龙须菜藻糕复合胶配比优化与干制终点实时控制

马文静; 杨超; 林晓姿; 梁璋成; 何志刚

doi:10.19303/j.issn.1008-0384.2021.10.017

龙须菜藻糕复合胶配比优化与干制终点实时控制

doi: 10.19303/j.issn.1008-0384.2021.10.017

马文静^{1, 2,},
杨超^{2, 3},
林晓姿^{2, 3},
梁璋成^{2, 3},
何志刚^{2, 3, ,}

1.
福建农林大学食品科学学院，福建　福州　350002
2.
福建省农业科学院农业工程技术研究所，福建　福州　350003
3.
福建省农产品（食品）加工重点实验室，福建　福州　350003

基金项目: 福建省科技计划公益类专项（2020R1032009）

详细信息

作者简介:
马文静（1996−），女，硕士研究生，研究方向：食品加工与安全（E-mail：928787215@qq.com）

通讯作者:
何志刚（1964−），男，研究员，研究方向：农产品贮藏与加工、食品发酵（E-mail：njgzx@163.com）

中图分类号: TS 255
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- 被引次数: 0
出版历程
- 收稿日期: 2021-06-03
- 修回日期: 2021-06-24
- 网络出版日期: 2021-10-23
- 刊出日期: 2021-10-28

Formulation Optimization and Real-time Dehydration Endpoint Control in Making a Gracilaria lemaneiformis Snack

MA Wenjing^{1, 2
,},
YANG Chao^{2, 3},
LIN Xiaozi^{2, 3},
LIANG Zhangcheng^{2, 3},
HE Zhigang^{2, 3
, ,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou,　Fujian　350002, China
2.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
3.
Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian　350003, China

摘要

摘要: 目的研制口感软硬适中、富有嚼劲且不黏牙的龙须菜藻糕产品，提供复合胶的配比和建立龙须菜藻糕干制脱水的终点判断方法。方法以微生物脱腥技术处理的龙须菜发酵液为原料，以感官评分为指标，通过复合胶的配比优化，结合热风干燥技术，探讨龙须菜藻糕在热风干燥过程中的水分与硬度和品质的关系，建立硬度与品质关系的数学模型，研发龙须菜藻糕新产品。结果以经过酿酒酵母JJ4和副干酪乳杆菌副干酪亚种RP38联合发酵脱腥的发酵液为原料，白砂糖添加量400 g·kg⁻¹，苹果酸添加量6 g·kg⁻¹，龙须菜藻糕最优复合胶配比为：果胶添加量1.4%，卡拉胶添加量0.5%。在此配比下的水分范围内，龙须菜藻糕60 ℃热风干制的质构硬度与含水量的呈线性关系，符合方程：y=−10.519x+350.45，R²= 0.9945。以含水量为16.5%±0.3%时品质最好，龙须菜藻糕热风干制终点实时控制的硬度质构指标为174～179 N·cm⁻²。结论采用复合胶可以提高龙须菜藻糕的质构品质，通过测定干制过程的硬度质构指标，可实现龙须菜藻糕热风干燥的干制终点判断方法，研发的产品无腥味、口感软硬适中、富有嚼劲且不黏牙。
- 龙须菜藻糕 /
- 复合凝胶剂 /
- 工艺优化 /
- 生物脱腥
Abstract: Objective Formulation optimization and determination of endpoint for the dehydration process in making a chewy, non-tacky, palatable snack item containing seaweeds, Gracilaria lemaneiformis, were conducted. Method To remove fishy note, the seaweeds were firstly inoculated with Saccharomyces cerevisia JJ4 and Lactobacillus paracasei subsp. RP38 to produce a fermentation liquid as the intermediate raw material for the snack making. Product formula and hot-air drying conditions were optimized based on the sensory scores of the finished samples in an orthogonal design experimentation. To achieve desirable texture as judged by the panel, moisture content and product hardness were used to establish a mathematical model for endpoint determination on the drying process. Result The undesirable odor of the seaweeds was largely ameliorated by the induced fermentation with the two microbial agents. In addition to the adhesion and gelling effect brought by the polysaccharides in G. lemaneiform, sucrose at 400 g·kg⁻¹, malic acid at 6 g·kg⁻¹, pectin at 1.4%, and carrageenan at 0.5% were incorporated to formulate the snack item. The mixed paste was dried by a 60 ℃ hot-air dehydration process that followed a mathematical model of y = −10.519x + 350.45 with R²= 0.9945 (where, y represents hardness index, and x product moisture content). Based on the sensory panel evaluation, the moisture content at 16.5%±0.3% as the dehydration endpoint would produce the optimal product hardness of 174–179 N·cm^-2. Conclusion The experimental snack made of the fermented seaweed liquid, sugar, and gelling ingredients had highly desirable textural and flavor qualities as judged by the taste panel. A mathematical model for real-time endpoint control on the dehydration process was established for commercial production of the new product.
- Gracilaria lemaneiformis cake /
- product formulation /
- process optimization /
- biological deodorization

