摘要
为了探讨复配抗老化剂对延缓捻转老化现象的影响,以水分含量变化率、质构特性变化率、回生度和感官评价为考察指标,并进行综合评分,利用单因素试验考察瓜尔豆胶、焦磷酸钠、硬脂酰乳酸钠添加量对抗老化效果的影响,并通过响应面优化法建立抗老化效果综合评分和抗老化剂添加量之间的响应模型。结果表明,所得到的捻转抗老化剂复配工艺的回归模型显著(R^2=0.9339),拟合性好,可用于预测延缓捻转老化的效果。最佳复配比例为:瓜尔豆胶添加量0.45%,焦磷酸钠添加量0.44%,硬脂酰乳酸钠添加量0.12%,在此条件下贮藏的捻转硬度、弹性、咀嚼性、水分含量的变化率分别为12.20%、2.30%、13.30%、2.40%,回生度为35.87%,感官评分为8.11,此配比条件下的协同抗老化效果最佳。
In order to investigate the effects of compound anti-aging additives on retarding the aging of Nianzhuan, moisture content change, textural characteristic change, retrogradation degree and sensory evaluation were selected as the indexes toevaluate comprehensive scores. The effects of additive quantities of guar gum, sodium pyrophosphate （SPP） and sodium stearyl lactate （SSL） on anti-aging were investigated by single factor experiment and the response model of anti-aging effects was established by response surface methodology. The results showed that the established regression model of Nianzhuan anti-aging compound process was significant （R2=0.9339） and the experimental results were in good agreement with the predicted data. Ultimately, the model could be used to describe the effectiveness of anti-aging. The optimal ratio was that guar gum was 0.45%, SPP was 0.44% and SSL was 0.12%, while the anti-aging effect was the best under the optimal compound ratio. Meanwhile. under the optimal conditions, the retrogradation, sensory evaluation and the rate of changes in hardness, elasticity, chewiness and moisture content were 35.87%, 8.11, 12.20%, 2.30%, 13.30% and 2.40%, respectively.
出处
《现代食品科技》
EI
CAS
北大核心
2018年第1期195-202,118,共9页
Modern Food Science and Technology
基金
河南省重大科技专项(151100111300)
河南省科技开放合作项目(152106000054)
关键词
捻转
抗老化剂
复配
质构特性
回生度
Nianzhuan
anti-aging additives
compound
textural characteristics
retrogradation degree
