摘要
本文以感官评分为指标,建立数学模型来进行响应曲面分析,对草莓口味裹衣花生加工过程中的蜡质玉米淀粉添加量(A)、预糊化淀粉添加量(B)、面粉添加量(C)、碳酸氢铵添加量(D)进行探讨。结果表明:A、C、D三个因素对裹衣花生的感官评分均有显著性影响(p<0.05),交互项AB对裹衣花生的感官评分亦有显著性影响(p<0.05)。四个因素对裹衣花生的感官评定影响大小排序:A>C>D>B。确定蜡质玉米淀粉添加量70 g、预糊化淀粉添加量25 g、面粉添加量9.71 g、碳酸氢铵添加量3.1 g为裹衣花生的最佳制作工艺条件。最佳制作工艺制作裹衣花生的感官评分89.31,RSD为0.5639%。此工艺条件制作的裹衣花生符合企业生产标准,可对工业生产提供参考价值。
A mathematical model was established to analyze the response surface based on the sensory score in the study,and that the addition amount of waxy corn starch(A),pregelatinized starch(B),flour(C)and ammonium bicarbonate(D)in the processing of strawberry flavor coated peanuts were discussed.The results showed that A,C and D had significant effect on the sensory scores of coated peanuts(p<0.05),and the interaction item AB also had significant effect on the sensory scores of coated peanuts(p<0.05).The degree order of effects in sensory evaluation of four factors was:A>C>D>B.The optimum processing conditions were determined as 70g waxy corn starch,25g pregelatinized starch,9.71g flour and 3.1g ammonium bicarbonate.The sensory score of coated peanuts was 89.31,RSD was 0.5639%.The coated peanuts produced according to this technology meet the production standard of the enterprise,which have a meaningful reference for industrial production.
作者
崔晨旭
高恩光
李正邦
王娜
CUI Chen-xu;GAO En-guang;LI Zheng-bang;WANG Na(College of Food Science and Technology,Henan Agric.Univ.,Zhengzhou 450002,China;Zhengzhou Nutrition and Health Food Laboratory,Zhengzhou 450002,China;Zhengyang Xindi Peanut Group Co.,Ltd.,Zhengyang 463600,China)
出处
《花生学报》
北大核心
2020年第4期63-68,共6页
Journal of Peanut Science
基金
郑州市营养与健康食品重点实验室项目(KF20190325)。
关键词
裹衣花生
响应曲面法
制作工艺
感官评定
coated peanuts
response surface method
processing technology
sensory evaluation
