摘要
为提高马铃薯挤压重组米品质,选用单甘酯、海藻酸钠和瓜尔豆胶作为品质改良剂,以马铃薯挤压重组米综合评分为评价指标,通过单因素试验和正交试验优化得到马铃薯挤压重组米品质改良剂配方。结果表明:3种改良剂对马铃薯挤压重组米品质影响的大小顺序为:瓜尔豆胶>单甘酯>海藻酸钠;最佳品质改良剂配方为:单甘酯添加量0.3%,海藻酸钠添加量0.4%,瓜尔豆胶添加量0.4%。此时马铃薯挤压重组米综合评分可达85.97,明显高于对照样品的综合评分72.80,说明此品质改良剂能够明显提高马铃薯挤压重组米的品质。
In order to improve the quality of restructured potato rice,monostearin,sodium alginates and guar gums were chosen as quality improvers. The comprehensive score was used as index to optimize quality improver formula by single factor experiment and orthogonal experiment. The results indicated that the degree of effects on quality of restructured potato rice were guar gum monostearin sodium alginate. The optimum formula was monostearin 0. 3%,sodium alginate 0. 4%,guar gum 0. 4%. Under such conditions,the comprehensive score increased from 72. 80 to 85. 97.It showed that the formula has obvious effect on the quality of restructured potato rice.
作者
曾希珂
章丽琳
张喻
ZENG Xike;ZHANG Lilin;ZHANG Yu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Food Science and Biotechnology Key Laboratory of Hunan Province,Changsha 410128,Hunan,China)
出处
《激光生物学报》
CAS
2018年第1期75-80,共6页
Acta Laser Biology Sinica
关键词
马铃薯挤压重组米
品质改良剂
配方
正交优化
restructured potato rice
quality improver
formulation
orthogonal optimization
