可食胶黏剂制备工艺优化
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摘要
目的为了优化可食胶黏剂的制备工艺。方法将模糊综合评价法和主成分分析法相结合,确定可食胶黏剂4项性能指标的总分计算方法,然后在单因素试验的基础上,以可食胶黏剂总分为响应值,通过响应面分析确定可食胶黏剂的最佳制备工艺,并研究糯米粉质量分数、明胶质量分数和鱼鳔胶质量分数对可食胶黏剂性能的影响,以及各参数之间的交互作用。结果在糯米粉有质量分数为30%,明胶质量分数为15%,鱼鳔胶质量分数为20%时,可食胶黏剂的综合得分最高。结论在优化条件下,可获得总分为0.957的可食胶黏剂;优化后的工艺可用于指导生产。
The paper aims to optimize the preparation technology of edible adhesive. The fuzzy synthetic evaluation method and the principal component analysis method were combined to determine the total score calculation method of the four performance indexes of edible adhesive. Based on the single factor test, the total score of edible adhesive was taken as the response value. The optimum preparation process of edible adhesive was determined by response surface analysis. The effects of glutinous rice powder mass fraction, gelatin mass fraction and mass fraction of icthyocolla on the properties of edible adhesive and their interaction were studied. When the mass fraction of glutinous rice flour was 30.00%, the mass fraction of gelatin was 15.00%, and the mass fraction of icthyocolla was 20.00%, the comprehensive scores of edible adhesive was the highest. Under the optimal conditions, edible adhesive with a total score of 0.927 can be obtained. The optimized process can be used for guiding production.
The paper aims to optimize the preparation technology of edible adhesive. The fuzzy synthetic evaluation method and the principal component analysis method were combined to determine the total score calculation method of the four performance indexes of edible adhesive. Based on the single factor test, the total score of edible adhesive was taken as the response value. The optimum preparation process of edible adhesive was determined by response surface analysis. The effects of glutinous rice powder mass fraction, gelatin mass fraction and mass fraction of icthyocolla on the properties of edible adhesive and their interaction were studied. When the mass fraction of glutinous rice flour was 30.00%, the mass fraction of gelatin was 15.00%, and the mass fraction of icthyocolla was 20.00%, the comprehensive scores of edible adhesive was the highest. Under the optimal conditions, edible adhesive with a total score of 0.927 can be obtained. The optimized process can be used for guiding production.
引文
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[4]王绍文.复合食品改良剂对不同糯米粉糊化特性及汤圆品质的影响[J].粮食与食品工业,2016,23(2):66-69.WANG Shao-wen.The Effect of Compound Food Ingredients in Feature on Different Glutinous Rice and Quality of Quick-frozen Glue Pudding[J].Cereal and Food Industry,2016,23(2):66-69.
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[6]KARIM A A,BHAT R.Fish Gelatin:Properties,Challenges,and Prospects as an Alternative to Mammalian Gelatins[J].Food Hydrocolloids,2009,23(3):563-576.
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[9]杨晖,马良,于玮,等.兔皮明胶功能特性及其影响因素[J].食品科学,2016,37(23):7-12.YANG Hui,MA Liang,YU Wei,et al.Functional Characteristics and Influencing Factors of Rabbit Skin Gelatin[J].Food Science,2016,37(23):7-12.
[10]杨璐,王丽琴,黄建华,等.文物胶料鱼鳔胶的红外光谱、拉曼光谱及氨基酸分析[J].西北大学学报(自然科学版),2011,41(1):63-66.YANG Lu,WANG Li-qin,HUANG Jian-hua,etal.The Investigation of Fish Bladder Glue,a Kind of Binder Commonly Used in Painted Relics,by Using FTIR,Micro-Raman Spectroscopy and Amino Acid Analysis[J].Journal of Northwest University(Natural Science Edition),2011,41(1):63-66.
[11]GB/T 2794-2013,胶粘剂黏度的测定[S].GB/T 2794-2013,Determination of Adhesive Viscosity[S].
[12]GB/T 1040-2006,塑料拉伸性能的测定[S].GB/T 1040-2006,Determination of Tensile Properties of Plastics[S].
[13]闫怀义,李建伟,刘成琪,等.氨基甲酸酯支链淀粉的制备[J].中国粮油学报,2010,25(10):57-60.YAN Huai-yi,LI Jian-wei,LIU Cheng-qi,et al.Preparation of Amylopectin Carbaminate[J].Journal of the Chinese Cereals and Oils Association,2010,25(10):57-60.
