响应面优化全绿豆布丁工艺研究

Study on Response Surface Optimization of Whole Mung Bean Pudding

本文以绿豆(全绿豆)为原料,以卡拉胶、明胶、奶粉、复配糖(L-阿拉伯糖/白砂糖=1∶2.5)添加量为考察因素,以感官评定分数为考察指标,在单因素试验的基础上,经过响应面优化法确定每100g全绿豆布丁产品的最优配方为绿豆12.50g、卡拉胶0.40g、明胶0.38g、奶粉0.59g、复配糖7.07g、结冷胶0.20g、鲜奶香精0.40g,感官评定分数为88.83±3.46分。此工艺下测得全绿豆布丁的蛋白质、总糖、多肽含量分别为2.99±0.10g/100g、7.50±1.86g/100g、85.00±56.00mg/100g。经检测,产品菌落总数检测值为30±10CFU/g,符合国家相关卫生标准。全绿豆布丁营养丰富,呈浅绿色,具有绿豆清香,口感滑爽细腻。该研究成果丰富了市售布丁产品种类,为绿豆的综合利用提供技术参考。

In this paper,mung bean (whole mung bean) was used as raw material,carrageenan,gelatin,milk powder and compound sugar (L-arabinose/sugar=1∶2.5) were added as factors,and sensory evaluation scores were taken as indexes.On the basis of single factor test,the optimal formula of 100 g mung bean pudding product was determined by response surface optimization method.The optimum formula was mung bean 12.50 g,carrageenan 0.40 g,gelatin 0.38 g,milk powder 0.59 g,compound sugar 7.07 g,and sensory evaluation score 88.83 points.The contents of protein,total sugar and polypeptide in whole mung bean pudding were 2.99±0.10 g/100 g,7.50±1.86 g/100 g and 85.00±56.00 mg/100 g respectively.After testing,the detection value of the total number of bacterial colonies was 30±10 CFU/g,which met the relevant national health standards.The whole mungbean pudding is rich in nutrition,light green,with the fragrance of mungbean,smooth and delicate taste.The research results of this paper enrich the types of pudding products on the market and provide technical reference for the comprehensive utilization of mung bean.