响应面试验优化肉冻粉配方及其成糊和流变学性质

doi:10.7506/spkx1002-6630-201522005

食品科学

响应面试验优化肉冻粉配方及其成糊和流变学性质

王小燕，黄艳，钟耕

1.西南大学食品科学学院，重庆 400716；2.西南大学食品科学与工程国家级实验示范教学中心，重庆 400715；
3.西南大学重庆市高校魔芋资源利用研究工程中心，重庆 400716

出版日期:2015-11-25 发布日期:2015-12-03
通讯作者: 钟耕
基金资助:
重庆市“121”科技示范工程创新项目（cstc2014zktjccxyyB0022）

Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties

WANG Xiaoyan, HUANG Yan, ZHONG Geng

1. College of Food Science, Southwest University, Chongqing 400716, China;
2. National Undergraduate Experimental Teaching Center, Southwest University, Chongqing 400715, China;
3. Konjac Resources Utilization Engineering Center of Chongqing Universities, Southwest University, Chongqing 400716, China

Online:2015-11-25 Published:2015-12-03
Contact: ZHONG Geng

摘要/Abstract

摘要：

采用四因素三水平Box-Behnken试验设计，研究用魔芋胶、k-卡拉胶、糯米粉和羧甲基纤维素钠复配成的肉冻粉及其对保水性、硬度、糊化和流变性质的影响。结果表明，魔芋胶、k-卡拉胶和羧甲基纤维素钠添加量对肉冻粉的保水性有极显著影响，魔芋胶、k-卡拉胶、糯米粉和羧甲基纤维素钠添加量对肉冻粉的硬度有极显著影响。糯米粉和羧甲基纤维素钠添加量的增加会使肉冻粉的峰值黏度增大，羧甲基纤维素钠添加量增加使肉冻粉体系的崩解值和回升值均增大，而起始成糊温度降低。保水性和硬度最佳的肉冻粉样品在45～85 ℃均为假塑性流体，并随着温度升高假塑性增强，其动态流变学实验表明，随着温度的降低G’、G”呈增大趋势。

关键词: 肉冻粉, 响应面, 魔芋胶, 糊化特性, 流变学性质

Abstract:

In this study, a Box-Behnken design with four factors at three levels was used to analyze the effects of konjac
gum (KGM), k-carrageenan (kCG), glutinous rice flour (GRF) and sodium carboxymethyl cellulose (CMC-Na) on the water
holding capacity (WHC), hardness, pasting, and rheological properties of aspic powder. The results showed that KGM,
kCG, and CMC-Na had extremely significant effects on the WHC of aspic powder, while KGM, kCG, GRF and CMC-Na
had extremely significant effects on its hardness. The peak viscosity of aspic powder increased with an increase in GRF and
CMC-Na. With increasing CMC-Na concentration, the breakdown and setback values increased, and pasting temperature
decreased. Aspic powder samples with the best WHC and hardness were pseudo-plastic fluids at 45–85 ℃, and as the
temperature rose, pseudo-plasticity was enhanced. Dynamic rheological tests showed that as the temperature decreased, G’
and G’’ tended to increase.

Key words: aspic powder, response surface methodology, konjac gum, pasting properties, rheological properties

中图分类号:

TS219

王小燕，黄艳，钟耕. 响应面试验优化肉冻粉配方及其成糊和流变学性质[J]. 食品科学, doi: 10.7506/spkx1002-6630-201522005.

WANG Xiaoyan, HUANG Yan, ZHONG Geng. Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522005.

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响应面试验优化肉冻粉配方及其成糊和流变学性质

Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties

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