食品科学 ›› 2009, Vol. 30 ›› Issue (24 ): 232-237.doi: 10.7506/spkx1002-6630-200924049

• 工艺技术 • 上一篇    下一篇

复合增筋剂对玉米面团质构特性的影响及参数优化研究

王蒙蒙,吕 芬,杨卓君,吴妍雯,卢晓黎*   

  1. 四川大学轻纺与食品学院
  • 收稿日期:2009-11-03 出版日期:2009-12-15 发布日期:2010-12-29
  • 通讯作者: 卢晓黎* E-mail:LXL8628@163.com

Effect of Gluten Enhancer on Texture Characteristics of Corn Dough and Optimization of Parameters

WANG Meng-meng,LU Fen,YANG Zhuo-jun,WU Yan-wen,LU Xiao-li*   

  1. (College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China)
  • Received:2009-11-03 Online:2009-12-15 Published:2010-12-29
  • Contact: LU Xiao-li* E-mail:LXL8628@163.com

摘要:

采用单因素试验研究了添加成分对玉米面团感官品质的影响,筛选出増筋效果较好的添加成分作为增筋剂;运用SAS 软件和响应面法研究了复合增筋剂对玉米面团质构特性的影响,优化了复合增筋剂配方,建立了相应的数学模型。得到的优化复合添加成分的配方为预糊化玉米粉3.41%、谷朊粉4.22%、阿拉伯胶1.25%、海藻酸钠0.08%。

关键词: 增筋剂, 玉米面团, 质构特性, 参数优化

Abstract:

The effects of additives on texture of corn dough were investigated with single-factor test. Addictives with higher gluten enhancing effects were screened out as gluten enhancer by using SAS software and response surface method. The formulas of composite gluten enhancers were optimized and the correlative statistical mechanical models were also established. The optimum formula of composite gluten fortifier was as follows: 3.41% of precooked corn flour content, 4.22% of wheat gluten content, 1.25% of gum arabic content and 0.08% of sodium alginate content.

Key words: gluten enhancer, corn dough, texture characteristics, parameter optimization

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