摘要
为了优化大米肽果冻的配方,分别对复配胶(魔芋胶/卡拉胶)添加量、大米肽添加量、复配胶(魔芋胶/卡拉胶)配比、pH四个因素进行考察。以感官评价和质构特性为考察指标,通过单因素试验和响应面设计优化大米肽果冻配方,并通过验证试验得到最佳配方。结果表明,最佳配方为复配胶(魔芋胶/卡拉胶)添加量0.8%、大米肽添加量1%、复配胶(魔芋胶/卡拉胶)配比2∶3、pH 4,在此配方条件下,果冻感官综合评分为93分,硬度为451.23 g,弹性为0.98 mm,黏性为338.47 g,咀嚼性为325.46 mJ,可溶性固形物为16.3 g/100 g。研究打开了大米肽应用的新市场,为大米肽健康产品的开发与利用提供理论依据和新思路。
In order to optimize the formulation of rice peptide jelly, four factors of the total mass concentration of compound gum(konjac gum/carrageenan), the addition amount of rice peptide, the ratio of compound gum(konjac gum/carrageenan)and pH were investigated. The formulation of rice peptide jelly was optimized by single factor test and response surface design, and the optimal formulation was obtained by verification test. The results showed that the best formulation was addition amount of compound gum(konjac gum/carrageenan) 0.8%, addition amount of rice peptide 1%, ratio of compound gum(konjac gum/carrageenan) 2∶3, and pH 4. Under the condition of this formulation, the comprehensive sensory score of jelly was 93 points, hardness was 451.23 g, springiness was 0.98 mm, gumminess was 338.47 g, chewiness was 325.46 mJ, and the soluble solid content was 16.3 g/100 g. This study opened a new market for the application of rice peptides, and provided theoretical basis and new ideas for the development and utilization of rice peptide health products.
作者
黄莹
赵彤
陈曦
杨晓
HUANG Ying;ZHAO Tong;CHEN Xi;YANG Xiao(Anti-aging Nutrition&Health Research and Development Center of China Health Promotion Foundation,Wuhan 430000)
出处
《食品工业》
CAS
2022年第11期107-112,共6页
The Food Industry
关键词
大米肽
果冻
响应面法
rice peptide
jelly
response surface methodology
