响应面法优化红薯全粉低脂沙拉酱配方的研究
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摘要
以红薯全粉为原料,在单因素试验的基础上,选取植物油、红薯粉、白糖的添加量为响应因素,以感官评分为响应值,利用Box-Behnken响应面分析法对含蛋沙拉酱的配方进行优化,并对优化配方制作的沙拉酱进行理化指标的测定。结果表明:最佳配方为植物油添加量28.75%,白醋添加量7.225%,红薯粉添加量24.3%。此条件下得到的沙拉酱感官评分为88.3774分。该研究可提高红薯全粉的利用率,丰富沙拉酱的口味和类型,提高消费者对健康食品的认识。
Using sweet potato whole powder as the raw material, on the basis of single factor experiment, the content of vegetable oil, sweet potato powder and sugar is selected as the response factors, and sensory score is taken as the response value. Box-Behnken response surface methodology is used to optimize the formula of salad dressing with egg, and the physicochemical indexes of salad dressing is determined. The results show that the optimum formula is 28.75% vegetable oil, 7.225% white vinegar and 24.3% sweet potato powder. Under these conditions, the sensory score of salad dressing is 88.3774. The research can improve the utilization rate of sweet potato whole powder, enrich the taste and type of salad dressing, and improve consumers' awareness of healthy food.
Using sweet potato whole powder as the raw material, on the basis of single factor experiment, the content of vegetable oil, sweet potato powder and sugar is selected as the response factors, and sensory score is taken as the response value. Box-Behnken response surface methodology is used to optimize the formula of salad dressing with egg, and the physicochemical indexes of salad dressing is determined. The results show that the optimum formula is 28.75% vegetable oil, 7.225% white vinegar and 24.3% sweet potato powder. Under these conditions, the sensory score of salad dressing is 88.3774. The research can improve the utilization rate of sweet potato whole powder, enrich the taste and type of salad dressing, and improve consumers' awareness of healthy food.
引文
[1]吴靖娜,陈晓婷,路海霞,等.蓝圆鲹沙拉酱加工工艺研究[J].中国食品添加剂,2016(10):126-134.
[2]罗晓莉,张沙沙,曹晶晶,等.美味牛肝菌风味沙拉酱的研制[J].食品工业科技,2017,38(3):206-210.
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[4]曾习,严涛.低脂沙拉酱的加工工艺研究[J].中国调味品,2017,42(2):105-108.
[5]Abedinzadeh S,Torbati M,Azadmarddamirchi S.Some qualitative and rheological properties of virgin olive oil-apple vinegar salad dressing stabilized with xanthan gum[J].Advanced Pharmaceutical Bulletin,2016,6(4):597.
[6]王萍,樊乃境,李妍,等.低脂素食沙拉酱稳定体系研究[J].中国调味品,2018,43(1):67-72.
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[8]田文.高纤维大豆沙拉酱的研制[D].无锡:江南大学,2013.
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[10]GB 5009.5-2016,食品中蛋白质的测定[S].
[11]GB 5009.4-2016,食品中灰分的测定[S].
[12]GB 5009.3-2016,食品中水分的测定[S].
[13]GB 5009.6-2016,食品中脂肪的测定[S].
[14]GB 5009.128-2016,食品中胆固醇的测定[S].
[15]龙肇,赵强忠,赵谋明.单甘酯和蔗糖酯复配比例对核桃乳稳定性的影响[J].食品与发酵工业,2009,35(5):181-184.
[16]王林,李想,罗文.利用Box-Behnken响应面法优化川明参药膳风味沙拉酱的配方工艺[J].中国调味品,2014,39(10):76-80.
[17]张文婷,孔秀林,孙健.响应面法优化甘薯叶片多酚提取工艺[J].核农学报,2018,32(12):2397-2405.
[18]Montgomery D C.Design and analysis of experiments[J].Technometrics,2001,48(1):158.
[19]SB/T 10753-2012,沙拉酱[S].
[2]罗晓莉,张沙沙,曹晶晶,等.美味牛肝菌风味沙拉酱的研制[J].食品工业科技,2017,38(3):206-210.
[3]郑友军,郑向军.蛋黄酱和沙拉酱的加工[J].中国调味品,1997(4):25-26.
[4]曾习,严涛.低脂沙拉酱的加工工艺研究[J].中国调味品,2017,42(2):105-108.
[5]Abedinzadeh S,Torbati M,Azadmarddamirchi S.Some qualitative and rheological properties of virgin olive oil-apple vinegar salad dressing stabilized with xanthan gum[J].Advanced Pharmaceutical Bulletin,2016,6(4):597.
[6]王萍,樊乃境,李妍,等.低脂素食沙拉酱稳定体系研究[J].中国调味品,2018,43(1):67-72.
[7]聂凌鸿.甘薯资源的开发利用[J].现代商贸工业,2003,10(5):45-47.
[8]田文.高纤维大豆沙拉酱的研制[D].无锡:江南大学,2013.
[9]李莉,张赛,何强,等.响应面法在试验设计与优化中的应用[J].实验室研究与探索,2015,34(8):41-45.
[10]GB 5009.5-2016,食品中蛋白质的测定[S].
[11]GB 5009.4-2016,食品中灰分的测定[S].
[12]GB 5009.3-2016,食品中水分的测定[S].
[13]GB 5009.6-2016,食品中脂肪的测定[S].
[14]GB 5009.128-2016,食品中胆固醇的测定[S].
[15]龙肇,赵强忠,赵谋明.单甘酯和蔗糖酯复配比例对核桃乳稳定性的影响[J].食品与发酵工业,2009,35(5):181-184.
[16]王林,李想,罗文.利用Box-Behnken响应面法优化川明参药膳风味沙拉酱的配方工艺[J].中国调味品,2014,39(10):76-80.
[17]张文婷,孔秀林,孙健.响应面法优化甘薯叶片多酚提取工艺[J].核农学报,2018,32(12):2397-2405.
[18]Montgomery D C.Design and analysis of experiments[J].Technometrics,2001,48(1):158.
[19]SB/T 10753-2012,沙拉酱[S].