蒸粉时间及质构重组压力对素丸子品质的影响
Effects of Steaming Flour Time and Texture Recombination Pressure on Quality of Element Balls
摘要:
为研究不同蒸粉时间及质构重组压力对素丸子品质的影响,以素丸子为原料,以质构特性及感官评分为指标,进行单因素实验及CCD中心复合表面实验设计。实验结果表明,随着蒸粉时间的延长,素丸子的蒸煮损失率及粘度上升,硬度、弹性及感官评分先上升后下降,其颜色的L*值减小,a*值增大,b*值无显著变化;随着质构重组压力的增大,素丸子的硬度上升,粘度下降,弹性及感官评分先升高后降低,L*值升高,a*值下降,b*值无显著差异变化。进行响应面优化可得最佳蒸粉时间为12 min,最佳质构重组压力为0.11 Mpa,验证实验表明,该条件下生产的素丸子硬度弹性较高,粘度及蒸煮损失率较低,感官可接受度较好,可用于指导产业化生产。
Abstract:
The effects of steaming flour time and texture recombination pressure on quality of element balls were investigated by single-factor experiments and CCD central composite face-centered design. Results indicated that steaming lose rate and viscosity increased with prolonging of steaming flour time, and hardness, elasticity and sensory score both increased first and then decreased; at the same time, L* value decreased and a* value increased, while b* value showed no significant change. When the pressure of texture recombination was increased, hardness became to be higher; vis-cosity tended to be lower; elasticity and sensory score both increased first and then decreased; L* value increased; a* value decreased and b* value showed no significant change. The CCD optimiza-tion analysis showed that the most appropriate steaming flour time and texture recombination pressure were 12 min and 0.11 MPa, respectively.
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