摘要
该文通过响应面试验,以感官评分为标准,对紫薯生全粉挂面的配方工艺进行优化。确定紫薯生全粉挂面的最优配方工艺为紫薯生全粉添加量8.70%、水添加量31.40%、柠檬酸添加量0.57%、魔芋葡甘露聚糖添加量0.65%。此条件下制作的挂面感官评分的预测值为86.05,重复试验验证得到的感官评分值为85.17,模型拟合良好。品质结果分析表明,该紫薯生全粉挂面膳食纤维和花青素含量较普通挂面分别提升了25.60%和3.75倍,脂肪含量为(1.18±0.08)g/100 g、蛋白质含量为(10.06±0.01)g/100 g、可供能量为(1427.63±6.53)kJ/100 g,且色泽鲜亮、口感筋道、蒸煮性能良好。
Response surface methodology(RSM)was used for ingredient optimization of noodles made from raw purple sweet potato flour.The optimum recipe was determined as follows:8.70%of raw purple sweet potato flour,31.40%of water,0.57%of citric acid,and 0.65%of konjac glucomannan(KGM).With this recipe,the yielded noodles were predicted to have the sensory score of 86.05,and the sensory score obtained by repeated experiments was 85.17.The model fitted to the data well.According to quality analysis,the content of dietary fiber and anthocyanin of noodles made from raw purple sweet potato flour was 25.60%and 3.75 folds higher than that of ordinary noodles,respectively.Moreover,the noodles had the fat content of(1.18±0.08)g/100 g,protein content of(10.06±0.01)g/100 g,and energy supply of(1427.63±6.53)kJ/100 g,with bright color,good chewiness,and perfect cooking performance.
作者
熊添
蔡芳
何建军
王少华
施建斌
蔡沙
隋勇
陈学玲
范传会
家志文
梅新
XIONG Tian;CAI Fang;HE Jian-jun;WANG Shao-hua;SHI Jian-bin;CAI Sha;SUI Yong;CHEN Xue-ling;FAN Chuan-hui;JIA Zhi-wen;MEI Xin(Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Sub-Center of Agricultural Product Processing Research,Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第19期182-190,共9页
Food Research and Development
基金
湖北省技术创新专项(重大项目)(2019AEE022)
湖北省农业科学院青年科学基金项目(2021NKYJJ14)。
关键词
紫薯生全粉
挂面
响应面
感官评价
品质分析
raw purple sweet potato flour
noodle
response surface
sensory evaluation
quality analysis
作者简介
熊添(1995—),女(汉),研究实习员,硕士,研究方向:农产品加工与储藏;通信作者:梅新(1978—),男,研究员,博士,研究方向:农产品加工与储藏。
