摘要
为研究海藻酸丙二醇酯(PGA)、谷氨酰胺转氨酶(TG酶)、褐藻胶(SA)3种食品添加剂制成的复配型品质改良剂对低糖青稞蛋糕品质的影响,以模糊综合评价得分为响应值,利用响应面分析法对3种食品添加剂的配方进行优化。结果表明:3种食品添加剂对低糖青稞蛋糕品质影响顺序为:SA>PGA>TG酶,最佳配方为:SA添加量0.17%、TG酶添加量0.13%、PGA添加量0.15%,在此条件下,品质综合评分可达0.987,采用上述最优条件进行验证实验,实际得分为0.98±0.01,成品蛋糕的感官品质良好。
Propylene glycol alginate (PGA), glutamine transaminase (TG enzyme), sodium alginate (SA) were used for preparing the compound food additive to improve the quality of low-sugar barley cake using fuzzy evaluation and response surface methodology. The results showed that the optimum formula was composed of 0.17% of SA, 0.13% of TG, and 0.15% of PGA. Under these conditions, the comprehensive quality score could reach 0.987, and the sensory quality of the finished cake was good.
作者
黄益前
张雨薇
郑万琴
刘春燕
赖攀
肖猛
HUANG Yiqian;ZHANG Yuwei;ZHENG Wanqin;LIU Chunyan;LAI Pan;XIAO Meng(College of Food, Sichuan Tourism University, Chengdu, Sichuan 610100, China)
出处
《美食研究》
北大核心
2019年第3期54-59,共6页
Journal of Researches on Dietetic Science and Culture
基金
四川省教育厅重大培育项目(14CZ0033)
四川省教育厅自然科学项目(18ZB0439)
四川省科技厅科技支撑计划(2016FZ0027)
四川旅游学院2018年科研创新团队(18SCTUTD04)
关键词
低糖
青稞蛋糕
食品添加剂
响应面分析
美食营养
low sugar
highland barley cake
food additive
response surface methodology
food nutrition
