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投稿时间：2023-10-19
投稿时间：2023-10-19
中文摘要: 为开发一款新式马蹄速溶型产品，以结团率、凝沉率、感官评分、质构特性、糊化特性以及流变特性作为评价标准，进行单因素试验和响应面优化试验，研制出马蹄脆脆粉的最佳配方为马蹄淀粉33.27%、30～40 目马蹄全粉37.33%、白砂糖12.53%、麦芽糊精10.15%、β-环状糊精6.71%。验证试验结果表明，产品的结团率1.37%、凝沉率1.30%、感官评分96.49、糊化温度50.8 ℃，随着剪切力的上升整体呈剪切变稀、黏度下降的趋势。此配方制备的马蹄脆脆粉口感细腻、不易结团下沉、溶液悬浮稳定性能良好、马蹄风味浓厚，脆口感强烈、营养丰富，且糊化性能和流变性能优良，是一款十分具有市场前景的速溶产品。
Abstract:In order to develop a new instant water chestnut product，single factor tests and response surface optimization tests were carried out based on the evaluation criteria of clumping rate，coagulation rate，sensory score，texture properties，gelatinization properties and rheological properties，and the optimal formula of Chinese water chestnut（CWC）crisp powder was developed as follows：CWC starch 33.27%，30～40 mesh CWC powder 37.33%，white sugar 12.53%，maltodextrin 10.15%，β-cyclodextrin 6.71%.The test results showed that the agglomeration rate of the product was 1.37%，the coagulation rate was 1.30%，the sensory score was 96.49，the gelatinization temperature was 50.8 ℃，and the overall shear thinning and viscosity decreased with the increase of shear force.The crunchy powder of CWC produced by this formula had fine taste，not easy to coagulate and sink，good suspension stability，strong flavor of CWC，strong crunchy taste and rich nutrition.The gelatinization and rheology properties were excellent.It was an instant product with great market prospects.
文章编号：202411016 中图分类号： 文献标志码：
基金项目:国家重点研发计划子课题（2018YFD0901003）；桂林市重点研发计划项目（20210208-3）；贺州市创新驱动发展专项（贺科创CX202204）；广西科技计划项目（桂科AC22080007）；广西大学生创新创业训练计划项目（S202311838073）；中央引导地方科技发展专项资金项目（贺科技计字〔2023〕2 号）
| 作者 | 单位 |
| 张奕涛1，2，谢荣华3，谭德馨1，2，黎小椿2，李官丽2，罗杨合1，2*，伍淑婕2* | 1.广西科技大学生物与化学工程学院，广西柳州 545006；2.广西康养食品科学与技术重点实验室，贺州学院，广西贺州 542899；3.贺州市农村技术发展中心，广西贺州 542899 |
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