HTML全文

图 1 果胶添加量对感官评分的影响

Figure 1. Effect of pectin additions on sensory score of seaweed snack

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图 2 卡拉胶添加量对感官评分的影响

Figure 2. Effect of carrageenan additions on sensory score of seaweed snack

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图 3 魔芋胶添加量对感官评分的影响

Figure 3. Effect of knojac gum additions on sensory score of seaweed snack

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图 4 60 ℃下龙须菜藻糕水分含量与硬度的关系曲线

Figure 4. Relation between moisture content and hardness of seaweed snack dried at 60 ℃

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图 5 龙须菜藻糕硬度对感官评分的影响

Figure 5. Sensory score as affected by hardness of seaweed snack

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表 1 单因素试验设计

Table 1. Factors and levels of single factor experiment

（单位：%）
水平 Level	因素 Factor
水平 Level	A 果胶 Pectin	B 卡拉胶 Carrageenan	C 魔芋胶 Knojac gum
1	1.1	0.2	0
2	1.3	0.4	0.1
3	1.5	0.6	0.2
4	1.7	0.8	0.3
5	1.9	1.0	0.4

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表 2 正交试验设计

Table 2. Design factors and levels of orthogonal test

（单位：%）
水平 Level	因素 Factor
水平 Level	A 果胶 Pectin	B 卡拉胶 Carrageenan	C 魔芋胶 Knojac gum
1	1.3	0.6	0.0
2	1.4	0.5	0.1
3	1.5	0.4	0.2

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表 3 龙须菜藻糕的感官评分标准

Table 3. Sensory scoring standards for seaweed snack

黏弹性 Viscoelasticity（20分）	咀嚼性 Chewiness（20分）	硬度 Hardness（30分）	脆度 Brittleness（30分）
不黏牙，弹性适中 Moderate flexibility（16～20）	富有嚼劲 Very chewy（16～20）	软硬适中 Moderate soft and hard（26～30）	脆度适中 Moderate brittleness（26～30）
比较粘牙，有一定弹性 Relatively sticky and elastic（11～15）	嚼劲感一般 Average chewy（11～15）	较软或较硬 Softer or harder（21～25）	脆度一般 Average brittleness（21～25）
很黏，弹性不好 Very sticky, not flexible（＜10）	嚼劲感弱 Weak chewy（＜10）	给人不愿意的软硬感 Give people an unwilling sense of softness and hardness（＜20）	脆度差 Poor brittleness（＜20）

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表 4 L₉（3⁴）正交试验结果

Table 4. L₉ (3⁴) orthogonal test and results

处理组 Treatment group	A果胶 Pectin/%	B卡拉胶 Carrageenan/ %	C魔芋胶 Knojac gum/%	空列 Empty column	感官评分 Sensory score
1	1	1	1	1	74.21
2	1	2	2	2	88.13
3	1	3	3	3	75.78
4	2	1	2	3	80.15
5	2	2	3	1	91.23
6	2	3	1	2	80.32
7	3	1	1	2	76.23
8	3	2	3	3	90.65
9	3	3	2	1	81.32
K₁	238.12	230.59	81.7267	246.76
K₂	251.7	270.01	83.2	244.68
K₃	248.2	237.42	81.08	246.58
k₁	79.37	76.86	81.73	82.25
k₂	83.90	90.00	83.20	81.56
k₃	82.73	79.14	81.08	82.19
R	4.53	13.14	2.12	0.69
主次顺序 Primary and secondary order	B＞A＞C
最优水平 Optimal level	A₂	B₂	C₂

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表 5 方差分析结果

Table 5. Analysis of variance

变异来源 Source of variation	平方和 Sum of square	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
果胶 Pectin	33.1414	2	16.5707	37.4301	0.026
卡拉胶 Carrageenan	295.8548	2	147.9274	334.1398	0.003
魔芋胶 Knojac gum	7.0833	2	3.5416	7.9999	0.1111
空列* Empty column	0.8854	2	0.4427
误差 Error	0.885	2	0.4427
总和 Sum total	336.965

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