[14]张彦粉,姚瑞玲.纳米TiO2对水性聚氨酯胶粘剂品质的影响研究[J].中国胶粘剂,2017,26(6):13-18.ZHANG Yan-fen,YAO Rui-ling.Study on the Effect of Nanometer TiO2 on the Quality of Waterborne Polyurethane Adhesive[J].China Adhesives,2017,26(6):13-18.
[15]何超,李萌,李婷婷,等.多目标综合评价中四种确定权重方法的比较与分析[J].湖北大学学报(自然科学版),2016,38(2):172-178.HE Chao,LI Meng,LI Ting-ting,et al.Comparison and Analysis of the Four Methods of Determining Weights in Multi-objective Comprehensive Evaluation[J].Journal of Hubei University(Natural Science)2016,38(2):172-178.
[16]刘魁英.食品研究与数据分析[M].北京:中国轻工业出版社,2015.LIU Kui-ying.Food Study and Data Analysis[M].Beijing:China Light Industry Press,2015.
[17]SHIN S,PARK S,PARK M,et al.Cellulose Nanofibers for the Enhancement of Printability of Low Viscosity Gelatin Derivatives[J].Bioresources,2017,12(2):2941-2954.
[18]林好,吴先辉,汪秀妹,等.魔芋葡甘聚糖/明胶流变特性及其成膜研究[J].中国粮油学报,2014,29(10):28-34.LIN Hao,WU Xian-hui,WANG Xiu-mei,et al.The Rheological Characteristics of the Konjac Glucomannan and Gelatin Mixed Solution and Its Effect on the Membrane[J].Journal of the Chinese Cereals and Oils Association,2014,29(10):28-34.
[19]屈峰.一件紫檀嵌粉彩瓷片椅的修复研究[J].故宫博物院院刊,2015,(3):126-135.Qu Feng.The Repair of a Red Sandalwood Armchair with Famille Rose Decorative Porcelain Inlay[J].Palace Museum Journal,2015,(3):126-135.
[20]OLIVEIRA T I,ROSA M F,CAVALCANTE F L,Et al Optimization of Pectin Extraction from Banana Peels with Citric Acid by Using Response Surface Methodology[J].Food Chemistry,2016,198:113-118.
[21]SUMIC Z,VAKULA A,TEPIC A,et al.Modeling and Optimization of Red Currants Vacuum Drying Process by Response Surface Methodology(RSM)[J].Food Chemistry,2016,203:465-475.
[22]MOHAMMADI R,MOHAMMADIFAR M A,MORTAZAVIAN A M,et al.Extraction Optimization of Pepsin-Soluble Collagen from Eggshell Membrane by Response Surface Methodology(RSM)[J].Food Chemistry,2016,190:186-193.
[23]肖乃玉,郑万里,陈少君,等.响应面优化罗非鱼胶原蛋白膜的研制[J].包装工程,2013,34(23):27-32.XIAO Nai-yu,ZHENG Wan-li,CHEN Shao-jun,et al.Preparation of Tilapia Collagen Food Packaging Film by Response Surface Methodology Optimization[J].Packaging Engineering,2013,34(23):27-32.
[24]BEJAOUI M A,BELTRAN G,AGUILERA M P,et al.Continuous Conditioning of Olive Paste by High Power Ultrasounds:Response Surface Methodology to Predict Temperature and Its Effect on Oil Yield and Virgin Olive Oil Characteristics[J].LWT-Food Science and Technology,2016,69:175-184.
[25]钟乐,肖乃玉,翟万京.响应面优化明胶-壳聚糖可食性复合膜的制备[J].包装工程,2017,38(19):98-103.ZHONG Le,XIAO Nai-yu,ZHAI Wan-jing.Gelatin-chitosan Edible Composite Film Preparation through Response Surface Optimization[J].Packaging Engineering,2017,38(19):98-103.
[26]郭兴凤,胡二坤.制备条件对胶原蛋白膜拉伸特性的影响[J].河南工业大学学报(自然科学版),2008,29(1):4-6.GUO Xing-feng,HU Er-kun.Effect of Perpetrating Conditions on the Tensile Properties of Collagen Protein Film[J].Journal of Henan University of Technology(Natural Science Edition),2008,29(1):4-6.
[27]OBEROI D P S,SOGI D S.Utilization of Watermelon Pulp for Lycopene Extraction by Response Surface Methodology[J].Food Chemistry,2017,232:316-321.
