响应面法优化燕麦谷粒牛奶中变性淀粉的研究
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摘要
研究燕麦谷粒牛奶中变性淀粉应用,筛选羟丙基二淀粉磷酸酯作为研究对象,采用正交试验法,优化羟丙基二淀粉磷酸酯、卡拉胶、结冷胶、氧化羟丙基淀粉添加量,以及均质温度、糊化温度、均质压力和糊化时间工艺参数。在此基础上,以离心沉淀率为响应值,研究羟丙基二淀粉磷酸酯、卡拉胶、均质温度、糊化温度对燕麦谷粒牛奶稳定性影响,根据响应面分析,确定最佳条件为羟丙基二淀粉磷酸酯添加量1.22%,卡拉胶添加量0.02%,均质温度61.38℃,糊化温度83.12℃,离心沉淀率达到2.03%。
To study the application of modified starch in oat grain milk,screen hydroxypropyl distarch phosphate as research object,and optimize the addition of hydroxypropyl distarch phosphate,carrageenan,gellan gum and oxidized hydroxypropyl starch by orthogonal test. Amount,as well as homogenization temperature,gelatinization temperature,homogenization pressure and gelatinization time process parameters. On the basis of the above, the effect of hydroxypropyl distarch phosphate, carrageenan,homogenization temperature and gelatinization temperature on the stability of oat grain milk was studied by centrifugal sedimentation rate. The optimal conditions were determined according to the response surface analysis. It is 1.22% hydroxypropyl distarch phosphate,0.02% carrageenan,homogenization temperature 61.38 ℃,gelatinization temperature 83.12 ℃,and the centrifugal precipitation rate reaches 2.03%.
To study the application of modified starch in oat grain milk,screen hydroxypropyl distarch phosphate as research object,and optimize the addition of hydroxypropyl distarch phosphate,carrageenan,gellan gum and oxidized hydroxypropyl starch by orthogonal test. Amount,as well as homogenization temperature,gelatinization temperature,homogenization pressure and gelatinization time process parameters. On the basis of the above, the effect of hydroxypropyl distarch phosphate, carrageenan,homogenization temperature and gelatinization temperature on the stability of oat grain milk was studied by centrifugal sedimentation rate. The optimal conditions were determined according to the response surface analysis. It is 1.22% hydroxypropyl distarch phosphate,0.02% carrageenan,homogenization temperature 61.38 ℃,gelatinization temperature 83.12 ℃,and the centrifugal precipitation rate reaches 2.03%.
引文
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[2]李素云,娄中康,李铁震.马铃薯变性淀粉对西红柿复合灌肠特性影响研究[J].肉类工业,2010(2):27-29.
[3]王婷婷,牛黎莉,张珍,等.四种变性淀粉与黄原胶和魔芋胶复配体系黏度特性研究[J].食品工业科技,2015(23):63-64.
[4]胡爱军,郑捷,秦志平,等.变性淀粉特性及其在食品工业中应用[J].粮食与油脂,2010(6):1-4.
[5]孙曼曼.变性淀粉的性质及在酸奶中的应用研究[D].无锡:江南大学,2012.
[6]李达鸿,李璐,解新安,等.OSA变性淀粉的乳化特性及其对纳米乳液构建影响的研究[J].食品工业科技,2017(1):59-63.
[7]李建磊,陆淳,王东泽,等.燕麦谷物饮料的研制[J].食品科技,2012(3):178-181.
[8]钟焕贵.淀粉与胶体协同增效作用的研究[D].广州:华南理工大学,2009.