析因分析在解决红豆薏米饮料凝胶现象中的应用
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摘要
红豆薏米饮料具有动力学的不稳定性。通过DSC观察发现淀粉吸收能量波峰,确认未充分糊化的淀粉是体系凝胶的成因之一。利用显微镜跟踪观察处理过程中淀粉的形态变化,优化了淀粉的糊化酶解工艺。结合PB试验和正交试验明确造成红豆薏米饮料体系易出现凝胶的显著影响因子和因素间交互作用,并进一步优化配方,达到产品设计要求。通过试验分析发现促进稳定体系形成凝胶的显著影响因子为MCC、卡拉胶、MCC和酪蛋白酸钠的交互作用。数据分析过程中发现,以流变仪检测频率6.31处的修正粘度作为响应值能够完整的分析和解释PB试验和正交试验所构建数学模型。
Red bean and barley drinks have the characteristics of dynamic instability. The cause of the gelation may due to the insufficient dextrinization of starch, which is found by energy absorption peak appeared in DSC test. The gelatinizing and enzyme hydrolysis process of starch was optimized by microscopic observation of morphologic change of starch during different processes. The significant impact factors and interactions between factors of the gel formation were determined by the approach of combining PB test w ith orthogonal test. And then,the formula was further optimized to fulfill the requirements of product design. With the analysis of experiments, MCC, carrageenan,interaction between MCC and sodium caseinate were considered to be the significant impact factors which promote gel formation in red bean and barley drinks. During the process of data analysis,it was found that the modified viscosity at6.31 detection frequency as response value could be used to completely analyze and explain the mathematic model established by the PB test and orthogonal test.
Red bean and barley drinks have the characteristics of dynamic instability. The cause of the gelation may due to the insufficient dextrinization of starch, which is found by energy absorption peak appeared in DSC test. The gelatinizing and enzyme hydrolysis process of starch was optimized by microscopic observation of morphologic change of starch during different processes. The significant impact factors and interactions between factors of the gel formation were determined by the approach of combining PB test w ith orthogonal test. And then,the formula was further optimized to fulfill the requirements of product design. With the analysis of experiments, MCC, carrageenan,interaction between MCC and sodium caseinate were considered to be the significant impact factors which promote gel formation in red bean and barley drinks. During the process of data analysis,it was found that the modified viscosity at6.31 detection frequency as response value could be used to completely analyze and explain the mathematic model established by the PB test and orthogonal test.
引文
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[2]王立峰,陈静宜,谢慧慧,等.薏米多酚细胞抗氧化及Hep G2细胞毒性和抗增殖作用[J].中国农业科学,2013,46(14):2990-3002.
[3]赵晓红.薏米的营养、医用价值及制作饮料的发展前景[J].山西食品工业,2002(3):35-36.
[4]李粉玲,蔡汉权,林泽平.红豆多糖抗氧化性及还原能力的研究[J].食品工业,2014,35(2):190-194.
[5]张姚瑶,邓源喜,董晓雪,等.红豆营养保健价值及在饮料工业中的应用进展[J].安徽农学通报,2017,23(12):153-156.
[6]郑卫东,阴文娅,王光慈,等.添加物对食品乳状液稳定性的影响[J].食品科学,2004(4):26-28.
[7]张淑茹,程润达.蛋白原料稳定性初探[J].食品工业科技,1998(2):19-21.
[8]张乐华.低浓度卡拉胶的流变特性及其复配性研究[D].长沙:中南林业科技大学,2008,6.
[9] GHOTRA BS,VASANTHAN T,TEMELLI F. Rheological properties of aqueous blends of high purity barleyβ-glucan with high purity commercial food gums[J].Food Chem.,2009,117(3):417-425.
[10] ROBERTS RJ,ROWE RC. The solubility parameter and fractional polarity of microcrystalline cellulose as determined by mechanical measurement[J].Int J Pharm,1993,99(5):157-164.
[11]薛玉清,舒成亮,余立意,等.微晶纤维素特性及其在中性乳饮料中的应用研究[J].食品安全质量检测学报,2016,7(8):3143-3147.
[12]胡颖娜.酪蛋白与卡拉胶凝胶作用机理的研究[D].天津:天津科技大学,2015,3.
[13]徐向东,黄立新,宁玄鹤,等.小红豆淀粉的性质研究[J].中国粮油学报,2010,25(5):34-38.