| 莼菜水馒头制作配方的优化 |
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| 引用本文： | 陈倩玉, 申勤勤, 陈兰, 白静, 褚之琳, 汪昌保. 莼菜水馒头制作配方的优化[J]. 食品工业科技, 2020, 41(23): 162-168,174. DOI: 10.13386/j.issn1002-0306.2020010262 |
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| 作者姓名： | 陈倩玉 申勤勤 陈兰 白静 褚之琳 汪昌保 |
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| 作者单位： | 1.安徽师范大学环境科学与工程学院, 安徽芜湖 241002 |
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| 基金项目： | 安徽省大学生创新创业训练计划(201810370439)。安徽省高校自然科学基金项目(KJ2018A0314)安徽省自然科学基金项目(1808085MC73) |
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| 摘 要： | 以感官评价和失水率作为评判标准,通过单因素实验分析、单纯形格子法和响应面优化方法,探究莼菜、菱角粉、葛根粉、马蹄粉、糖浓度和琼脂粉等最佳配比,研制出一种莼菜水馒头新型功能食品。最佳配方为:(100 mL水为标准,百分比皆为占水的比例)莼菜7.29%、菱角粉2.54%、葛根粉0.62%、马蹄粉0.20%、蔗糖6.74%、琼脂1.88%,在此条件下,制备的产品感官评分为78.58,失水率为3.70%,综合得分为0.93。产品口感滑嫩,软硬适中,具有浓郁的菱角和莼菜的香气。
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| 关 键 词： | 莼菜 水馒头 失水率 响应面优化 |
| 收稿时间： | 2020-02-03 |
Formulation Optimization of the Gel Food with Brasenia schreberi |
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| CHEN Qian-yu, SHEN Qin-qin, CHEN Lan, BAI Jing, CHU Zhi-lin, WANG Chang-bao. Formulation Optimization of the Gel Food with Brasenia schreberi[J]. Science and Technology of Food Industry, 2020, 41(23): 162-168,174. DOI: 10.13386/j.issn1002-0306.2020010262 |
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| Authors: | CHEN Qian-yu SHEN Qin-qin CHEN Lan BAI Jing CHU Zhi-lin WANG Chang-bao |
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| Affiliation: | 1.College of Environmental Science and Engineering, Anhui Normal University, Wuhu 241002, China |
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| Abstract: | Based on sensory evaluation and water loss rate,a new functional gel food of Brasenia schreberi was developed by single factor experiment,simplex lattice method and response surface optimization methodology to explore the optimum ratio of Brasenia schreberi,Trapa bispinosa powder,Pueraria lobata starch,water chestnut starch,sugar concentration and agar powder. The optimum formula were as follows:(100 mL water as standard,percentage was the proportion of water)Brasenia schreberi 7.29%,Trapa bispinosa powder 2.54%,Pueraria lobata starch 0.62%,water chestnut starch 0.20%,sucrose 6.74% and agar powder 1.88%. Under this condition,the sensory score of the product was 78.58,and the water loss rate was 3.70%,overall score was 0.93. The product had a smooth and tender taste,moderate softness and hardness,and strong smell of Trapa bispinosa and Brasenia schreberi. |
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| Keywords: | Brasenia schreberi gel food water loss rate response surface optimization |
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