摘要
为提升无明矾鲜湿薯类粉条的产品品质,研究海藻酸钠、聚丙烯酸钠和复合磷酸盐对粉条产品品质和微观结构的影响。以粉条的感官评分、断条率和透光率为指标,采用单因素结合Box-Behnken响应面试验,优化得到复合改良剂的最优配方,并将最优样品与纯淀粉粉条和明矾粉条进行对比,综合分析复合改良剂的效果。结果表明,复合改良剂的最优配方为海藻酸钠质量分数0.8%、聚丙烯酸钠质量分数0.6%、复合磷酸盐质量分数0.5%,此条件下制作的粉条口感筋道、弹性足,感官评分为88.4分,断条率为5%,透光率为97.05%,弹性为0.94,咀嚼性为39.33 N,内部微观结构更紧实,品质接近明矾粉条,且显著优于纯淀粉粉条。研究为粉条加工明矾替代物的开发提供理论支撑,有利于促进粉条产业的健康发展。
To improve the product quality of aluminum-free fresh wet potato starch noodles,the effects of sodium alginate,sodium polyacrylate,and compound phosphates on the product quality and microstructure of the noodles were studied.Using sensory score,breakage rate,and light transmittance as indicators,single-factor experiments combined with Box-Behnken response surface methodology were employed to optimize the optimal formulation of the compound improver.The optimal sample was compared with pure starch noodles and alum-containing noodles to comprehensively analyze the effect of the compound improver.Results showed that the optimal formulation of the compound improver was 0.8%sodium alginate,0.6%sodium polyacrylate,and 0.5%compound phosphates.Noodles prepared under these conditions had a chewy texture,sufficient elasticity,a sensory score of 88.4,a breakage rate of 5%,a light transmittance of 97.05%,an elasticity of 0.94,and a chewiness of 39.33 N.The internal microstructure was more compact,the quality was close to that of alum-containing noodles,and significantly better than that of pure starch noodles.This study provides theoretical support for the development of alum alternatives in starch noodle processing and promotes the healthy development of the starch noodle industry.
作者
孟亚萍
张慧敏
檀静
张云彤
齐文慧
MENG Yaping;ZHANG Huimin;TAN Jing;ZHANG Yuntong;QI Wenhui(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China)
出处
《包装与食品机械》
北大核心
2025年第5期69-78,共10页
Packaging and Food Machinery
基金
河南省重点研发与推广(科技攻关)项目(232102110142,252102110114)
河南省高等学校重点科研项目(26A550028)
郑州科技学院2025年大学生创新训练计划项目(DC202545)。
关键词
海藻酸钠
聚丙烯酸钠
复合磷酸盐
粉条品质
响应面试验
sodium alginate
sodium polyacrylate
compound phosphates
starch noodle quality
response surface methodology
