%0 Journal Article %T 亲水胶体对苦荞冻糕的抗老化作用 %T Anti-aging effect of hydrocolloid on tartary buckwheat parfaith %A 白菊红 %A 康建平 %A 张星灿 %A 刘 建 %A 华苗苗 %A 杨 建 %A 钟雪婷 %J 粮油食品科技 %J SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS %@ 1007-7561 %V 27 %N 4 %D 2019 %P 12-18 %K 苦荞冻糕;抗老化;响应面;亲水胶体 %K tartary buckwheat parfait; anti-aging; response surface; hydrocolloid %X 以感官评价和硬度为指标,研究单一亲水胶体(黄原胶、瓜尔胶、海藻酸钠、羟丙基甲基纤维素、卡拉胶)对苦荞冻糕抗老化作用的影响,筛选出抗老化效果良好的3种亲水胶体,在此基础上以硬度为指标,采用响应面分析法确定苦荞冻糕最佳复配亲水胶体抗老化剂。结果表明,最优抗老化剂配方为0.13%黄原胶、0.17%海藻酸钠、0.24%卡拉胶(以浆液总重计),经实验验证,在-4 ℃条件下添加了复配亲水胶体的苦荞冻糕贮藏时间可延长至原来的2倍(14 d)。 %X The effects of mono-hydrophilic colloid (xanthan gum, guar gum, sodium alginate, hydroxypropyl methylcellulose and carrageenan) on the anti-aging of tartary buckwheat parfait were studied with sensory evaluation and hardness as indexes, and three kinds of hydrophilic colloid with better anti-aging effect were screened out.Based on this, the optimal anti-aging agent of tartary buckwheat parfait was determined by response surface analysis method. The results showed that the optimal anti-aging agent formula was 0.13% of xanthan gum, 0.17% of sodium alginate and 0.24% of carrageenan(calculated bytotal slurryweight). The storage time of tartary buckwheat parfait with compound hydrophilic colloids was prolonged by 2 times (14 days) of that without hydrocolloid the at -4 ℃. %R %U http://lyspkj.ijournal.cn/lyspkj/home %1 JIS Version 3.0.0