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FOOD SCIENCE
2015,36
(22)
25-32
响应面试验优化肉冻粉配方及其成糊和流变学性质
作 者：
王小燕;黄艳;钟耕
单 位：
西南大学食品科学学院;西南大学食品科学与工程国家级实验示范教学中心;西南大学重庆市高校魔芋资源利用研究工程中心
关键词：
肉冻粉;响应面;魔芋胶;糊化特性;流变学性质
摘 要：
采用四因素三水平Box-Behnken试验设计,研究用魔芋胶、k-卡拉胶、糯米粉和羧甲基纤维素钠复配成的肉冻粉及其对保水性、硬度、糊化和流变性质的影响。结果表明,魔芋胶、k-卡拉胶和羧甲基纤维素钠添加量对肉冻粉的保水性有极显著影响,魔芋胶、k-卡拉胶、糯米粉和羧甲基纤维素钠添加量对肉冻粉的硬度有极显著影响。糯米粉和羧甲基纤维素钠添加量的增加会使肉冻粉的峰值黏度增大,羧甲基纤维素钠添加量增加使肉冻粉体系的崩解值和回升值均增大,而起始成糊温度降低。保水性和硬度最佳的肉冻粉样品在45~85℃均为假塑性流体,并随着温度升高假塑性增强,其动态流变学实验表明,随着温度的降低G’、G"呈增大趋势。
译 名：
Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties
作 者：
WANG Xiaoyan;HUANG Yan;ZHONG Geng;College of Food Science,Southwest University;National Undergraduate Experimental Teaching Center,Southwest University;Konjac Resources Utilization Engineering Center of Chongqing Universities,Southwest University;
关键词：
aspic powder;;response surface methodology;;konjac gum;;pasting properties;;rheological properties
摘 要：
In this study,a Box-Behnken design with four factors at three levels was used to analyze the effects of konjac gum(KGM),k-carrageenan(kCG),glutinous rice flour(GRF) and sodium carboxymethyl cellulose(CMC-Na) on the water holding capacity(WHC),hardness,pasting,and rheological properties of aspic powder.The results showed that KGM,kCG,and CMC-Na had extremely significant effects on the WHC of aspic powder,while KGM,kCG,GRF and CMC-Na had extremely significant effects on its hardness.The peak viscosity of aspic powder increased with an increase in GRF and CMC-Na.With increasing CMC-Na concentration,the breakdown and setback values increased,and pasting temperature decreased.Aspic powder samples with the best WHC and hardness were pseudo-plastic fluids at 45-85℃,and as the temperature rose,pseudo-plasticity was renhanced.Dynamic rheological tests showed that as the temperature decreased,G'and G" tended to increase.
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