摘要
为探究合适的防褐变工艺条件,有效抑制生湿面褐变,提高生湿面的商业价值,以高筋粉为主要原料制作生湿面,在单因素实验基础上,以热烫时间、葡萄糖氧化酶添加量、抗坏血酸添加量为影响因子,色差值为响应值,通过Box-Behnken响应面试验对生湿面防褐变工艺进行优化。结果表明:模拟得到生湿面防褐变工艺二次回归方程的预测模型显著,拟合度好,影响生湿面色差值的主次顺序为热烫时间>葡萄糖氧化酶添加量〉抗坏血酸添加量,生湿面最优的防褐变工艺条件为热烫时间77 s、葡萄糖氧化酶添加量为0.03%、抗坏血酸添加量为0.013%,此时生湿面的色差值为2.23,接近预测值,表明此防褐变工艺具备合理可行性,对生湿面的护色效果较佳,为生湿面的褐变问题的解决提供了参考。
In order to explore suitable anti-browning process conditions,effectively inhibit the browning of fresh wet noodles and improve the commercial value of fresh wet noodles,high-gluten flour was used as the main raw materials to make fresh wet noodles,based on the single factor experiment,the blanching time,glucose oxidase amount,ascorbic acid amount as influencing factors,color difference as the response value,the anti-browning technology of fresh wet noodles was optimized by Box-Behnken response surface experimental design. The results showed that the simulation model of the quadratic regression equation of the anti-browning technology of fresh wet noodles was significant,and the fitting degree was good. The order of influence on color difference of fresh wet noodles was the blanching time>glucose oxidase amount>ascorbic acid amount. The optimum anti-browning process conditions of fresh wet noodles were the blanching time 77 s,glucose oxidase amount 0.03%,and ascorbic acid amount 0.013%. At this time,color difference of fresh wet noodles was 2.23,which was close to the predicted value,indicating the anti-browning technology was reasonably feasible,and the color protection effect on fresh wet noodles was better,which provided reference for solving the browning problem of fresh wet noodles.
作者
孙子钦
王燕
吴卫国
欧阳梦云
赵传文
SUN Zi-qin;WANG Yan;WU Wei-guo;OUYANG Meng-yun;ZHAO Chuan-wen(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Changsha Kaixue Grain and Oil Food Co.,Ltd.,Changsha 410008,China)
出处
《食品工业科技》
CAS
北大核心
2019年第19期158-163,共6页
Science and Technology of Food Industry
基金
长沙市科技计划项目(kq1703004,kc1701046)
关键词
生湿面
褐变
防褐变工艺
响应面试验
fresh wet noodles
browning
anti-browning technology
response surface experiment
