黑芝麻螺旋藻复合营养乳饮料成型工艺优化
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摘要
采用星点设计-效应面法优化黑芝麻螺旋藻复合营养乳饮料工艺。以感官评价与沉淀率为评价指标,以黑芝麻与螺旋藻配比、原料用量、白糖用量为考察因素,对3个因素的各水平进行多元线性和二项式拟合,建立相应的数学模型,按二项式描绘三维效应面,从而得到总评"归一值"(overall desirability,OD)较佳的试验条件。结果表明最佳工艺条件为黑芝麻与螺旋藻配比为50∶1.2(质量比),原料用量为1.8%,白糖用量为3.7%,偏差率为-9.93%。该模型可靠,用此方法优化的工艺具有可行性。
The technology of black sesame Spirulina compound nutritional beverage was optimized by central composite design and response surface methodology.Taking the sensory evaluation and the precipitation rate as the evaluation index,using the ratio of raw materials,the amount of raw materials and the amount of white sugar as the investigation factors,the multiple linear and binomial fitting of each level of the three factors were carried out,and the corresponding mathematical model was established,and the three dimensional effect surface was depicted by the binomial.The optimum technological conditions were that the mixture ratio of black sesame and Spirulina was 50 ∶ 1.2(mass ratio),the raw material dosage was 1.8 %,the sugar content was 3.7 %,and the deviation rate was-9.93 %,which showed that the model was reliable and the process optimized by this method was feasible.
The technology of black sesame Spirulina compound nutritional beverage was optimized by central composite design and response surface methodology.Taking the sensory evaluation and the precipitation rate as the evaluation index,using the ratio of raw materials,the amount of raw materials and the amount of white sugar as the investigation factors,the multiple linear and binomial fitting of each level of the three factors were carried out,and the corresponding mathematical model was established,and the three dimensional effect surface was depicted by the binomial.The optimum technological conditions were that the mixture ratio of black sesame and Spirulina was 50 ∶ 1.2(mass ratio),the raw material dosage was 1.8 %,the sugar content was 3.7 %,and the deviation rate was-9.93 %,which showed that the model was reliable and the process optimized by this method was feasible.
引文
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[2]禾茶饮料今年仍延续下滑态势“复合”饮料成新趋势[J].福建轻纺,2015,15(6):14-16
[3]张文,吴清平,吴军林.螺旋藻营养保健价值及开发应用进展[J].饮料工业,2013,49(3):89-92
[4]李胜,王彩蕴,郑凤荣.银耳芝麻蛋白饮料的工艺及稳定性研究[J].内蒙古农业大学学报,2013(4):143-147
[5]孙宝国,曹雁平,戚向阳,等.食品添加剂(第二版)[M].北京:化学工业出版社,2013:130-158
[6]秦孟秋,肖丽,贺稚非.高脂高蛋白核桃芝麻乳生产工艺及稳定性研究[J].安徽农业科学,2014,42(16):5225-5227,5230
[7]孙强,黄纪念,范会平,等.芝麻蛋白饮料稳定性研究[J].食品研究与开发,2011,32(11):68-71
[8]李勇,唐仕荣,石雷,等.银杏豆乳复合饮料的研制[J].徐州工程学院学报(自然科学版),2015,30(3):30-39
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[10]刘亚琼,马艳莉,王颉.乳化剂和增稠剂对杏鲍菇花生复合植物蛋白饮料稳定性的影响[J].河北农业大学学报,2015,38(1):103-107
[11]高玉丽,左爱东,杜江美.复合植物蛋白饮料稳定性影响因素分析[J].饮料工业,2017,20(2):51-54
[12]徐素云.复合型核桃乳工艺及其品质特性研究[D].贵阳:贵州大学,2015
[13]刘莎莎,李保国,郭雯莉.螺旋藻脱腥及其发酵乳饮料的实验研究[J].食品研究与开发,2013,34(19):45-47
[14]林海生,宋文东,郭健.一种天然“藻茶”的研制[J].食品研究与开发,2012,33(9):104-108
[15]程秀云,罗建玲,罗玉芳.螺旋藻破壁脱腥方法研究[J].福建轻纺,2015,43(8):37-40
[16]任文明,成培芳,贾志成,等.螺旋藻粉脱腥及其饮料研制[J].内蒙古农业大学学报,2012,33(1):104-106
[17]张小芳,程丽丽,曹艳华,等.螺旋藻草莓酸奶的研制[J].农产品加工,2013(12):37-41
[18]林花,丁玲.螺旋藻甜酒酿中水溶性营养成分分析[J].北京农业,2013,14(33):242-243
[19]华欲飞.豆奶饮料加工技术原理及产品开发[J].饮料工业,2017,20(4):78-80
[20]韩庆,周弘春.螺旋藻乳酸菌发酵饮料的研制[J].饮料工业,2008(11):27-30
[21]关黎晓.浅谈食品添加剂种类及其使用[J].新疆有色金属,2016,39(5):109-110
[22]林小琴,钟彬林,蔡福带.响应面法优化黑芝麻谷物浓浆复合稳定剂配方[J].中国食品添加剂,2014(5):76-83
[23]孙月娥,刘彬倩,王卫东.黑米黑豆黑芝麻复合饮料研制[J].食品科学,2012,33(14):312-317