摘要
为了确定鹰嘴豆豆冻生产的最佳工艺,在单因素实验的基础上,采用响应面分析法对鹰嘴豆豆冻的生产工艺进行了优化,分析了料液比、凝胶剂种类及用量、凝胶温度、蔗糖和柠檬酸添加量等因素对鹰嘴豆豆冻品质的影响。根据单因素实验及响应面分析得出最佳的生产工艺配方为:卡拉胶0.4%、魔芋胶0.4%、料液比1:25g/mL、温度70℃、蔗糖添加量15%、柠檬酸添加量0.3%。此时成品色泽均匀、质地饱满,具有淡淡的鹰嘴豆清香,为新型的鹰嘴豆凝胶食品。
In order to find out the best production process for chickpea pudding, on the basis of single- factor experiment, adopts the response surface analysis to optimize the process of chickpea pudding and analyze the influences of various factors including the ratio of solid and liquid, the variety and dosage of gels, the temperature of gels, the amount of additives such as sucrose and citric acid. The formula of the best production process resulted from the single-factor experiment and response surface analysis is as follows： 0.4% of carrageenan, 0.4% of konjac glucomannan, the ratio of solid and liquid of 1：25, temperature of 70 ~C, 15% of sucrose addition and 0.3% of citric acid addition. Under this circumstance the product is with uniformed color and full texture which is reflected with slight fragrance of chickpea pudding. It is a new type of chickpea gelled food.
出处
《食品科技》
CAS
北大核心
2013年第6期89-93,共5页
Food Science and Technology
基金
新疆农业大学校前期课题(XJAU201027)
新疆维吾尔自治区重大科技专项(201130102-4)
关键词
鹰嘴豆
豆冻
响应面
chickpea
pudding
response surface methodology
