| 响应曲面法优化苜蓿成冻特性研究 |
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| 引用本文： | 柳艳霞,田玮,赵改名,黄现青,冯坤,吕乐乐. 响应曲面法优化苜蓿成冻特性研究[J]. 食品科学, 2009, 30(18): 29-33. DOI: 10.7506/spkx1002-6300-200918002 |
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| 作者姓名： | 柳艳霞 田玮 赵改名 黄现青 冯坤 吕乐乐 |
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| 作者单位： | 1.河南农业大学食品科学技术学院 2.河南农业大学牧医工程学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2007BAD70B02) |
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| 摘 要： | 采用响应曲面法(RSM)研究了明胶、魔芋胶和蔗糖酯用量对苜蓿成冻特性的影响。建立苜蓿成冻的二次多项数学模型，并验证模型的有效性，得出优化的工艺条件为：明胶用量3.00%，魔芋胶用量3.00%，蔗糖酯用量2.93%，在此条件下，苜蓿冻的硬度为4477g，黏着性为－ 6456g，内聚性为0.3127，胶着性为1408g，咀嚼性为1388g。
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| 关 键 词： | 响应曲面法 苜蓿 成冻特性 |
| 收稿时间： | 2009-04-21 |
Use of Response Surface Methodology for the Optimization of Formulation of Alfalfa Gel |
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| LIU Yan-xia,TIAN Wei,ZHAO Gai-ming,HUANG Xian-qing,FENG Kun,LU Le-le. Use of Response Surface Methodology for the Optimization of Formulation of Alfalfa Gel[J]. Food Science, 2009, 30(18): 29-33. DOI: 10.7506/spkx1002-6300-200918002 |
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| Authors: | LIU Yan-xia TIAN Wei ZHAO Gai-ming HUANG Xian-qing FENG Kun LU Le-le |
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| Affiliation: | 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；2. College of Animal Science and Veterinary Engineering, Henan Agricultural University, Zhengzhou 450002, China |
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| Abstract: | Alfalfa leaves were bleached and beaten and added to a melted gel mixture of gelatin, konjac colloid and sucrose ester to produce alfalfa gel. The effects of amounts of gelatin, konjac colloid and sucrose ester and interactions among them on textual properties of alfalfa gel such as hardness, adhesiveness, cohesiveness, gumminess and chewiness were analyzed using response surface methodology (RSM). The mathematical models for the textual properties as a function of amounts of gelatin, konjac colloid and sucrose ester were established and their validity was verified. The optimal amounts of gelatin, konjac colloid and sucrose ester were determined as follows: 3.00%, 3.00%, and 2.93%, respectively and the hardness, the adhesiveness, the cohesiveness, the gumminess and the chewiness of alfalfa gel produced using the above formula were 4477 g, －6456 g, 0.3127, 1408 g, and 1388 g, respectively. |
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| Keywords: | response surface methodology alfalfa textural characteristics |
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