响应面法优化燕麦谷粒牛奶中变性淀粉的研究

Optimization of Modified Starch in Oat Grain Milk by Response Surface Methodology

研究燕麦谷粒牛奶中变性淀粉应用,筛选羟丙基二淀粉磷酸酯作为研究对象,采用正交试验法,优化羟丙基二淀粉磷酸酯、卡拉胶、结冷胶、氧化羟丙基淀粉添加量,以及均质温度、糊化温度、均质压力和糊化时间工艺参数。在此基础上,以离心沉淀率为响应值,研究羟丙基二淀粉磷酸酯、卡拉胶、均质温度、糊化温度对燕麦谷粒牛奶稳定性影响,根据响应面分析,确定最佳条件为羟丙基二淀粉磷酸酯添加量1.22%,卡拉胶添加量0.02%,均质温度61.38℃,糊化温度83.12℃,离心沉淀率达到2.03%。

To study the application of modified starch in oat grain milk,screen hydroxypropyl distarch phosphate as research object,and optimize the addition of hydroxypropyl distarch phosphate,carrageenan,gellan gum and oxidized hydroxypropyl starch by orthogonal test. Amount,as well as homogenization temperature,gelatinization temperature,homogenization pressure and gelatinization time process parameters. On the basis of the above,the effect of hydroxypropyl distarch phosphate,carrageenan,homogenization temperature and gelatinization temperature on the stability of oat grain milk was studied by centrifugal sedimentation rate. The optimal conditions were determined according to the response surface analysis. It is 1.22% hydroxypropyl distarch phosphate,0.02% carrageenan,homogenization temperature 61.38 ℃,gelatinization temperature 83.12 ℃,and the centrifugal precipitation rate reaches 2.03%.