Abstract:In order to investigate the effects of compound anti-aging additives on retarding the aging of Nianzhuan, moisture content change, textural characteristic change, retrogradation degree and sensory evaluation were selected as the indexes toevaluate comprehensive scores. The effects of additive quantities of guar gum, sodium pyrophosphate (SPP) and sodium stearyl lactate (SSL) on anti-aging were investigated by single factor experiment and the response model of anti-aging effects was established by response surface methodology. The results showed that the established regression model of Nianzhuan anti-aging compound process was significant (R2=0.9339) and the experimental results were in good agreement with the predicted data. Ultimately, the model could be used to describe the effectiveness of anti-aging. The optimal ratio was that guar gum was 0.45%, SPP was 0.44% and SSL was 0.12%, while the anti-aging effect was the best under the optimal compound ratio. Meanwhile. under the optimal conditions, the retrogradation, sensory evaluation and the rate of changes in hardness, elasticity, chewiness and moisture content were 35.87%, 8.11, 12.20%, 2.30%, 13.30% and 2.40%, respectively.
