板栗蚕豆酱的研制及工艺优化
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摘要
实验以市售板栗和蚕豆为主要原料,研究板栗蚕豆酱的制备工艺。在单因素实验的基础上,选择板栗添加量、蚕豆添加量、食用盐用量、白砂糖用量作为自变量,利用Box-Behnken法进行四因素三水平响应面优化设计实验,确定最佳工艺参数为:板栗添加量21.24%,蚕豆添加量42.29%,食用盐添加量13.94%,白砂糖添加量14.85%。制作的酱体香气浓郁,口味独特。
The preparation technology of broad bean paste made from chestnut and broad bean is studied in this paper.On the basis of single factor experiment,the quantity of chestnut,broad bean,edible salt and sugar are selected as the independent variables.Box-Behnken method is used to optimize the design of four factor-three level response surface experiment.The optimum technological parameters are determined as follows:21.24%chestnut,42.29% broad bean,13.94%edible salt and14.85%sugar.The paste body is rich in aroma and unique in taste.
The preparation technology of broad bean paste made from chestnut and broad bean is studied in this paper.On the basis of single factor experiment,the quantity of chestnut,broad bean,edible salt and sugar are selected as the independent variables.Box-Behnken method is used to optimize the design of four factor-three level response surface experiment.The optimum technological parameters are determined as follows:21.24%chestnut,42.29% broad bean,13.94%edible salt and14.85%sugar.The paste body is rich in aroma and unique in taste.
引文
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[9]Ramesh V,Kumar R,Singh R R B,et al.Comparative evaluation of selected strains of Lactobacilli for the development of antioxidant activity in milk[J].Dairy Science&Technology,2012,92(2):179-188.
[2]邢文君.响应面法优化板栗核桃酥生产工艺[J].粮食与油脂,2017,30(7):45-47.
[3]刘红开,李放,张亚宏,等.不同品种蚕豆种皮中膳食纤维的提取工艺优化及其理化特性[J].食品科学,2016,37(16):22-28.
[4]郑敏,欧阳满,黄强.蚕豆蛋白质的营养价值及利用分析[J].粮食流通技术,2017(20):32-33.
[5]Baek H I,Ha K C,Kim H M,et al.Randomized,doubleblind,placebo-controlled trial of Ficus carica paste for the management of functional constipation[J].Asia Pacific Journal of Clinical Nutrition,2016,25(3):487-496.
[6]郑晓艳,王正武.复合保健黑番茄酱的研究[J].食品研究与开发,2016,37(2):70-73.
[7]邵伟,唐明,藏占锋,等.传统豆瓣酱酿造工艺改进与优化研究[J].中国酿造,2010,29(3):130-132.
[8]刘云珍,许喜林,刘永琪,等.豆瓣酱制曲工艺条件优化[J].中国酿造,2016,35(11):108-111.
[9]Ramesh V,Kumar R,Singh R R B,et al.Comparative evaluation of selected strains of Lactobacilli for the development of antioxidant activity in milk[J].Dairy Science&Technology,2012,92(2):179-188.