响应面法优化面包金鲳鱼外壳面糊组分
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摘要
优化面包金鲳鱼外壳面糊主成分,以期获得一种金鲳鱼高品质油炸面糊的组分配方。以金鲳鱼块为原料,采用挂糊、裹面包糠的油炸工艺,分别研究面糊中不同高筋粉与木薯淀粉质量比、小苏打以及水添加量对油炸面包金鲳鱼感官品质的影响。在单因素基础上,以面包金鲳鱼的感官特性、白度、水分含量及硬度为响应值,采用相应曲面法优化面糊中高筋粉与木薯淀粉质量比、小苏打以及水添加量等主成分的配比。结果表明,面糊的最佳配方为:高筋粉与木薯淀粉质量比2︰3,面糊中小苏打的添加量为1.00 g,面糊中水的添加量为120.00 g。在此条件下,RSM模型预测产品的感官评分(总分50分)为44.15分,白度为36.42,含水量为35.51%,硬度为256.17 g。实测产品感官评分为44.00±0.35分、白度为35.80±0.12、水分含量为36.50%±0.63%、硬度为253.20±1.79 g,与预测值无显著差异(p>0.05),产品色泽诱人、外脆里嫩、风味最佳,总体感官评分最优。
In order to obtain a high quality formula of bread Trachinotus ovatus, the batter composition was optimized. In our study, Trachinotus ovatus was taken as material, and was fired after wrapped with batter and bread bran. The influences of ratio of flour and cassava starch, amounts of baking soda and water on sensory properties were studied. he Box-Behnken response surface methodology was used to identify ratio of flour and cassava starch, amounts of baking soda and water on the sensory properties, whiteness, moisture content and hardness of fried bread Trachinotus ovatus to obtain the predictive model of the quadratic polynomial regression equation on the basis of single factor experiments. The optimum composition of batter were as follows: the ratio of flour and cassava starch was 2︰3, amount of baking soda was 1.00 g, amount of water added was 120.00 g. The RSM model predicted the sensory properties(total score 50) was 44.15, whiteness of bread Trachinotus ovatus was 36.42, moisture content was 35.51%, and hardness was 256.17 g. Under this condition, the sensory properties was 44.00±0.35, the whiteness of bread Trachinotus ovatus was 35.80±0.12, moisture content was 36.50%±0.63%, and hardness was 253.20±1.79 g, which was in agreement with the model predictive value(p>0.05). Products produced with the optimum frangibility had an attractive color and got high sensory evaluation.
In order to obtain a high quality formula of bread Trachinotus ovatus, the batter composition was optimized. In our study, Trachinotus ovatus was taken as material, and was fired after wrapped with batter and bread bran. The influences of ratio of flour and cassava starch, amounts of baking soda and water on sensory properties were studied. he Box-Behnken response surface methodology was used to identify ratio of flour and cassava starch, amounts of baking soda and water on the sensory properties, whiteness, moisture content and hardness of fried bread Trachinotus ovatus to obtain the predictive model of the quadratic polynomial regression equation on the basis of single factor experiments. The optimum composition of batter were as follows: the ratio of flour and cassava starch was 2︰3, amount of baking soda was 1.00 g, amount of water added was 120.00 g. The RSM model predicted the sensory properties(total score 50) was 44.15, whiteness of bread Trachinotus ovatus was 36.42, moisture content was 35.51%, and hardness was 256.17 g. Under this condition, the sensory properties was 44.00±0.35, the whiteness of bread Trachinotus ovatus was 35.80±0.12, moisture content was 36.50%±0.63%, and hardness was 253.20±1.79 g, which was in agreement with the model predictive value(p>0.05). Products produced with the optimum frangibility had an attractive color and got high sensory evaluation.
引文
[1]张令文,杨铭铎,计红芳,等.淀粉对油炸挂糊猪肉片品质的影响[J].食品工业科技,2013,34(8):114-117.
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[10]张晨芳,门玲,谭思敏,等.油炸时间和温度对椰味面包罗非鱼品质的影响[J].食品工业科技,2016,37(16):264-268.
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[13]BRANNAN R G,MYERS A S,HERRICK C S.Reduction of fat content during frying using dried egg white and fiber solutions[J].Lipid Science Technology,2013,115(2):946-955.
