沈阳医学院学报2025，Vol.27Issue(5)：497-502,6.DOI:10.16753/j.cnki.1008-2344.2025.05.009
响应面法优化圆苞车前子壳豆浆粉的工艺研究
Optimization of soybean powder from psyllium husk by response surface methodology
曹继敏 1王主1
作者信息
- 1. 沈阳医学院公共卫生实验教学中心,辽宁 沈阳 110034
- 折叠
摘要
Abstract
Objective:To obtain the best formulation for pysllium husk soy milk powder,the processing technology of psyllium husk soybean power by using response surface methodology.Methods:The ratio of soybean flour to black bean flour,the addition amount of psyllium husk powder and erythritol were used as the independent variables.The sensory scores obtained by senstory evalutaion was used as the dependent variable.The effects of these 3 variables on the quality of pysllium husk soybean powder was optimized by the Box-Behnken.And the optimal conditions for the processing technology were obtained.Results:The experimental results showed that the optimal ratio of soybean flour to black bean flour was 1∶1,the addition amount of psyllium husk powder was 0.1 g,the addition amount of erythritol was 2 g.Conclusion:The psyllium husk soybean powder produced under these conditions has a mellow,fresh smell and a smooth texture.关键词
豆浆粉/响应面/圆苞车前子壳/赤藓糖醇Key words
soybean powder/response surface/psyllium husk/erythritol分类
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曹继敏,王主..响应面法优化圆苞车前子壳豆浆粉的工艺研究[J].沈阳医学院学报,2025,27(5):497-502,6.
