响应面优化捻转抗老化剂的复配工艺
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摘要
为了探讨复配抗老化剂对延缓捻转老化现象的影响,以水分含量变化率、质构特性变化率、回生度和感官评价为考察指标,并进行综合评分,利用单因素试验考察瓜尔豆胶、焦磷酸钠、硬脂酰乳酸钠添加量对抗老化效果的影响,并通过响应面优化法建立抗老化效果综合评分和抗老化剂添加量之间的响应模型。结果表明,所得到的捻转抗老化剂复配工艺的回归模型显著(R~2=0.9339),拟合性好,可用于预测延缓捻转老化的效果。最佳复配比例为:瓜尔豆胶添加量0.45%,焦磷酸钠添加量0.44%,硬脂酰乳酸钠添加量0.12%,在此条件下贮藏的捻转硬度、弹性、咀嚼性、水分含量的变化率分别为12.20%、2.30%、13.30%、2.40%,回生度为35.87%,感官评分为8.11,此配比条件下的协同抗老化效果最佳。
In order to investigate the effects of compound anti-aging additives on retarding the aging of Nianzhuan, moisture content change, textural characteristic change, retrogradation degree and sensory evaluation were selected as the indexes toevaluate comprehensive scores. The effects of additive quantities of guar gum, sodium pyrophosphate(SPP) and sodium stearyl lactate(SSL) on anti-aging were investigated by single factor experiment and the response model of anti-aging effects was established by response surface methodology. The results showed that the established regression model of Nianzhuan anti-aging compound process was significant(R~2=0.9339) and the experimental results were in good agreement with the predicted data. Ultimately, the model could be used to describe the effectiveness of anti-aging. The optimal ratio was that guar gum was 0.45%, SPP was 0.44% and SSL was 0.12%, while the anti-aging effect was the best under the optimal compound ratio. Meanwhile. under the optimal conditions, the retrogradation, sensory evaluation and the rate of changes in hardness, elasticity, chewiness and moisture content were 35.87%, 8.11, 12.20%, 2.30%, 13.30% and 2.40%, respectively.
In order to investigate the effects of compound anti-aging additives on retarding the aging of Nianzhuan, moisture content change, textural characteristic change, retrogradation degree and sensory evaluation were selected as the indexes toevaluate comprehensive scores. The effects of additive quantities of guar gum, sodium pyrophosphate(SPP) and sodium stearyl lactate(SSL) on anti-aging were investigated by single factor experiment and the response model of anti-aging effects was established by response surface methodology. The results showed that the established regression model of Nianzhuan anti-aging compound process was significant(R~2=0.9339) and the experimental results were in good agreement with the predicted data. Ultimately, the model could be used to describe the effectiveness of anti-aging. The optimal ratio was that guar gum was 0.45%, SPP was 0.44% and SSL was 0.12%, while the anti-aging effect was the best under the optimal compound ratio. Meanwhile. under the optimal conditions, the retrogradation, sensory evaluation and the rate of changes in hardness, elasticity, chewiness and moisture content were 35.87%, 8.11, 12.20%, 2.30%, 13.30% and 2.40%, respectively.
引文
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[22]徐幸莲,王霞,周光宏,等.磷酸盐对肌球蛋白热凝胶硬度,保水性和超微结构的影响[J].食品科学,2005,26(3):42-46XU Xing-lian,WANG Xia,ZHOU Guang-hong,et al.Effect of phosphates on heat-induced gelation properties of myosin from rabbit skeletal muscles[J].Food Science,2005,26(3):42-46
[23]朱晓龙.磷酸盐在肉类加工中的应用及检测[J].肉类工业,2003,7:36-41ZHU Xiao-long.Application and detection of phosphates in meat processing[J].Meat Industry,2003,7:36-41
[24]Karim A A,Norziah M H,Seow C C.Methods for the study of starch retrogradation[J].Food Chemistry,2000,71(1):9-36
[25]高红岩,张守文.硬脂酰乳酸钠对面粉品质特性及馒头品质的影响[J].食品科学,2005,26(1):84-87GAO Hong-yan,ZHANG Shou-wen.Effect of sodium stearoyl-2-lactylate on wheat flour characteristics and steamed-bread quality[J].Food Science,2005,26(1):84-87
[26]Ribotta P D,Pérez G T,Leon A E,et al.Effect of emulsifier and guar gum on micro structural,rheological and baking performance of frozen bread dough[J].Food Hydrocolloids,2004,18(2):305-313
[2]张云忠,季旭东.青麦仁产业化初探[J].中国果菜,2007,6:39-40ZHANG Yun-zhong,JI Xu-dong.Industrialization of green wheat berry[J].China Fruit Vegetable,2007,6:39-40
[3]杨帆.青麦仁加工、储藏中营养成分保持研究及加工生产线设计[D].郑州:河南工业大学,2016YANG Fan.Studies on the preserves of nutritional contents during processing and storage of green wheat berry and design of production line[D].Zhengzhou:Henan University of Technology,2016
