低脂素食沙拉酱稳定体系研究
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摘要
目的:研究制作低脂素食沙拉酱的稳定体系。方法:以马铃薯全粉为基础材料,以感官评价分数和质构参数作为指标。在单因素试验的基础上,以单甘酯、黄原胶和没食子酸丙酯的含量为自变量,以硬度、黏度、弹性、内聚力和感官评价分数为响应值进行多组响应面分析,确定乳化剂、增稠剂、抗氧化剂对产品的质构参数和感官评分的影响。结果:响应面试验回归模型具有显著性,方程对试验拟合较好;确定最优的添加剂含量为单甘酯0.20%,黄原胶0.15%,没食子酸丙酯0.008%。结论:验证试验中,所测产品硬度为124.535g,黏度为422.586g·s,弹性为0.953,内聚力为0.799,感官评分为90分,与模型预测值基本一致,依照此配比加工出的沙拉酱口感润滑、组织细腻,整体体系稳定性较好。
Objective:The objective of this study is to research the stability system of low-fat vegetarian salad dressing.Method:The basic material is potato flour,the sensory evaluation and texture parameters are used as indexes.Based on a series of single-factor experiments,the response surface experiments are used to confirm how monostearin,xanthan gum,propylgallate as independent variables affect a series of texture indexes,such as hardness,viscosity,resilience,cohesion and sensory evaluation of salad dressing,including the content of emulgator,antioxidant and thickener.Result:The model is of great difference,and the established regression equation for sensory evaluation of salad dressing has an excellent goodness of fit.It is confirmed that the best additive amount is 0.20% monostearin,0.15% xanthan gum and 0.008% propylgallate.Conclusion:The confirmation experiment shows that the hardness is 124.535 g,the viscosity is 422.586 g·s,the resilience is 0.953,the cohesion is 0.799 and the sensory evaluation score is 90,which is almost the same as the model predictive value.Salad dressing processed according to this formula is good on taste and stability.It is also fine and smooth.
Objective:The objective of this study is to research the stability system of low-fat vegetarian salad dressing.Method:The basic material is potato flour,the sensory evaluation and texture parameters are used as indexes.Based on a series of single-factor experiments,the response surface experiments are used to confirm how monostearin,xanthan gum,propylgallate as independent variables affect a series of texture indexes,such as hardness,viscosity,resilience,cohesion and sensory evaluation of salad dressing,including the content of emulgator,antioxidant and thickener.Result:The model is of great difference,and the established regression equation for sensory evaluation of salad dressing has an excellent goodness of fit.It is confirmed that the best additive amount is 0.20% monostearin,0.15% xanthan gum and 0.008% propylgallate.Conclusion:The confirmation experiment shows that the hardness is 124.535 g,the viscosity is 422.586 g·s,the resilience is 0.953,the cohesion is 0.799 and the sensory evaluation score is 90,which is almost the same as the model predictive value.Salad dressing processed according to this formula is good on taste and stability.It is also fine and smooth.
引文
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[3]刘梦洋,王安静,任建辉.马铃薯全粉沙拉酱的研究[J].科教纵横,2012(4):198-201.
[4]陈杰,丘明栋,闰杰,等.沙拉酱生产工艺的研究[J].食品工业,2015(12):45-49.
[5]肖岚,谷学权,孙俊秀.麻辣沙拉酱工艺配方及其影响因素[J].中国调味品,2013,38(2):111-113.
[6]许牡丹,杨雯.响应面法优化复合枣粉配方研究[J].食品科技,2012(2):98-101.
[7]程学勋,林洁文,黄敏.质构仪及其在食品研究中的应用[J].广东化工,2012(9):164-165.
[8]白永庆,张璐.食品增稠剂的种类及应用研究进展[J].轻工科技,2012(2):14-16.
[9]艾合买提江,邢军.新疆特色风味沙拉酱的开发与研制[J].食品工业科技,2005(3):115-117.
[10]慕运动.响应面方法及其在食品工业中的应用[J].郑州工程学院学报,2001(3):91-94.