激光生物学报2018，Vol.27Issue(1)：75-80,6.DOI:10.3969/j.issn.1007-7146.2018.01.011
马铃薯挤压重组米品质改良剂配方优化
Optimization for Quality Improver of Restructured Potato Rice
曾希珂 1章丽琳 1张喻1
作者信息
- 1. 湖南农业大学食品科学技术学院,湖南 长沙410128
- 折叠
摘要
Abstract
In order to improve the quality of restructured potato rice, monostearin, sodium alginates and guar gums were chosen as quality improvers. The comprehensive score was used as index to optimize quality improver formula by single factor experiment and orthogonal experiment. The results indicated that the degree of effects on quality of restruc-tured potato rice were guar gum > monostearin > sodium alginate. The optimum formula was monostearin 0.3%,sodi-um alginate 0.4%,guar gum 0.4%. Under such conditions,the comprehensive score increased from 72.80 to 85.97. It showed that the formula has obvious effect on the quality of restructured potato rice.关键词
马铃薯挤压重组米/品质改良剂/配方/正交优化Key words
restructured potato rice/quality improver/formulation/orthogonal optimization分类
农业科技引用本文复制引用
曾希珂,章丽琳,张喻..马铃薯挤压重组米品质改良剂配方优化[J].激光生物学报,2018,27(1):75-80,6.
