摘要
以瓜尔胶、黄原胶、TG酶为品质改良剂,在单因素试验基础上,基于主成分综合评价,利用响应面法改良速冻微波青稞鱼面品质。试验结果表明:瓜尔胶、黄原胶和TG酶对面条综合得分影响均达到极显著水平(P<0. 01),且瓜尔胶和黄原胶、黄原胶和TG酶之间存在显著或极显著的协同作用。品质改良剂对速冻微波青稞鱼面品质的影响大小为TG酶>黄原胶>瓜尔胶。对速冻微波青稞鱼面品质改良效果最佳的改良剂配方为:瓜尔胶添加量占混粉总质量的0. 34%,黄原胶添加量占混粉总质量的0. 08%,TG酶添加量占混粉总质量的0. 03%。
Using guar gum,xanthan gum and TG enzyme as quality improvers,the quality of quick-frozen microwave highland barley fish noodle was modified with response surface method and principal component analysis based on the results of single factor experiments.The results showed that the effects of guar gum,xanthan gum and TG enzyme on the comprehensive score of noodle reached extremely significant level(P<0.01).There was significant or extremely significant synergetic effect between guar gum and xanthan gum,xanthan gum and TG enzyme.The effect degree of quality improvers on the quality of quick-frozen microwave highland barely fish noodle has been ranked:TG enzyme>xanthan gum>guar gum.The optimum formula for improving the quality of quick-frozen microwave highland barley fish noodle was guar gum 0.34%,xanthan gum 0.08%and TG enzyme 0.03%.
作者
肖猛
丁捷
赵雪梅
何江红
黄益前
XIAO-Meng;DING-Jie;ZHAO Xue-mei;HE Jiang-hong;HUANG Yi-qian(Sichuan Tourism University,Chengdu 610100,China;College of Food Science,Sichuan Agricultural University,Ya'an 625014,China)
出处
《江苏农业学报》
CSCD
北大核心
2018年第6期1370-1377,共8页
Jiangsu Journal of Agricultural Sciences
基金
四川省教育厅自然科学重点项目(17ZA0291)
烹饪科学四川省高校重点实验室重点项目(PRKX2015Z04)
关键词
速冻微波青稞鱼面
质构特性
感官评价
品质改良
主成分分析
quick-frozen microwave highland barley fish noodle
texture characteristics
sensory evaluation
quality improvement
principal component analysis
作者简介
肖猛(1967-),男,四川成都人,博士,教授,主要研究方向为青稞种质资源保护与加工利用。(E-mail)dingjiedream@163.com;通讯作者:丁捷,(E-mail)cdxmeng@sina.com
