CAJ | 학술논문

以粘度为评价指标,由试验确定复配体系配比为马铃薯淀粉5%、黄原胶0.3%的基础上,通过单因素试验和响应面试验研究不同因素对马铃薯淀粉-黄原胶复配体系粘度的影响.结果表明：当 pH 6、温度69℃、搅拌时间28 min、盐离子浓度0.03 mol/L时,复配体系的粘度为27606 mPa·s,与预测值27787 mPa·s 的相对误差为0.65%,差异不显著,回归模型拟合良好,这一粘度均较相同浓度的马铃薯淀粉或黄原胶粘度高很多.
이점도위평개지표,유시험학정복배체계배비위마령서정분5%、황원효0.3%적기출상,통과단인소시험화향응면시험연구불동인소대마령서정분-황원효복배체계점도적영향.결과표명：당 pH 6、온도69℃、교반시간28 min、염리자농도0.03 mol/L시,복배체계적점도위27606 mPa·s,여예측치27787 mPa·s 적상대오차위0.65%,차이불현저,회귀모형의합량호,저일점도균교상동농도적마령서정분혹황원효점도고흔다.
With viscosity as evaluation index,a mix system was made with potato starch at 5% and xan-than gum at 0.3%.On the basis of single factor proceed and Box-Behnken experimental design,the results showed that the difference was not significant and the regression models fitted well when pH at 6,tempera-ture at 69 ℃,stirring time for 28 min,salt ions concentration at 0.03 mol/L,the viscosity of the mix sys-tem was 27 606 mPa · s and the relative error was 0.65% compared with the predicted values 27 787 mPa·s.The viscosity was higher than that the same concentrations for potato starch and xanthan gum along.