基于响应面法优化洋葱酱的制备工艺

Optimization of Preparation Process of Onion Paste Based on Response Surface Methodology

以洋葱为主要原料,利用响应面法进行洋葱酱的研制。通过单因素试验研究了柠檬酸浓度、加热时间和加热温度对产品感官性质的影响并探究了果胶酶的添加量、酶解时间、酶解温度对产品感官品质的影响。在单因素试验基础上,利用响应面优化原理对洋葱酱制备工艺参数进行分析优化。结果表明,制备洋葱酱的最佳工艺配方为:以0.32%的柠檬酸溶液调整洋葱酱pH为4.4~4.6,加热温度90℃,加热时间9.3min,果胶酶添加量0.5%,酶解温度50℃,酶解时间20min,在此条件下洋葱酱口感最佳,酱体组织细腻,感官评分为87.8分,为洋葱的精深加工提供了一定的理论依据。

The preparation process of onion paste is studied by response surface methodology using commercially available onion as the main raw material.On the basis of single factor experiment,the concentration of citric acid,heating time and heating temperature are selected as the independent variables.The effects of enzyme additive amount,enzymolysis time and enzymolysis temperature on the sensory quality of the products are also studied.The process parameters of onion paste are analyzed and optimized by response surface methodology.The results show that the optimum technological formula is as follows:adjusting the pH value of onion paste to 4.4~4.6 with 0.32%citric acid solution,the heating temperature is 90℃,the heating time is 9.3 min,adding 0.5%pectinase,enzymolysis temperature is 50℃and enzymolysis time is 20 min.Under such conditions,onion paste has the best taste,delicate texture and the sensory score is 87.8,which has provided a certain theoretical basis for the deep processing of onion.