[14]杨铭铎,邓云,石长波.油炸过程与油炸食品品质的动态关系研究[J].中国粮油学报,2006,10(21):93-98.
[15]张令文,计红芳,杨铭铎,等.糊的组成成分对挂糊油炸猪肉片外壳食用品质的影响[J].食品工业科技,2015,36(17):87-89.
[16]苑永承,孙树明.浅谈国内外小苏打行业现状及展望[J].纯碱工业,2004(1):14-20.
[17]黄亮,孙昌波,李忠海,等.蕨根、葛根和马铃薯淀粉油炸膨化加工性质的比较研究[J].食品工业科技,2011,32(6):139-142,145.
[18]ALTUNAKAR B.Functionality of different batters in deep-fat fried chicken nuggets[D].Ankara:Middle East Technical University,2003.
[19]彭荣艳,程裕东,金银哲.油炸温度和时间对草鱼鱼片品质影响的研究[J].食品工业科技,2015,36(5):132-135.
[20]NASIRI F D,MOHEBBI M,YAZDI F T.Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets[J].Food&Bioprocess Technology,2012,5(4):1238-1245.
[2]SABANIS D,TZIA C.Effect of rice,corn and soy flour addition on characteristics of bread produced from different wheat cultivars[J].Food and Bioprocess Technology,2009,2:68-79.
[3]张聪,陈德慰.油炸食品风味的研究进展[J].食品安全质量检测学报,2014,5(10):3085-3091.
[4]孙克俭.谈谈西式肉糜火腿的生产加工[J].肉类工业,1989(1):26-27.
[5]张令文,计红芳,马汉军,等.油炸过程中挂糊油炸猪肉片外壳食用品质的变化[J].现代食品科技,2016,32(5):180-185.
[6]JEON S,LIM J,INGLETT G E,et al.Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters[J].Journal of Food Engineering,2013,115(2):215-219.
[7]杨晓惠,潘元风,刘以娟,等.不同压热条件对木薯抗性淀粉制备的影响[J].食品与发酵工业,2010,36(11):58-62.
[8]汪磊.新型油炸食品外裹层材料的开发及应用[D].武汉:华中农业大学,2010.
[9]杨抑,徐伟,陈杰,等.响应面分析法对油炸香芋片的工艺优化[J].食品与机械,2009,25(1):46-50.
[10]张晨芳,门玲,谭思敏,等.油炸时间和温度对椰味面包罗非鱼品质的影响[J].食品工业科技,2016,37(16):264-268.
[11]BARUTCU I.Effects of microwave frying and different flour types addition on the microstructure of batter coatings[J].Journal of Food Engineering,2009,95(4):684-692.
[12]刘素娟,田建珍,白建民.专用小麦粉的生产方法[J].粮食科技与经济,2010,35(4):24-26.
[13]BRANNAN R G,MYERS A S,HERRICK C S.Reduction of fat content during frying using dried egg white and fiber solutions[J].Lipid Science Technology,2013,115(2):946-955.
[14]杨铭铎,邓云,石长波.油炸过程与油炸食品品质的动态关系研究[J].中国粮油学报,2006,10(21):93-98.
[15]张令文,计红芳,杨铭铎,等.糊的组成成分对挂糊油炸猪肉片外壳食用品质的影响[J].食品工业科技,2015,36(17):87-89.
[16]苑永承,孙树明.浅谈国内外小苏打行业现状及展望[J].纯碱工业,2004(1):14-20.
[17]黄亮,孙昌波,李忠海,等.蕨根、葛根和马铃薯淀粉油炸膨化加工性质的比较研究[J].食品工业科技,2011,32(6):139-142,145.
[18]ALTUNAKAR B.Functionality of different batters in deep-fat fried chicken nuggets[D].Ankara:Middle East Technical University,2003.
[19]彭荣艳,程裕东,金银哲.油炸温度和时间对草鱼鱼片品质影响的研究[J].食品工业科技,2015,36(5):132-135.
[20]NASIRI F D,MOHEBBI M,YAZDI F T.Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets[J].Food&Bioprocess Technology,2012,5(4):1238-1245.