正交试验优化耐贮存即食棒配方

Optimization by Orthogonal Array Design on the Formula of Long Shelf-life Bar

采用正交设计方法优化配方,制备出常温下能安全贮存24个月的即食棒。通过对不同蛋白质原料、不同碳水化合物原料及主要辅助原料进行优化复配,制备软硬度适中且贮存性能稳定的即食棒。试验结果表明,最优的蛋白质原料配比为乳清蛋白∶大豆分离蛋白∶胶原蛋白∶豌豆蛋白=2∶1∶0.5∶0.5;最优碳水化合物原料配比为葡萄糖∶麦芽糖浆∶山梨糖醇=1∶2∶1;主要辅料甘油4.1%,卵磷脂1.6%。高温加速贮存试验结果表明,按照优化配方制备的即食棒在38℃条件下贮存6个月,安全性指标符合国标要求,据此推断该产品在常温下的贮存期不低于24个月。

Orthogonal array design was used to optimize the formula of ready-to-eat bars.The bar was estimated to be able to store for 24 months under normal temperature . The bar was produced by differentially matching various proteins, carbohydrates and supplementary materials. It was tested to have suitable hardness and stable storage. The optimal formula were determined as follows： the ratio of proteins was whey protein： soy protein isolates：collagen：pea protein=2∶1∶0.5∶0.5, the ratio of carbohydrates was glucose：maltose syrup：sorbitol= 1 ∶ 2 ∶ 1, the major supplementary materials were glycerol 4.1 % and lecithin 1.6 %. The results of accelerating test showed an 6 months stable storage under 38 ℃,which indicated an 24 months safe storage period under normal temperature.