响应面试验优化肉冻粉配方及其成糊和流变学性质

采用四因素三水平Box-Behnken试验设计，研究用魔芋胶、k-卡拉胶、糯米粉和羧甲基纤维素钠复配成的肉冻粉及其对保水性、硬度、糊化和流变性质的影响。结果表明，魔芋胶、k-卡拉胶和羧甲基纤维素钠添加量对肉冻粉的保水性有极显著影响，魔芋胶、k-卡拉胶、糯米粉和羧甲基纤维素钠添加量对肉冻粉的硬度有极显著影响。糯米粉和羧甲基纤维素钠添加量的增加会使肉冻粉的峰值黏度增大，羧甲基纤维素钠添加量增加使肉冻粉体系的崩解值和回升值均增大，而起始成糊温度降低。保水性和硬度最佳的肉冻粉样品在45～85 ℃均为假塑性流体，并随着温度升高假塑性增强，其动态流变学实验表明，随着温度的降低G’、G”呈增大趋势。

Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties

In this study, a Box-Behnken design with four factors at three levels was used to analyze the effects of konjac
gum (KGM), k-carrageenan (kCG), glutinous rice flour (GRF) and sodium carboxymethyl cellulose (CMC-Na) on the water
holding capacity (WHC), hardness, pasting, and rheological properties of aspic powder. The results showed that KGM,
kCG, and CMC-Na had extremely significant effects on the WHC of aspic powder, while KGM, kCG, GRF and CMC-Na
had extremely significant effects on its hardness. The peak viscosity of aspic powder increased with an increase in GRF and
CMC-Na. With increasing CMC-Na concentration, the breakdown and setback values increased, and pasting temperature
decreased. Aspic powder samples with the best WHC and hardness were pseudo-plastic fluids at 45–85 ℃, and as the
temperature rose, pseudo-plasticity was enhanced. Dynamic rheological tests showed that as the temperature decreased, G’
and G’’ tended to increase.