and yellow products fixed corn starch,potato starch,oil and water were added at 20,13,0.5 and 2 kg.The optimal process parameters of green products were obtained by response surface optimization test as follows:the addition amounts of wheat seedling powder,green pea powder and Broccoli powder were 1.22,0.62 and 0.88 kg,respectively;The optimum technological parameters of yellow product were obtained by orthogonal test as follows:the addition amount of pumpkin powder and carrot powder were 2.5 and 1.5 kg.
作者
黄宗宝
方小玉
蔡英瑜
HUANG Zongbao;FANG Xiaoyu;CAI Yingyu(Fujian Panpan Food Company,Quanzhou 362000)
出处
《食品工业》
CAS
2022年第5期100-107,共8页
The Food Industry
关键词
膨化食品
色泽
响应面
工艺优化
expanded food
color and lustre
response surface methodology
process optimization
