Response surface experiment optimize natural edible fungus paper production process and physical properties research
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摘要: 采用单因素和响应面实验对纯天然黑木耳纸生产工艺进行优化,对影响工艺的主要因素:黑木耳粉粒度、液料比、涂膜厚度进行研究和分析。采用质构仪对黑木耳薄片的硬度、内聚性、弹性、胶黏性和咀嚼性等物性指标进行测定。结果表明:对黑木耳纸感官评分值影响因素由大到小依次为木耳粉粒度>液料比>涂膜厚度。当涂膜厚度1.1 mm、液料比15.2∶1 m L/g、木耳粉粒度200目时,天然黑木耳纸感官评分值为97.2分。在此工艺条件下,黑木耳纸物性为硬度5.42,内聚性1.71,弹性1.24,胶黏性5.35,咀嚼性1.37。Abstract: Response surface methodology( RSM) and univariate was used to optimize natural edible f ungus paper production process. The effects of main parameters including the thickness of the coating,liquid ratio,agaric powder particle size,which affected the modified process were studied. Using texture analyzer fungus flakes hardness,cohesion,elasticity,adhesive and chewing gum and other physical indicators were measured.Results showed that the factors affecting the order from large to small was agaric powder particle size>watermaterial ratio>coating thickness. The results showed that when the thickness of the coating was 1.1 mm,watermaterial ratio was 15.2∶1 m L/g and agaric powder particle size was 200 mesh. The sensory score could reach 97.2. Under the process conditions,physical properties of the black fungus paper were hardness 5.42,cohesiveness 1.71,cohesion 1.24,elastic plastic viscosity 5.35,chewiness 1.37.
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Keywords:
- pure natural /
- black fungus paper /
- process /
- physical properties
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