食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
1期
64-66
,共3页
耿战辉%马秀玲%王飞%王越鹏%陈蕊君%崔燕%郑志强
耿戰輝%馬秀玲%王飛%王越鵬%陳蕊君%崔燕%鄭誌彊
경전휘%마수령%왕비%왕월붕%진예군%최연%정지강
即食棒%配方优化%加速试验%贮存安全性
即食棒%配方優化%加速試驗%貯存安全性
즉식봉%배방우화%가속시험%저존안전성
ready-to-eat bar%formula optimization%accelerating test%storage safety
采用正交设计方法优化配方,制备出常温下能安全贮存24个月的即食棒。通过对不同蛋白质原料、不同碳水化合物原料及主要辅助原料进行优化复配,制备软硬度适中且贮存性能稳定的即食棒。试验结果表明,最优的蛋白质原料配比为乳清蛋白∶大豆分离蛋白∶胶原蛋白∶豌豆蛋白=2∶1∶0.5∶0.5;最优碳水化合物原料配比为葡萄糖∶麦芽糖浆∶山梨糖醇=1∶2∶1;主要辅料甘油4.1%,卵磷脂1.6%。高温加速贮存试验结果表明,按照优化配方制备的即食棒在38℃条件下贮存6个月,安全性指标符合国标要求,据此推断该产品在常温下的贮存期不低于24个月。
採用正交設計方法優化配方,製備齣常溫下能安全貯存24箇月的即食棒。通過對不同蛋白質原料、不同碳水化閤物原料及主要輔助原料進行優化複配,製備軟硬度適中且貯存性能穩定的即食棒。試驗結果錶明,最優的蛋白質原料配比為乳清蛋白∶大豆分離蛋白∶膠原蛋白∶豌豆蛋白=2∶1∶0.5∶0.5;最優碳水化閤物原料配比為葡萄糖∶麥芽糖漿∶山梨糖醇=1∶2∶1;主要輔料甘油4.1%,卵燐脂1.6%。高溫加速貯存試驗結果錶明,按照優化配方製備的即食棒在38℃條件下貯存6箇月,安全性指標符閤國標要求,據此推斷該產品在常溫下的貯存期不低于24箇月。
채용정교설계방법우화배방,제비출상온하능안전저존24개월적즉식봉。통과대불동단백질원료、불동탄수화합물원료급주요보조원료진행우화복배,제비연경도괄중차저존성능은정적즉식봉。시험결과표명,최우적단백질원료배비위유청단백∶대두분리단백∶효원단백∶완두단백=2∶1∶0.5∶0.5;최우탄수화합물원료배비위포도당∶맥아당장∶산리당순=1∶2∶1;주요보료감유4.1%,란린지1.6%。고온가속저존시험결과표명,안조우화배방제비적즉식봉재38℃조건하저존6개월,안전성지표부합국표요구,거차추단해산품재상온하적저존기불저우24개월。
Orthogonal array design was used to optimize the formula of ready-to-eat bars.The bar was estimated to be able to store for 24 months under normal temperature . The bar was produced by differentially matching various proteins, carbohydrates and supplementary materials. It was tested to have suitable hardness and stable storage. The optimal formula were determined as follows: the ratio of proteins was whey protein: soy protein isolates:collagen:pea protein=2∶1∶0.5∶0.5, the ratio of carbohydrates was glucose:maltose syrup:sorbitol= 1 ∶ 2 ∶ 1, the major supplementary materials were glycerol 4.1 % and lecithin 1.6 %. The results of accelerating test showed an 6 months stable storage under 38 ℃,which indicated an 24 months safe storage period under normal temperature.