[28]蔡路昀,宋艳艳,部建雯,等.鱼源明胶改性的研究进展[J].食品工业科技,2016,37(14):359-362.CAI Lu-yun,SONG Yan-yan,BU Jian-wen,et al.Research Progress of Modification on Fish Gelatin Properties[J].Science and Technology of Food Industry,2016,37(14):359-362.
[29]庞现红.蛋白质模型分子水溶液中溶质-溶质相互作用的热力学研究[D].济南:山东大学,2008.PANG Xian-hong.Studies on the Thermodynamic Properties between the Solute-Solute Interactions in the Aqueous Solutions of Protein Model Molecules[D].Jinan:Shandong University,2008.
[2]LIU R,CONG X,SONG Y,et al.Edible Gum-phenolic-lipid Incorporated Gluten Films for Food Packaging[J].Journal of Food Science,2018,83:1622-1630.
[3]GUO J,LIU Y C,YANG X Q,et al.Fabrication of Edible Gellan Gum/soy Protein Ionic-covalent Entanglement Gels with Diverse Mechanical and Oral Processing Properties[J].Food Research International2014,62(8):917-925.
[4]王绍文.复合食品改良剂对不同糯米粉糊化特性及汤圆品质的影响[J].粮食与食品工业,2016,23(2):66-69.WANG Shao-wen.The Effect of Compound Food Ingredients in Feature on Different Glutinous Rice and Quality of Quick-frozen Glue Pudding[J].Cereal and Food Industry,2016,23(2):66-69.
[5]GóMEZ-GUILLéN M C,GIMéNEZ BLóPEZ-CABALLERO M E,et al.Functional and Bioactive Properties of Collagen and Gelatin from Alternative Sources:A review[J].Food Hydrocolloids,2011,25(8):1813-1827.
[6]KARIM A A,BHAT R.Fish Gelatin:Properties,Challenges,and Prospects as an Alternative to Mammalian Gelatins[J].Food Hydrocolloids,2009,23(3):563-576.
[7]杜娟.涂布纸涂层固化过程中胶粘剂迁移机理的研究[D].天津:天津科技大学,2010.TU Juan.Study on Binder Migration Mechanism During the Consolidation of the Structure of Coatings[D].Tianjin:Tianjin University of Science&Technology,2010.
[8]杜双奎,杨红丹,于修烛,等.商品粳米、籼米、糯米品质特性和糊化特性比较研究[J].食品科学,2010,31(5):78-81.DU Shuang-kui,YANG Hong-dan,YU Xiu-zhuo,et al.Quality Properties of Commercial Rice[J].Food Science,2010,31(5):78-81.
[9]杨晖,马良,于玮,等.兔皮明胶功能特性及其影响因素[J].食品科学,2016,37(23):7-12.YANG Hui,MA Liang,YU Wei,et al.Functional Characteristics and Influencing Factors of Rabbit Skin Gelatin[J].Food Science,2016,37(23):7-12.
[10]杨璐,王丽琴,黄建华,等.文物胶料鱼鳔胶的红外光谱、拉曼光谱及氨基酸分析[J].西北大学学报(自然科学版),2011,41(1):63-66.YANG Lu,WANG Li-qin,HUANG Jian-hua,etal.The Investigation of Fish Bladder Glue,a Kind of Binder Commonly Used in Painted Relics,by Using FTIR,Micro-Raman Spectroscopy and Amino Acid Analysis[J].Journal of Northwest University(Natural Science Edition),2011,41(1):63-66.
[11]GB/T 2794-2013,胶粘剂黏度的测定[S].GB/T 2794-2013,Determination of Adhesive Viscosity[S].
[12]GB/T 1040-2006,塑料拉伸性能的测定[S].GB/T 1040-2006,Determination of Tensile Properties of Plastics[S].
[13]闫怀义,李建伟,刘成琪,等.氨基甲酸酯支链淀粉的制备[J].中国粮油学报,2010,25(10):57-60.YAN Huai-yi,LI Jian-wei,LIU Cheng-qi,et al.Preparation of Amylopectin Carbaminate[J].Journal of the Chinese Cereals and Oils Association,2010,25(10):57-60.
[14]张彦粉,姚瑞玲.纳米TiO2对水性聚氨酯胶粘剂品质的影响研究[J].中国胶粘剂,2017,26(6):13-18.ZHANG Yan-fen,YAO Rui-ling.Study on the Effect of Nanometer TiO2 on the Quality of Waterborne Polyurethane Adhesive[J].China Adhesives,2017,26(6):13-18.
