包装与食品机械2017，Vol.35Issue(4)：19-23,29,6.DOI:10.3969/j.issn.1005-1295.2017.04.005
响应面法优化复合型红酸汤乳化工艺
Optimization of Emulsification of Mixed-red Sour Soup by Response Surface Method
摘要
Abstract
The oil-water separation affected the flavor and color of mixed-Red Sour Soup. In order to solve this problem, we investigated the effect of sucrose ester content, mono-glycerides content, emulsifying temperature, emulsifying time on the absorbance value of emulsion of mixed-Red Sour Soup and the amount of separated oil after centrifuge using single factor experiment and response surface methodology. Results shows that the absorbance value of emulsion of mixed-Red Sour Soup under the optimized conditions of 0.21%sucrose ester content, 0.20% mono-glycerides content, 64.73℃ and 3.09 min was experimentally measured as 0.436. In this condition, the phenomenon of oil-water separation, is less likely to happen in the mixed-Sour Soup with high stability and better sensory quality.关键词
复合型红酸汤/乳化/响应面/稳定性Key words
mixed-red sour soup/emulsification/response surface/stability分类
轻工纺织引用本文复制引用
张东亚,徐俐..响应面法优化复合型红酸汤乳化工艺[J].包装与食品机械,2017,35(4):19-23,29,6.基金项目
贵州省科技成果转化引导基金计划项目([2015]5022B号) （[2015]5022B号）
