响应面法优化马铃薯方便凉粉复合辅料配比

Optimization of Compound Excipient Ratio of Potato Convenient Jelly by Response Surface Methodology

为提高马铃薯方便凉粉的食用品质,通过单因素实验筛选出影响方便凉粉硬度、30 d析水率、30 d感官评分的主要因素,结合响应面Box-Behnken优化复合辅料配比。结果显示:氯化钠添加量、豌豆淀粉添加量、绿豆淀粉添加量分别为1.46%、4.31%、5.70%时马铃薯方便凉粉品质最优,验证该条件得到马铃薯方便凉粉硬度464.53 gf、30 d析水率2.48964%、30 d感官评分91.34分,对应模型标准误差在允许范围内。故采用响应面Box-Behnken优化获得的马铃薯方便凉粉品质的方案准确可靠,对工业化生产具有实际指导意义,结果可为马铃薯方便凉粉的实际生产提供数据参考。

In order to improve the edible quality of potato instant jelly,the main factors affecting the hardness,30 d water precipitation rate and 30 d sensory score of instant jelly were selected through single factor experiment,and the ratio of composite excipients was optimized combined with response surface Box-Behnken.The results showed that the quality of potato instant jelly was the best when the addition of sodium chloride,pea starch and mung bean starch were 1.46%,4.31% and 5.70%respectively.The hardness of potato instant jelly was 464.53 gf,the water precipitation rate in 30 d was 2.48964%,and the sensory score in 30 d was 91.34.The standard error of the corresponding model was within the allowable range.Therefore,the optimum scheme for the quality of potato instant jelly obtained by response surface Box-Behnken optimization is accurate and reliable,has practical guiding significance for industrial production,and provides data reference for the actual production of potato instant jelly.