为研究不同蒸粉时间及质构重组压力对素丸子品质的影响，以素丸子为原料，以质构特性及感官评分为指标，进行单因素实验及CCD中心复合表面实验设计。实验结果表明，随着蒸粉时间的延长，素丸子的蒸煮损失率及粘度上升，硬度、弹性及感官评分先上升后下降，其颜色的L*值减小，a*值增大，b*值无显著变化；随着质构重组压力的增大，素丸子的硬度上升，粘度下降，弹性及感官评分先升高后降低，L*值升高，a*值下降，b*值无显著差异变化。进行响应面优化可得最佳蒸粉时间为12 min，最佳质构重组压力为0.11 Mpa，验证实验表明，该条件下生产的素丸子硬度弹性较高，粘度及蒸煮损失率较低，感官可接受度较好，可用于指导产业化生产。
The effects of steaming flour time and texture recombination pressure on quality of element balls were investigated by single-factor experiments and CCD central composite face-centered design. Results indicated that steaming lose rate and viscosity increased with prolonging of steaming flour time, and hardness, elasticity and sensory score both increased first and then decreased; at the same time, L* value decreased and a* value increased, while b* value showed no significant change. When the pressure of texture recombination was increased, hardness became to be higher; vis-cosity tended to be lower; elasticity and sensory score both increased first and then decreased; L* value increased; a* value decreased and b* value showed no significant change. The CCD optimiza-tion analysis showed that the most appropriate steaming flour time and texture recombination pressure were 12 min and 0.11 MPa, respectively.
Cardoso, C.M.L., Mendes, R. and Nunes, M.L. (2009) Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages. International Journal of Food Properties, 12, 625-643.
http://dx.doi.org/10.1080/10942910801992959
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http://dx.doi.org/10.1016/S0141-8130(97)00054-8
