可食胶粘剂制备工艺的优化

为了提高可食胶粘剂的综合性能,采用模糊综合评价法确定可食胶粘剂性能指标的隶属度,采用主成分分析法确定性能指标的权重,并建立综合评价可食胶粘剂性能的数学模型,然后以可食胶粘剂性能指标总分为响应值,运用响应面分析法对可食胶粘剂制备工艺进行优化,研究糯米粉质量分数、魔芋粉质量分数和干酪素质量分数对可食胶粘剂性能的影响以及它们之间的交互作用。结果显示,可食胶粘剂最优的工艺条件为:糯米粉质量分数9%,魔芋粉质量分数10%,干酪素质量分数6%。此条件下,制得的可食胶粘剂性能总分为0.984 5,与预测值仅相差1.55%,说明优化的工艺可用于指导实践。

Preparation Process Optimization of Edible Adhesive

To improve the comprehensive performances of edible adhesive, synthetic evaluation model for the quality of edible adhesive was set up with the method of principle component analysis and fuzzy comprehensive evaluation. Based on the fuzzy theory and the principal components analytical method, subordination functions and weights were ascertained, respectively. By using total score of performance indexes of edible adhesive as response value, the effect of the mass fractions of glutinous rice flour, konjac flour and casein on the properties of edible adhesive and their interactions were studied. The results show that the optimum process condition edible adhesive were: 9% glutinous rice flour, 10% konjac flour powder and 6% casein. Total score of the edible adhesive was 0.984 5 under this condition with a difference within 1.55% in comparison with the experimental measured value. This model can be used for guiding practical production.