文章摘要
赵久毅,游欢,唐春红,吴丽,常海军.基于响应面-主成分分析法优化豆渣膨化食品的配方[J].包装工程,2022,43(1):124-132.
ZHAO Jiu-yi,YOU Huan,TANG Chun-hong,WU Li,CHANG Hai-jun.Optimization of Formula of Puffed Soybean Dregs Food by Response Surface and Principal Component Analysis Method[J].Packaging Engineering,2022,43(1):124-132.
基于响应面-主成分分析法优化豆渣膨化食品的配方
Optimization of Formula of Puffed Soybean Dregs Food by Response Surface and Principal Component Analysis Method
投稿时间:2021-06-18  
DOI:10.19554/j.cnki.1001-3563.2022.01.016
中文关键词: 湿豆渣  挤压膨化  响应面  主成分分析
英文关键词: soybean dregs  puffing  response surface  principal component analysis
基金项目:重庆市科技计划(cstc2017shmsA80001)
作者单位
赵久毅 重庆工商大学 环境与资源学院重庆 400067
重庆工商大学 绿色食品研究院重庆 400067 
游欢 重庆工商大学 环境与资源学院重庆 400067
重庆工商大学 绿色食品研究院重庆 400067 
唐春红 重庆工商大学 环境与资源学院重庆 400067
重庆工商大学 绿色食品研究院重庆 400067 
吴丽 重庆工商大学 环境与资源学院重庆 400067
重庆工商大学 绿色食品研究院重庆 400067 
常海军 重庆工商大学 环境与资源学院重庆 400067
重庆工商大学 绿色食品研究院重庆 400067 
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中文摘要:
      目的 为了克服新鲜豆渣难以膨化的缺点,添加小麦面粉、玉米淀粉和水进行复配,开发出一款膨化效果较好、品质较高的豆渣膨化食品。方法 将湿豆渣、小麦面粉、玉米淀粉和水按一定比例混合均匀,利用单螺杆挤压膨化机对其膨化,然后添加防腐酒,最后进行真空包装。单因素实验以500 g湿豆渣为基准量,选取小麦面粉的质量分数、玉米淀粉的质量分数和水的质量分数作为影响因素,并以膨化度、弹性、硬度、胶黏性和咀嚼度作为评价指标,再通过响应面-主成分分析法确定最佳配方。最后测定产品菌落总数和感官分数以确定防腐酒的质量分数和产品保质期。结果 在小麦面粉质量分数为83%,玉米淀粉质量分数为20%,水质量分数为31%时,产品的膨化度为5.61,弹性为0.97,硬度为1178.43 g,胶黏性为935.33,咀嚼性为1028.05。添加质量分数为1%的防腐酒后并真空包装,产品在常温下的保质期至少可达6个月。结论 湿豆渣与小麦面粉、玉米淀粉和水按最优配方复配后,产品膨化效果较好,品质优良。
英文摘要:
      The work aims to develop a puffed soybean dregs food with good puffing effect and high quality by adding wheat flour, corn starch and water, so as to overcome the disadvantage that fresh soybean residue is difficult to puff. Wet soybean dregs, wheat flour, corn starch and water were mixed evenly in a certain proportion and puffed by single screw extruder, then added with antiseptic wine and finally packed by vacuum. The single factor experiment was carried out based on 500 g wet soybean dregs, the mass fraction of wheat flour, corn starch and water was selected as the influencing factors, and the puffing degree, springiness, hardness, gumminess and chewiness were chosen as evaluation indexes. Then, the response surface and principal component analysis method was used to determine the best formula. Finally, the total number of colonies and sensory scores were selected as evaluation indexes to determine the mass fraction of antiseptic wine and the shelf life of the product. When the mass fraction of wheat flour, corn starch and water was 83%, 20%, and 31%, the puffing degree of the product was 5.61, the springiness was 0.97, the hardness was 1178.43 g, the gumminess was 935.33, and the chewiness was 1028.05. After 1% antiseptic wine was added and vacuum packaging was provided, the shelf life of the product could reach at least 6 months at room temperature. When the wet soybean dregs, wheat flour, corn starch and water are mixed according to the best formula, the product has a better puffing effect and good texture quality.
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