[4]赵阳,徐澎聪,陈海华,等.海藻酸钠对不同直链淀粉含量的玉米淀粉物化性质的影响[J].现代食品科技,2014,30(7):103-109ZHAO Yang,XU Peng-cong,CHEN Hai-hua,et al.Effect of sodium alginate on the physicochemical properties of corn starches with different amylose contents[J].Modern Food Science and Technology,2014,30(7):103-109
[5]孟祥艳.淀粉老化机理及影响因素的研究[J].食品工程,2007,2:60-63MENG Xiang-yan.Study on retrogradation mechanism and influencing factors of starch retrogradation[J].Food Engineering,2007,2:60-63
[6]李玮,高鸿,贾利蓉,等.延缓红薯软糖淀粉老化现象的研究[J].食品工业,2014,35(9):134-138LI Wei,GAO Hong,JIA Li-rong,et al.Study on delaying starch retrogradation of sweet potato soft candies[J].The Food Industry,2014,35(9):134-138
[7]王克钧.湿面的抗老化研究[D].无锡:江南大学,2009WANG Ke-jun.Study of wet noodle anti-aging[D].Wuxi:Jiangnan University,2009
[8]刘寅,张永光,张汝兵,等.响应面法优化产酸丙酸杆菌丙酸发酵条件的研究[J].食品工业科技,2010,5:167-170LIU Yin,ZHANG Yong-guang,ZHANG Ru-bing,et al.Optimization of fermentation conditions for the production of propionic acid by Propionibacterium acidipropionici using response surface methodology[J].Science and Technology of Food Industry,2010,5:167-170
[9]Liu Z,Gong B,Zhang L,et al.The influence of emulsifiers on retrogradation properties of waxy starch[J].Advances in Computational Environment Science,2012:351-358
[10]Ali T M,Hasnain A.Effect of emulsifiers on complexation and retrogradation characteristics of native and chemically modified White sorghum(Sorghum bicolor)starch[J].Thermochimica acta,2013,552(5-6):46-53
[11]滕晓焕,章银良,虎晓明,等.海藻糖及硬脂酰乳酸钠对面包品质的影响[J].食品科技,2015,40(1):172-177TENG Xiao-huan,ZHANG Yin-liang,HU Xiao-ming,et al.Effect of trehalose and sodium stearoyl-2-lactylate on the bread quality[J].Food Science and Technology,2015,40(1):172-177
[12]潘丽军,方坤,马道荣,等.复合改良剂对馒头低温储藏抗老化效果的影响[J].食品科学,2010,31(12):284-287PAN Li-jun,FANG Kun,MA Dao-rong,et al.Effect of compound improvers on anti-retrogradation of steamed bread after frozen storage[J].Food Science,2010,31(12):284-287
[13]刘颖,王修俊,邱树毅,等.复合磷酸盐对鲜切猪里脊肉肌球蛋白凝胶保水性的影响研究[J].现代食品科技,2008,24(4):324-326LIU Ying,WANG Xiu-jun,QIU Shu-yi,et al.Effect of mixed phosphates on water-holding capacity of heat-induced gelation of myosin in fresh griskin[J].Modern Food Science and Technology,2008,24(4):324-326
[14]金征宇.一种简便的淀粉回生度测定方法:中国,2010101669344[P].2010-04-28
[15]刘玉环,焦扬,何利明.双孢蘑菇切片真空冷冻干燥工艺[J].中国蔬菜,2014,1(10):34-36LIU Yu-huan,JIAO Yang,HE Li-ming.Studies on optimization of vacuum freeze drying technology for agaricus bisporus slices[J].China Vegetables,2014,1(10):34-36
[16]GB 2760-2014,食品安全国家标准食品添加剂使用标准[S]
[17]罗磊,周燕燕,刘云宏,等.响应面法优化金银花多酚氧化酶提取工艺[J].食品科学,2014,35(3):117-121LUO Lei,ZHOU Yan-yan,LIU Yun-hong,et al.Optimization of extraction process for polyphenoloxidase from honeysuckle(Lonicera japonica Thunb.)flowers using response surface methodology[J].Food Science,2014,35(3):117-121
[18]Torres M D,Hallmark B,Wilson D I.Effect of concentration on shear and extensional rheology of guar gum solutions[J].Food Hydrocolloids,2014,40(10):85-95
[19]Palaniraj A,Jayaraman V.Production,recovery and applications of xanthan gum by Xanthomonas campestris[J].Journal of Food Engineering,2011,106(1):1-12
[20]王玉珠,林伟锋,陈中,等.多糖类食品添加剂对米饭质构特性的影响[J].中国食品添加剂,2012,3:82-87WANG Yu-zhu,LIN Wei-feng,CHEN Zhong,et al.The effect of polysaccharides food additives on the texture of steamed rice[J].China Food Additives,2012,3:82-87
[21]何义雁,张珺,朱香燕,等.复合改良剂对青团抗老化的影响[J].中国食品添加剂,2014,9:184-189HE Yi-yan,ZHANG Jun,ZHU Xiang-yan,et al.Study on anti-aging effects of green sticky bun using compound modifier[J].China Food Additives,2014,9:184-189
[22]徐幸莲,王霞,周光宏,等.磷酸盐对肌球蛋白热凝胶硬度,保水性和超微结构的影响[J].食品科学,2005,26(3):42-46XU Xing-lian,WANG Xia,ZHOU Guang-hong,et al.Effect of phosphates on heat-induced gelation properties of myosin from rabbit skeletal muscles[J].Food Science,2005,26(3):42-46
[23]朱晓龙.磷酸盐在肉类加工中的应用及检测[J].肉类工业,2003,7:36-41ZHU Xiao-long.Application and detection of phosphates in meat processing[J].Meat Industry,2003,7:36-41
[24]Karim A A,Norziah M H,Seow C C.Methods for the study of starch retrogradation[J].Food Chemistry,2000,71(1):9-36
[25]高红岩,张守文.硬脂酰乳酸钠对面粉品质特性及馒头品质的影响[J].食品科学,2005,26(1):84-87GAO Hong-yan,ZHANG Shou-wen.Effect of sodium stearoyl-2-lactylate on wheat flour characteristics and steamed-bread quality[J].Food Science,2005,26(1):84-87
[26]Ribotta P D,Pérez G T,Leon A E,et al.Effect of emulsifier and guar gum on micro structural,rheological and baking performance of frozen bread dough[J].Food Hydrocolloids,2004,18(2):305-313