[15]何超,李萌,李婷婷,等.多目标综合评价中四种确定权重方法的比较与分析[J].湖北大学学报(自然科学版),2016,38(2):172-178.HE Chao,LI Meng,LI Ting-ting,et al.Comparison and Analysis of the Four Methods of Determining Weights in Multi-objective Comprehensive Evaluation[J].Journal of Hubei University(Natural Science)2016,38(2):172-178.
[16]刘魁英.食品研究与数据分析[M].北京:中国轻工业出版社,2015.LIU Kui-ying.Food Study and Data Analysis[M].Beijing:China Light Industry Press,2015.
[17]SHIN S,PARK S,PARK M,et al.Cellulose Nanofibers for the Enhancement of Printability of Low Viscosity Gelatin Derivatives[J].Bioresources,2017,12(2):2941-2954.
[18]林好,吴先辉,汪秀妹,等.魔芋葡甘聚糖/明胶流变特性及其成膜研究[J].中国粮油学报,2014,29(10):28-34.LIN Hao,WU Xian-hui,WANG Xiu-mei,et al.The Rheological Characteristics of the Konjac Glucomannan and Gelatin Mixed Solution and Its Effect on the Membrane[J].Journal of the Chinese Cereals and Oils Association,2014,29(10):28-34.
[19]屈峰.一件紫檀嵌粉彩瓷片椅的修复研究[J].故宫博物院院刊,2015,(3):126-135.Qu Feng.The Repair of a Red Sandalwood Armchair with Famille Rose Decorative Porcelain Inlay[J].Palace Museum Journal,2015,(3):126-135.
[20]OLIVEIRA T I,ROSA M F,CAVALCANTE F L,Et al Optimization of Pectin Extraction from Banana Peels with Citric Acid by Using Response Surface Methodology[J].Food Chemistry,2016,198:113-118.
[21]SUMIC Z,VAKULA A,TEPIC A,et al.Modeling and Optimization of Red Currants Vacuum Drying Process by Response Surface Methodology(RSM)[J].Food Chemistry,2016,203:465-475.
[22]MOHAMMADI R,MOHAMMADIFAR M A,MORTAZAVIAN A M,et al.Extraction Optimization of Pepsin-Soluble Collagen from Eggshell Membrane by Response Surface Methodology(RSM)[J].Food Chemistry,2016,190:186-193.
[23]肖乃玉,郑万里,陈少君,等.响应面优化罗非鱼胶原蛋白膜的研制[J].包装工程,2013,34(23):27-32.XIAO Nai-yu,ZHENG Wan-li,CHEN Shao-jun,et al.Preparation of Tilapia Collagen Food Packaging Film by Response Surface Methodology Optimization[J].Packaging Engineering,2013,34(23):27-32.
[24]BEJAOUI M A,BELTRAN G,AGUILERA M P,et al.Continuous Conditioning of Olive Paste by High Power Ultrasounds:Response Surface Methodology to Predict Temperature and Its Effect on Oil Yield and Virgin Olive Oil Characteristics[J].LWT-Food Science and Technology,2016,69:175-184.
[25]钟乐,肖乃玉,翟万京.响应面优化明胶-壳聚糖可食性复合膜的制备[J].包装工程,2017,38(19):98-103.ZHONG Le,XIAO Nai-yu,ZHAI Wan-jing.Gelatin-chitosan Edible Composite Film Preparation through Response Surface Optimization[J].Packaging Engineering,2017,38(19):98-103.
[26]郭兴凤,胡二坤.制备条件对胶原蛋白膜拉伸特性的影响[J].河南工业大学学报(自然科学版),2008,29(1):4-6.GUO Xing-feng,HU Er-kun.Effect of Perpetrating Conditions on the Tensile Properties of Collagen Protein Film[J].Journal of Henan University of Technology(Natural Science Edition),2008,29(1):4-6.
[27]OBEROI D P S,SOGI D S.Utilization of Watermelon Pulp for Lycopene Extraction by Response Surface Methodology[J].Food Chemistry,2017,232:316-321.
[28]蔡路昀,宋艳艳,部建雯,等.鱼源明胶改性的研究进展[J].食品工业科技,2016,37(14):359-362.CAI Lu-yun,SONG Yan-yan,BU Jian-wen,et al.Research Progress of Modification on Fish Gelatin Properties[J].Science and Technology of Food Industry,2016,37(14):359-362.
[29]庞现红.蛋白质模型分子水溶液中溶质-溶质相互作用的热力学研究[D].济南:山东大学,2008.PANG Xian-hong.Studies on the Thermodynamic Properties between the Solute-Solute Interactions in the Aqueous Solutions of Protein Model Molecules[D].Jinan:Shandong University,2008.