摘要
研究三种无磷保水剂大豆分离蛋白、海藻酸钠、甘油对火锅毛肚保水性能影响,,以毛肚增重百分比为指标,通过单因素试验和中心组合试验,运用响应曲面法优化工艺参数,建立工艺参数与增重比的多元二次回归方程,选择出毛肚无磷保水剂的最佳工艺参数。结果表明:毛肚无磷保水的最佳工艺参数:25℃时,大豆分离蛋白、海藻酸钠、甘油浓度分别为0.27%、0.15%、1.5%时,2 h处理后毛肚增重比最大为46.47%,与预测值基本一致。
The objective of this paper is to investigate the effect of three kinds of phosphate-free water-holding agents,including soy protein isolate,sodium alginate and glycerol on water-holding capacity of bovine omasum.Having percentage weight gain of bovine omasum as the index,based on single factor test and central combination test,a quadratic polynomial mathematical model was built,the optimum process parameters was obtained by response surface methodology.The result showed that optimized water retention property of bovine omasum processing parameters were obtained as :at 25 ℃,soy protein isolate,sodium alginate and glycerol concentrations were 0.27%,0.15% and 1.5%,the weight gain of bovine omasum reached 46.47% with the processing time of 2 h,which was consistent with the predicted value.
作者
朱建飞
杨晨曦
常海军
唐春红
ZHUJian-fei;YANGChen-xi;CHANG Hai-jun;TANG Chun-hong(College of Environment and Resources,Chongqing Technology and Business University,Chongqing 400067;Chongqing Engineering Research Center for Processing,Storage & Transportationof Characterized Agro-Products, Chongqing 400067)
出处
《中国食品添加剂》
CAS
2019年第4期134-137,共4页
China Food Additives
关键词
毛肚
无磷保水剂
增重
保水性
响应面法
bovine omasum
phosphorus-free water retention agent
weight gain
water retaining property
response surface methodology
