摘要：红豆薏米饮料具有动力学的不稳定性。通过DSC 观察发现淀粉吸收能量波峰，确认未充分糊化的淀粉是体系凝胶的成因之一。利用显微镜跟踪观察处理过程中淀粉的形态变化，优化了淀粉的糊化酶解工艺。结合PB 试验和正交试验明确造成红豆薏米饮料体系易出现凝胶的显著影响因子和因素间交互作用，并进一步优化配方，达到产品设计要求。通过试验分析发现促进稳定体系形成凝胶的显著影响因子为MCC、卡拉胶、MCC和酪蛋白酸钠的交互作用。数据分析过程中发现，以流变仪检测频率6.31 处的修正粘度作为响应值能够完整的分析和解释PB试验和正交试验所构建数学模型。
The Application of Factor Analysis in Solving the Gelation Occurred in Red Bean and Barley Drinks
BEN Dong-xu，SHU Zhi-cheng，ZHOU Xiao-yue，TAO Wen-chu，WANG Hua，WU Wei-du
（Hangzhou Wahaha Group Co.，Ltd.，Hangzhou 310018，China）
Abstract: Red bean and barley drinks have the characteristics of dynamic instability. The cause of the gelation may due to the insufficient dextrinization of starch，which is found by energy absorption peak appeared in DSC test. The gelatinizing and enzyme hydrolysis process of starch was optimized by microscopic observation of morphologic change of starch during different processes. The significant impact factors and interactions between factors of the gel formation were determined by the approach of combining PB test with orthogonal test. And then，the formula was further optimized to fulfill the requirements of product design. With the analysis of experiments，MCC，carrageenan，interaction between MCC and sodium caseinate were considered to be the significant impact factors which promote gel formation in red bean and barley drinks. During the process of data analysis，it was found that the modified viscosity at
6.31 detection frequency as response value could be used to completely analyze and explain the mathematic model established by the PB test and orthogonal test.
Key words: modified viscosity；starch gel；dumping experiment；factorial experiment；formula optimization