Plackett-Burman设计及响应面法优化速冻糕团配方工艺

Formulation Optimization of Quick-frozen Glutinous Rice Cake by PlackettBurman Design and Response Surface Methodology

为达到延缓速冻糕团老化,改善速冻糕团品质和延长其货架期的效果,以感官评分为主要考察指标,凝胶强度为次要指标,通过Plackett-Burman试验、最陡爬坡试验及Box-Behnken试验对影响速冻糕团生坯品质的工艺配方参数进行筛选和优化,得出最佳工艺配方为(以粉重计):熟粉团15%、海藻糖4%、单甘油脂肪酸酯0.4%、可溶性大豆多糖0.6%、木薯变性淀粉8.5%、糖浆8%、α-淀粉酶0.01%。该研究为速冻糕团的工业化生产提供依据。

In order to delay the aging of quick-frozen rice cake,improve the quality of the quick-frozen glutinous rice cake and prolong the shelf life of the quick-frozen glutinous rice cake.Taking sensory score as the main index and gel strength as the secondary index,through the Plackett-Burman test,the steepest climb test and the Box-Behnken test,the technological formulation parameters affecting the quality of the quick-frozen glutinous rice cake dough were screened and optimized.The final best process recipe was(by powder weight):15%cooked powder,4%trehalose,0.4%monoglycerin fatty acid ester,0.6%soluble soybean polysaccharide,8.5%cassava modified starch,8%syrup,and 0.01%α-amylase.A basis for the industrial production of the quick-frozen glutinous rice cake was provided.