不同添加剂对玉米面饺子皮老化控制的影响

Effect of different food additives on Anti-staling of cornmeal dumpling skin

摘要: 采用响应面分析法对玉米面饺子皮的配方进行优化。在单因素试验基础上,根据中心组合（Box-Benhnken）试验设计原理,采用三因素三水平的响应面分析法,以玉米面饺子皮的硬度值为响应值进行回归分析。结果表明玉米面饺子皮抗老化工艺的最佳条件为真菌α-淀粉酶、卡拉胶、羧甲基纤维素钠（CMC）的最佳添加量为0.05%、0.62%、0.23%。在上述条件下,硬度值达到4552.89g,与模型预测值基本相符并接近小麦粉饺子皮的硬度值4416.53g。

Abstract: In order to optimize the Anti-staling of cornmeal dumpling skin, single factor investigations were initially carried out, followed by construction of a three-level Box-Benhnken experimental design. Hardness value of cornmeal dumpling skin as index.The optimal conditions for Cornmeal Dumpling Skin aging process were found to be 0.05% fungal α-amylase enzymes, 0.62% carrageenan and 0.23% CMC.Under the above conditions, the experimental hardness value of cornmeal dumpling skin was 4552.89g, which was in basic agreement with the model predicted value.Approaching to hardness value of wheat flour dumpling skin was 4416.53g.