响应面法优化豆渣基可食用一次性餐具
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摘要
以豆渣、变性淀粉、食品级CMC、山梨醇和单甘酯为主要原料,通过单因素试验方法,明确变性淀粉、食品级CMC、山梨醇和单甘酯对豆渣基可食用一次性餐具吸水率和吸油率的影响。按照Box-Behnken设计试验方案,运用响应面分析法建立二阶多项非线性回归方程和数据模型,以吸水率为指标优化豆渣基可食用一次性餐具配比,确定变性淀粉、食品级CMC、山梨醇和单甘酯的添加量,探索豆渣基可食用一次性餐具最佳配比。结果表明,豆渣基可食用一次餐具的添加比例为变性淀粉添加量20.5%,食品级CMC添加量27.0%,山梨醇添加量16.5%,单甘酯添加量5.0%,优化后验证试验的吸水率均值为2.21%(n=3),与软件预测值(2.19%)较为接近,偏差为0.913%,说明模型的拟合程度较好。
This paper took okara,modified starch, food grade CMC, sorbitol and monoglyceride for the main raw material,which identified the effect of modified starch,food grade CMC,sorbitol and monoglyceride on absorbency water and absorbency oil through the single factor experiments. Based on these experiments,according to the Box-Behnken design method,it introduced response surface methodology to establish the nonlinear second order polynomial regress equation and numerical model for the optimized recipe of edible disposable tableware of okara-base by absorbency water,and confirmed the amount of modified starch,amount of food grade CMC,amount of sorbitol,amount of monoglyceride. The result showed that the theoretical optimum formulas were:modified starch 20.5%,CMC 27.0%,sorbitol 16.5% and monoglyceride 5.0%. The water absorbency of optimized verification tested up to 2.21%(n=3),which was close to the predicted value(2.19%),deviation was 0.913%.
This paper took okara,modified starch, food grade CMC, sorbitol and monoglyceride for the main raw material,which identified the effect of modified starch,food grade CMC,sorbitol and monoglyceride on absorbency water and absorbency oil through the single factor experiments. Based on these experiments,according to the Box-Behnken design method,it introduced response surface methodology to establish the nonlinear second order polynomial regress equation and numerical model for the optimized recipe of edible disposable tableware of okara-base by absorbency water,and confirmed the amount of modified starch,amount of food grade CMC,amount of sorbitol,amount of monoglyceride. The result showed that the theoretical optimum formulas were:modified starch 20.5%,CMC 27.0%,sorbitol 16.5% and monoglyceride 5.0%. The water absorbency of optimized verification tested up to 2.21%(n=3),which was close to the predicted value(2.19%),deviation was 0.913%.
引文
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[2]喻远东,张喻.豆渣的价值及加工利用分析探讨[J].粮食科技与经济,2018,43(6):114-115.
[3]李曼,雷霞,陶丽芬,等.改性蕨菜膳食纤维对面团质构及酶性饼干品质的影响[J].农产品加工,2017(17):1-4,10.
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[16]商霓,张辉,赵昆.棕榈叶植物纤维餐盒的热压成型工艺研究[J].科技风,2018(25):189.
[17]王燕.苎麻骨植物纤维餐具的制备及降解性能研究[D].武汉:武汉纺织大学,2014.
[18]邬义明.植物纤维化学[M].北京:轻工出版社,1999:175-180.
[19]马丽叶,阿依左克拉木·牙森,张雪,等.可降解淀粉基塑料餐具[J].山东化工,2016,45(20):68-70.
[20]宋江锋,王润泽,王辉,等.淀粉可食餐具的制备及其性能测定[J].当代化工,2014,43(11):2 246-2 248.
[21]崔建明,谢晓明,玉琼广,等.偶联剂变性淀粉在纸模上研究与应用[J].广西轻工业,2011,27(6):5-6.
[22]张月航.热塑性淀粉基生物材料共混体系加工性能研究[D].武汉:湖北工业大学,2017.
[2]喻远东,张喻.豆渣的价值及加工利用分析探讨[J].粮食科技与经济,2018,43(6):114-115.
[3]李曼,雷霞,陶丽芬,等.改性蕨菜膳食纤维对面团质构及酶性饼干品质的影响[J].农产品加工,2017(17):1-4,10.
[4]Kutos T,Golob T,Kac M,et al.Dietary fibre content of dry and processed beans[J].Food Chemistry,2003(4):231-235.
[5]Fukuda M,Sugihara Y,Itou M,et al.Effects of feeding with okara on plasma and liver lipid levels in rats[J].Nippon Shokuhin Kagaku Kogaku Kaishi,2006,53(4):195-199.
[6]Matsumoto K,Watanabe Y S.Okara,soybean residue,prevents obesity in a diet-induced murine obesity model[J].Bioscience Biotechnology&Biochemistry,2007(3):720-727.
[7]扈晓杰.岩藻黄素和豆渣膳食纤维对肥胖的预防作用及其机理研究[D].杭州:浙江大学,2013.
[8]吴占威,胡志和,邬雄志.豆渣膳食纤维及豆渣超微化制品对小鼠肠道菌群的影响[J].食品科学,2013,34(3):271-275.
[9]Jiménez-Escrig A,Tenorio M D,Espinosa-Martos I,et al.Health-promoting effects of a dietary fiber concentrate from the soybean byproduct okara in rats[J].Journal of Agricultural&Food Chemistry,2008,56(16):495-501.
[10]高大响,黄小忠.1株黑曲霉固态发酵豆渣生产纤维素酶及淀粉酶工艺的优化[J].江苏农业科学,2017,45(22):218-220.
[11]赵爽,庞沐嘉.大豆豆渣再利用现状概述[J].食品安全导刊,2018(24):169-170.
[12]郑玉荣,靳军宝,吴新年,等.基于多数据源的纤维素生物降解颠覆性技术研究[J].中国生物工程杂志,2018,38(5):92-103.
[13]刘天舒,李树君,周树辉.我国一次性餐具技术发展方向:植物纤维餐具[J].农业机械,2011(12):9-11.
[14]魏连江.一次性可降解纸质餐饮具的研究[D].天津:天津科技大学,2005.
[15]戴燕,鲁杰,石淑兰,等.新型纸质快餐具热降解性能研究[J].纸和造纸,2002(2):26-28.
[16]商霓,张辉,赵昆.棕榈叶植物纤维餐盒的热压成型工艺研究[J].科技风,2018(25):189.
[17]王燕.苎麻骨植物纤维餐具的制备及降解性能研究[D].武汉:武汉纺织大学,2014.
[18]邬义明.植物纤维化学[M].北京:轻工出版社,1999:175-180.
[19]马丽叶,阿依左克拉木·牙森,张雪,等.可降解淀粉基塑料餐具[J].山东化工,2016,45(20):68-70.
[20]宋江锋,王润泽,王辉,等.淀粉可食餐具的制备及其性能测定[J].当代化工,2014,43(11):2 246-2 248.
[21]崔建明,谢晓明,玉琼广,等.偶联剂变性淀粉在纸模上研究与应用[J].广西轻工业,2011,27(6):5-6.
[22]张月航.热塑性淀粉基生物材料共混体系加工性能研究[D].武汉:湖北工业大学,2017.