Optimization of suger-infused ginger slices technology by response surface methodology and its texture properties
-
摘要: 以生姜为原料,通过煮制、糖渍、干燥及包裹山药粉等工艺制得糖渍姜片。以感官评分为评价指标进行单因素实验,选取对糖渍姜片感官品质影响较大的煮制时间、糖渍时间及卡拉胶添加量3个因素进行Box-Behnken实验设计,采用响应面法优化糖渍姜片工艺并对其质构特性进行分析。结果表明:糖渍姜片最优条件为姜片厚度4 mm,煮制10 min,添加1.2 mg/m L的K-卡拉胶经糖渍11 min,60℃干燥4 h,感官评分为85.5分;此时物性指标为硬度22731.70 N,弹性0.46 mm,凝聚性0.45,胶着度10527.90 N,咀嚼性5176.96 N·mm。糖渍姜片软硬适中,具有生姜山药双重营养。Abstract: Ginger was taken as main material in this study.The processing of sugar-infused ginger slices includes cooking, sugar infusing, drying and wrapping yam powder. The factors cooking time, sugar infusing time, and concentration of k-carrageenan were chosen to optimize processing of sugar-infused ginger slices by response surface methodology.The results showed that: the sensory evaluation score was 85.5 while ginger thickness, cooking time, concentration of k-carrageenan, sugar infusing time, drying temperature, drying time were 4 mm, 10 min, 1.2 mg/m L, 11 min, 60 ℃, 4 h.Using the physical device on texture profile analysis of the sugar-infused ginger slices, the hardness was 22731.70 N, the flexibility was 0.46 mm, the cohesiveness was0.45, the adhesive nature was 10527.90 N, chewiness was 5176.96 N·mm, and product sense perception was best.
-
Keywords:
- ginger /
- sugar infused /
- texture profile /
- response surface /
- yam
-
[1] 李时珍.本草纲目[M].南京:江苏人民出版社, 2011:384-385. [2] 郭东菊.低盐姜片加工工艺研究[D].泰安:山东农业大学, 2014. [3] 张凤, 庄桂东, 仇宏伟, 等.红糖姜片真空渗糖工艺参数的探讨[J].中国调味品, 2009, 34 (9) :1-63. [4] 王震宙.山药多糖的提取、分离、功能性及其功能食品工艺研究[D].南昌:南昌大学, 2005. [5] 徐雅雯.山药多糖的分离及山药复合饮料的研制[D].天津:天津科技大学, 2013. [6] 何凤玲.山药中活性成分的提取及降糖活性研究[D].重庆:西南大学, 2011. [7] 李强, 任雷厉, 叶青, 等.山药粉加工工艺的研究[J].农产品加工·学刊, 2011 (12) :66-69. [8] GB 50093-2010, 食品安全国家标准-食品中水分的测定[S]. [9] Oey I, Lille M, Loey AV, et al.Effect of high pressure processing on color, texture and flavor of fruit and vegetablebased food products:a review[J].Trends in Food Science&Technology, 2008, 19 (6) :320-328.
[10] 孙海涛, 邵信儒, 姜瑞平, 等.超声波对野生软枣猕猴桃果脯渗糖效果的影响及质构分析[J].食品科学, 2015, 36 (20) :49-55. [11] 吴贾锋, 张晓鸣.生姜风味物质研究进展[J].食品与发酵工业, 2005, 31 (4) :99-103. [12] 朱恩俊.优化生姜粉加工工艺的实验研究[J].食品工业科技, 2008, 29 (8) :193-195. [13] 陈莉华, 左林艳, 唐玉坚.微波辅助乙醇提取姜辣素及其对油脂的抗氧化性研究[J].食品科学, 2011, 32 (4) :69-73. [14] 林婉玲, 杨贤庆, 李来好, 等.脆肉鲩质构与感官评价的相关性研究[J].现代食品科技, 2013, 29 (1) :1-7. [15] 张昆明, 张平.葡萄贮藏期问果肉质地参数变化规律的TPA表征[J].食品与生物技术学报, 2011, 30 (3) :353-358. [16] 李萌萌, 吕长鑫, 芦宇, 等.红树莓蓝莓果粒乳饮料工艺优化及质构特性研究[J].中国食品学报, 2015, 15 (7) :117-124. [17] 徐坤华, 赵巧灵, 廖明涛, 等.金枪鱼质构特性与感官评价相关性研究[J].中国食品学报, 2014, 14 (12) :190-197. [18] GB 10782-2006, 蜜饯通则[S]. [19] 林建原, 季丽红.响应面优化银杏叶中黄酮的提取工艺[J].中国食品学报, 2013, 13 (2) :83-90. [20] 李尚谦, 张斌, 郭辉, 等.响应面法优化杨梅叶中黄酮提取工艺的研究[J].食品工业, 2015, 36 (2) :108-111. [21] 姜建辉, 赵俭波, 兰亚刚.响应面法优化巴坦木多糖提取工艺研究[J].食品科技, 2015, 40 (11) :166-171.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
