摘要
本实验利用三因素二次正交旋转设计,研究了搅拌温度、搅拌时间和β-环糊精添加量对β-环糊精包埋法脱除猪油胆固醇效果的影响,建立了各因素与胆固醇脱除率的回归方程,筛选出了较理想的胆固醇脱除条件,即:搅拌时间90min、搅拌温度45℃和β-环糊精添加量8.5%。在这三个因素中,β-环糊精添加量为主要影响因素,而搅拌时间的影响较小。
This study was carried out to determine the effects of three different factors (mixing temperature, mixing time and β-cyclodextrin concentration) in reduction of cholesterol in lard-water mixture by application of B-cyclodextrin. Three factors quadratic rotating design was applied in the experiment.The regression equation of cholesterol reduction with mixing temperature, mixing time and β-cyclodextrin concentration was established. The optimized conditions for the process was addition of 8.5% β-cyclodextrin, mixing temperature of 45℃ and 90-min mixing time. β-cyclodextrin concentration was the most effective factor. Among other factors, mixing time (30 to 150 min) did not significantly affect cholesterol removal.
出处
《肉类研究》
2005年第11期40-43,共4页
Meat Research
基金
浙江省科技厅资助项目(2003C12002)