复配改良剂对洋葱浆馕品质的影响

以洋葱浆馕为研究对象，分别探讨单硬脂酸甘油酯、大豆磷脂、α-淀粉酶和甘油4种改良剂对其感官评分和硬度的影响，以硬度为响应值，通过响应面分析法确定复配改良剂的最佳组合。结果表明，与对照组相比，单一改良剂均能改善洋葱浆馕的感官和硬度，延缓馕老化的速率。各因素添加量对洋葱浆馕硬度的影响主次顺序均为:α-淀粉酶>单甘酯>甘油>大豆磷脂。4种改良剂的最佳组合为:单甘酯添加量0.45%、大豆磷脂添加量0.62%、α-淀粉酶添加量0.06%、甘油添加量2.03%，对应的感官评分为90.92分，硬度为1190.72 g。通过验证实验，按此组合添加的洋葱浆馕感官评分为91.28分，硬度为1142.29 g。与对照组相比，感官评分增加了10.66分，硬度减小了621.61 g。与单一改良剂相比，复配改良剂在感官评分，硬度和延缓老化速率方面具有一定优势，能明显改善洋葱浆馕的品质，对延长洋葱浆馕货架期具有重要意义。

Study on the Effect of Compound Improver on the Quality of Onion Paste Nang

Taking onion paste Nang as the research object, effects of glycerol monasteries, soybean phospholipid, α-amylase and glycerol on sensory score and hardness were studied. Taking hardness as the response value, the best combination of compound modifiers was given in the response surface analysis. The results showed that opposed to the control group, a single modifier could improve the sensory and hardness of onion paste Nang and delay the aging rate of Nang. The primary and secondary order of the influence of the additional amount of each factor on the hardness of onion paste Nang was as follows: α-amylase>monoglyceride>glycerol>soybean phospholipid. The best combination of the four modifiers was 0.45% monoglyceride, 0.62% soybean phospholipid, 0.06% α-amylase and 2.03% glycerol, and the sensory score was 90.92 points, hardness was 1190.72 g. Through the validation test, the hardness of onion paste Nang added according to this combination was 1142.29 g and the sensory score was 91.28 points. Compared with the control group, the sensory score increased by 10.66 points and the hardness decreased by 621.61 g. Compared with the single modifier, the compound modifier has certain advantages in sensory score, hardness and delaying the aging rate. It can significantly improve the quality of onion paste Nang and is of great significance to prolong the shelf life of onion paste Nang.