标题:
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
作者:
何钱, 孙汉巨, 何述栋, 王家良, 汪家明
关键字:
素丸子, 蒸粉时间, 质构重组压力, 质构特性, 感官评价Element Balls, Steaming Flour Time, Texture Recombination Pressure, Texture Properties, Sensory Evaluation
期刊名称:
《Hans Journal of Food and Nutrition Science》, Vol.5 No.4, 2016-09-09
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。
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.