复合品质改良剂对冻糕抗老化效果的影响

Effect of Compound Quality Improver on Anti-aging Effect of Parfait

以质构特性硬度为指标,在单因素试验基础上采用正交试验设计方法,研究α-淀粉酶、羟丙基二淀粉磷酸酯和海藻酸钠对冻糕抗老化作用的影响。结果表明,影响冻糕硬度的主要因素依次为羟丙基二淀粉磷酸酯、α-淀粉酶、海藻酸钠,最佳复合品质改良剂配方为羟丙基二淀粉磷酸酯0.6%,海藻酸钠0.3%,α-淀粉酶0.006%,按此配方,在4℃下冷藏第20d的冻糕硬度最低为1465.83g,为冻糕的工业化生产提供一定的参考。

Using the hardness of texture characteristics as an indicator and using orthogonal experimental design method on the basis of single factor experiments,research the effects ofα-amylase,hydroxypropyl disstarch phosphate and sodium alginate on anti-aging of parfait.The results indicated that the main factors affecting the hardness of parfait are hydroxypropyl distarch phosphate,α-amylase,sodium alginate.The optimal composite quality improver formula is 0.6%hydroxypropyl distarch phosphate,0.3%sodium alginate and 0.006%α-Amylase,According to this formula,at 20th day of refrigeration at 4℃the minimum hardness of parfait is 1465.83 g,providing a certain reference for the industrial production of parfait.