| 响应面法优化软糯口感的粉圆制作配方 |
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| 引用本文： | 苏可珍,唐月登,王玉牛,胡聪,谢林梦,宋贤良.响应面法优化软糯口感的粉圆制作配方[J].南方农业学报,2022,53(2):516-525. |
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| 作者姓名： | 苏可珍 唐月登 王玉牛 胡聪 谢林梦 宋贤良 |
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| 作者单位： | 1 领航食品有限公司, 广州 510805;2 华南农业大学食品学院, 广州 510640 |
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| 基金项目： | 广东省自然科学基金;广东省重点研发计划项目 |
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| 摘 要： | 【目的】优化粉圆配方工艺条件，为软糯口感粉圆的加工生产提供技术支持。【方法】以木薯淀粉为原料，以感官评分和质构参数为评价指标，在单因素试验基础上，利用Design-Expert 8.0.6进行响应面分析，并建立二次多项式数学模型，依据回归分析确定粉圆最优工艺条件。【结果】建立了感官评分（Y）对羧甲基纤维素钠添加量（A）、黄原胶添加量（B）和瓜尔豆胶添加量（C）的二次回归方程: Y=89.9-0.18A-0.79B-0.22C+0.36AB+0.92AC+2.06BC-1.78A2-2.14B2-1.03C2。各因素对粉圆感官评价的影响排序为黄原胶添加量>瓜尔豆胶添加量>羧甲基纤维素钠添加量；黄原胶添加量与瓜尔豆胶添加量的交互作用对粉圆感官品质影响极显著（P<0.01），羧甲基纤维素钠添加量与瓜尔豆胶添加量的交互作用影响显著（P<0.05）。粉圆制作的最优配方为:预糊化淀粉添加量0.07%、羧甲基纤维素钠添加量0.08%、黄原胶添加量0.05%、瓜尔豆胶添加量0.05%，在此条件下，粉圆感官评分91.4分，与模型预测值（89.9分）接近，且弹性（0.671）、咀嚼性（426.5 gf）、硬度（807.2 gf）、粘结性（1644 gf·mm）和内聚性（0.788）等质构数据相对较好。【结论】通过响应面试验优化的粉圆制作配方可有效提高粉圆感官品质，表现出粉圆感官与质构特性的关系，建立的回归模型可靠，可为实际生产提供理论依据和预测。
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| 关 键 词： | 粉圆 感官品质 质构 响应面 工艺优化 |
| 收稿时间： | 2021-05-24 |
Response surface methodology for the optimization of soft waxy taste from Fenyuan processing formula |
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| SU Ke-zhen,TANG Yue-deng,WANG Yu-niu,HU Cong,XIE Lin-meng,SONG Xian-liang.Response surface methodology for the optimization of soft waxy taste from Fenyuan processing formula[J].Journal of Southern Agriculture,2022,53(2):516-525. |
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| Authors: | SU Ke-zhen TANG Yue-deng WANG Yu-niu HU Cong XIE Lin-meng SONG Xian-liang |
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| Institution: | 1 Pilot Food Co., Ltd., Guangzhou 510805, China;2 Food College, South China Agricultural University, Guangzhou 510640, China |
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| Abstract: | 【Objective】To obtain an optimized formula and process conditions in order to provide technical support for the processing and production of soft, waxy Fenyuan.【Method】With cassava starch as the raw material and sensory score and texture parameters as indicators, on the basis of a single factor test, Design-Expert 8.0.6 was used for response surface analysisand a quadratic polynomial mathematical model was established to determine the optimal process conditions of Fenyuan according to regression analysis.【Result】The quadratic regression equation of sensory score(Y) on the amounts added of sodium carboxymethyl cellulose(A), xanthan gum(B) and guar gum(C) was established:Y=89.9- 0.18A-0.79B-0.22C+0.36AB+0.92AC+2.06BC-1.78A2-2.14B2-1.03C2. The order of the effects of various factors on the sensory evaluation was xanthan gum>guar gum>sodium carboxymethyl cellulose. The interaction between xanthan gum and guar gum had extremely significant effect on the sensory quality(P<0.01),and the interaction between sodium carboxymethyl cellulose and guar gum had significant effect(P<0.05). The optimal formula for making Fenyuan was as follows:0.07% pregelatinized starch, 0.08% sodium carboxymethyl cellulose, 0.05% xanthan gum and 0.05% guar gum. Under these conditions, the sensory score of Fenyuan was 91.4,which was close to the predicted value of the model(89.9). The texture data of elasticity(0.671), masticatory(426.5 gf), hardness(807.2 gf), adhesion(1644 gf·mm) and cohesiveness(0.788) are relatively good.【Conclusion】The response surface method can effectively improve the sensory quality of Fenyuan, and reveal the relationship between its sensory and texture characteristics. The regression model is reliable and provides a theoretical basis and prediction for actual production. |
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