粮油食品科技
响应面法优化红枣豆奶复合稳定剂配方
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Optimization of formula of composite stabilizer in jujube soy milk by response surface methodology
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    摘要:

    以浓缩枣汁、大豆为原料研制复合蛋白饮料,探讨了复配乳化增稠剂对红枣豆奶稳定性的影响。在单因素的实验基础上,应用正交实验确定复合增稠剂的最佳配比和添加量范围,通过Box-Benhnken响应面法考察了复合增稠剂、蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯及其交互作用对红枣豆奶稳定性的影响,利用软件Design Expert 8.0.6.1对实验数据进行回归分析,得到二次多项式回归方程预测模型。结果表明,采用复合增稠剂0.6%(黄原胶:瓜尔豆胶:羧甲基纤维素钠之比为4:2:3)、蔗糖脂肪酸酯0.10%、蒸馏单硬脂酸甘油酯0.04%组合成的稳定剂能有效提高红枣豆奶的稳定性,产品口感细腻,品质最佳。

    Abstract:

    The effect of complex emulsifiers-thickeners on the stability of compound protein beverage made of concentrated jujube juice and soybean was discussed.Based on the single factor experiment,the best ratio of the thickener and their quantity range were chosen.The effects of compound thickener,sucrose fatty acid ester,distilled glycerin monostearate and their interaction on the stability of the protein milk containing jujube and soybean were analyised by Box-Benhnken response method.The quadratic polynomial regression equation prediction model was obtained by Design Expert software (8.0.6.1).The results showed that the stability of the jujube-soybean milk was improved effectively by the compound stabilizer contained 0.06% compound thickeners (xanthan:guar gum:sodium carboxymethyl celubse=4:2:3),0.10% sucrose fatty acid ester and 0.04% distilled glycerin monostearate,and the product tastes exquisite with the best quality.

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曾 璟,胡洁芳,沈勇根,周 明,艾啸威.响应面法优化红枣豆奶复合稳定剂配方[J].粮油食品科技,2017,25(6):13-20.

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  • 在线发布日期: 2017-11-24
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