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基于多指标综合评分法优化棕榈油粉末油脂及其奶片制品配方
引用本文:唐华丽,罗黄洋,高 涛,李祖祥,罗振宇,牛跃庭.基于多指标综合评分法优化棕榈油粉末油脂及其奶片制品配方[J].食品安全质量检测技术,2022,13(21):7101-7110.
作者姓名:唐华丽  罗黄洋  高 涛  李祖祥  罗振宇  牛跃庭
作者单位:重庆三峡学院,重庆三峡学院,重庆三峡学院,重庆三峡学院,重庆三峡学院,马来西亚棕榈油总署 大马棕榈油技术研发(上海)有限公司
基金项目:重庆市基础科学与前沿研究项目(cstc2016jcy-jA0522);重庆市教委科学技术研究项目(KJI601008)
摘    要:目的 优化棕榈油基粉末油脂和棕榈油基奶片的配方。方法 将棕榈油喷雾干燥成粉末状,然后和其他成分一起被压制成片剂。采用主成分分析法对棕榈油粉末油脂的包埋率、溶解度、水分含量、酸价和过氧化值进行了评价,并采用熵权法对棕榈油基奶片进行了评价。结果 所制得的棕榈油粉末油脂和棕榈油基奶片其强制对比法-熵权法综合感官评分分别为91.03±0.29和91.97±0.46。棕榈油粉末油脂的最佳工艺配方为: 棕榈油添加量42%、脱脂奶粉添加量18%、麦芽糊精添加量28%和复合乳化剂添加量4.5%; 棕榈油基奶片最优配方为: 最棕榈油粉末油脂添加量为10%、脱脂奶粉添加量为46%、复合糖粉添加量为15%、复合改良剂添加量为27%。结论 通过单因素和正交试验分别对棕榈油基粉末油脂和棕榈油基奶片的配方进行优化后,所制得的棕榈油粉末油脂呈松散的乳白色,无异味,无结块和杂质;棕榈油基奶片呈乳白色,色泽分布均匀,无明显斑点,口感细腻爽滑、甜味适中、有咀嚼感;产品内质结构均匀,硬度适中,无明显分层现象。

关 键 词:棕榈油  主成分分析  熵权法  多指标综合评价  奶片
收稿时间:2022/7/13 0:00:00
修稿时间:2022/10/29 0:00:00

Formula optimization of palm oil-based powdered fat and its milk products using multi-index comprehensive scoring method
TANG Hua-Li,LUO Huang-Yang,GAO Tao,LI Zu-Xiang,LUO Zhen-Yu,NIU Yue-Ting.Formula optimization of palm oil-based powdered fat and its milk products using multi-index comprehensive scoring method[J].Food Safety and Quality Detection Technology,2022,13(21):7101-7110.
Authors:TANG Hua-Li  LUO Huang-Yang  GAO Tao  LI Zu-Xiang  LUO Zhen-Yu  NIU Yue-Ting
Affiliation:Chongqing Three Gorges University,Chongqing Three Gorges University,Chongqing Three Gorges University,Chongqing Three Gorges University,Chongqing Three Gorges University,Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board
Abstract:Objective Optimize the formulation of palm oil-based powder oils and palm oil-based milk tablets by univariate and orthogonal tests, respectively. Methods The palm oil spray was dried into a powder form and then pressed into tablets together with other ingredients. The embedding rate, solubility, moisture content, acid valence and peroxide value of palm oil powder oil were evaluated by principal component analysis, and palm oil-based milk tablets were evaluated by entropy weight method. Results The comprehensive sensory scores of palm oil powder oil and palm oil based milk tablets were 91.03±0.29 and 91.97±0.46, respectively. The best technological formula of palm oil powder oil was 42% palm oil, 18% skimmed milk powder, 28% maltodextrin and 4.5% compound emulsifier; the optimal formula of palm oil based milk tablet was the most palm oil powder with 10% fat, 46% skimmed milk powder, 15% compound powdered sugar and 27% compound modifier. Conclusion After optimizing the formula of palm oil-based powder oil and palm oil-based milk tablets through single factor and orthogonal tests, the palm oil-based powder oil is loose, milky white, free of odor, caking and impurities; palm oil based milk tablets are milky white, with uniform color distribution, no obvious spots, delicate and smooth taste, moderate sweetness, and a sense of chewing; the endoplasmic structure of the product is uniform, the hardness is moderate, and there is no obvious stratification.
Keywords:Palm oil  Principal component analysis  entropy weight method  Multi-index comprehensive evaluation  milk tablet  
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