复合改良剂对阜宁大糕储藏品质影响研究

Effect of Compound Improver on the Storage Quality of Funing Rice Cake

研究改良剂对阜宁大糕储藏品质的影响,建立回归模型并优化复合改良剂最佳工艺参数,为阜宁大糕储藏品质提升提供技术指导。以阜宁大糕为研究对象,研究可溶性大豆多糖、单甘酯、α-淀粉酶和山梨糖醇对阜宁大糕水分含量、水分活度、硬度、弹性、黏聚性和咀嚼度的影响,在单因素实验的基础上,经Box-Behnken四因素三水平响应面实验,优化改良剂添加量参数。最佳复合改良剂添加质量分数为:可溶性大豆多糖0.9%、单甘酯0.3%、α-淀粉酶0.13%、山梨糖醇12.0%。在此条件下通过储藏实验发现优化组阜宁大糕持水能力显著提高,咀嚼度和弹性显著降低,特别是硬度仅为对照组的一半,储藏品质显著改善。微观结构研究表明各处理组阜宁大糕在储藏期间内部结构均出现皱缩,其中对照组微观结构更加松散。

This study aimed to investigate the effects of improvers on the storage quality of Funing rice cake,establish a regression model,and optimize the best process parameters for composite improvers,providing technical guidance for enhancing the storage quality of Funing rice cake.The impacts of soluble soybean polysaccharide,monoglyceride,α-amylase,and sorbitol on the moisture content,water activity,hardness,elasticity,cohesiveness,and chewiness of Funing rice cake were studied.Based on single-factor experiments,Box-Behnken design with four factors and three levels was employed to optimize the improver addition parameters.The optimal composite improver addition amounts were determined as follows:soluble soybean polysaccharide of 0.9%,monoglyceride of 0.3%,α-amylase of 0.13%,and sorbitol of 12.0%.Under these conditions,storage experiments revealed a significant improvement in the water retention capacity of the optimized group of Funing rice cake,with significantly reduced chewiness and elasticity,especially with hardness reaching only half of that in the control group,thus significantly improving the storage quality.Microstructural studies indicated that the internal structure of Funing sponge cakes in all treatment groups exhibited shrinkage during the storage period,with the microstructure of the control group being relatively looser.