[1]赵山山.响应面法优化红薯全粉低脂沙拉酱配方的研究[J].中国调味品,2019,(06):5-10.
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响应面法优化红薯全粉低脂沙拉酱配方的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
5-10
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Formula optimization of Sweet Potato Whole Powder and Low-fat Salad Dressing by Response Surface Methodology ZHAO Shanshan,YANG Xiaoyan, DI Yihuan, ZHANG Shasha,WANG Lei ,DU Qiuling,
作者:
赵山山
文献标志码:
A
摘要:
以红薯全粉为原料,在单因素实验的基础上,选取植物油、红薯粉、白糖的添加量为响应因素,以感官评分为响应值,利用Box-Behnken响应面分析法对含蛋沙拉酱的配方进行优化,并对优化配方制作的沙拉酱进行理化指标的测定。结果表明,最佳配方为植物油添加量28.75%,白醋添加量7.225%,红薯粉添加量24.3%。此条件下得到的沙拉酱感官评分为88.3774分。本研究可提高红薯全粉的利用率,丰富沙拉酱的口味和类型,提高消费者对健康食品的认识。
Abstract:
Using the sweet potato powder as the raw material, on the basis of single factor experiment, choosing the addition amount of vegetable oil, sweet potato powder , sucrose as the response factor, and the sensory score as the response value, the formula of egg salad dressing was optimized by the Box-Behnken response surface analysis method ,and the physical and chemical indicators of the salad dressing was determined . The results showed that the optimum formula was 28.75% for the amount of vegetable oil, 7.255% for white vinegar, and 24.3% for sweet potato powder.The sensory score of the salad dressing under this condition was 88.3774 . This study can improve the utilization rate of sweet potato whole powder, enrich the taste and type of salad dressing, and raise consumers’ awareness of healthy food.
更新日期/Last Update: 2019-11-06