摘要
为生产高质量的刺梨糕,以刺梨浓缩汁为原料,通过7种常用食品胶凝剂的单因素试验的基础上进行二元复配试验,再采用响应面设计方法进行复配胶凝剂的比例优化。结果表明:最适复配比为CMC 0.19 g、黄原胶0.18 g和海藻酸钠0.21 g。此复配比例生产的刺梨糕具有良好的咀嚼性及口感,外观金黄透明。
Rosa roxburghii concentrate juice was respectively added with 7 different common food gelatinizers by using the single factor test design to produce high quality Rosa roxburghii pudding and then the proportion of formulation gelatinizers was optimized by using response surface methodology.The results show that the optimum proportion of formulation gelatinizers is 0.19g CMC,0.18g xanthan gum and 0.21g sodium alginate,and Rosa roxburghii pudding produced under the optimum proportion of formulation gelatinizers is of good chewiness,better taste,golden and transparent appearance.
出处
《贵州农业科学》
CAS
北大核心
2011年第1期197-201,共5页
Guizhou Agricultural Sciences
关键词
刺梨糕
胶凝剂
响应面法
Rosa roxburghii pudding
gelatinizer
response surface methodology（RSM）
