摘要
采用响应曲面法(RSM)研究了明胶、魔芋胶和蔗糖酯用量对苜蓿成冻特性的影响。建立苜蓿成冻的二次多项数学模型,并验证模型的有效性,得出优化的工艺条件为:明胶用量3.00%,魔芋胶用量3.00%,蔗糖酯用量2.93%,在此条件下,苜蓿冻的硬度为4477g,黏着性为-6456g,内聚性为0.3127,胶着性为1408g,咀嚼性为1388g。
Alfalfa leaves were bleached and beaten and added to a melted gel mixture of gelatin, konjac colloid and sucrose ester to produce alfalfa gel. The effects of amounts of gelatin, konjac colloid and sucrose ester and interactions among them on textual properties of alfalfa gel such as hardness, adhesiveness, cohesiveness, gumminess and chewiness were analyzed using response surface method-ology (RSM). The mathematical models for the textual properties as a function of amounts of gelatin, konjac colloid and sucrose ester were determined as follows: 3.00%, 3.00%, and 2.93%, respectively and the hardness, the adhesiveness, the cohesiveness, the gumminess and the chewiness of alfalfa gel produced using the above formula were 4477 g, -6456 g, 0.3127, 1408 g, and 1388 g, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第18期29-33,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2007BAD70B02)
关键词
响应曲面法
苜蓿
成冻特性
response surface methodology
alfalfa
textural characteristics