响应面优化粽子抗老化工艺

Optimization of Anti-aging Process of Rice Dumplings by Response Surface

该文对粽子抗老化工艺进行研究,以延缓糯米淀粉老化速度,保证粽子在储存期间的口感稳定。以感官评分与质构参数为测定指标,通过单因素试验与响应面试验确定产品的最佳抗老化工艺,得到抗老化性最优的粽子工艺配方为:可溶性大豆多糖添加量0.8%、海藻糖添加量7.0%、米面改良剂(β-淀粉酶、转移葡萄糖苷酶)添加量0.4%。在此工艺条件下,粽子储存3 d后的硬度值增加95.56 gf,与未进行抗老化工艺处理的粽子硬度增加值530.65 gf相比,变化较小,抗老化效果显著;同时,最终的感官评分达到97.35分,评分较高。

In this experiment,the anti-aging technology of rice dumplings was studied to ensure the taste stability of rice dumplings during storage.Taking the sensory score and texture parameters as the determination index,the best anti-aging process of the product was determined by single factor experiment and response surface experiment.The best anti-aging process formula of rice dumplings was obtained as follows:soluble soybean polysaccharide 0.8%,trehalose 7.0%,rice flour improver(β-amylase,transfer glucosidase)0.4%.Under these conditions,the hardness of rice dumplings increased by 95.56 gf,after 3 days storage,compared with 530.65 gf without anti-aging treatment,the change was small,and the anti-aging effect was significant.At the same time,the final sensory score reached 97.35,with a high score.