摘要
研究了均匀实验设计法在黑莓澄清汁酶解条件优化中的应用,结果表明:较少的实验次数可以获得良好的实验结果。利用SAS数据处理软件对实验结果进行回归分析,得到了具有很好拟合度的回归方程;通过分析加酶量、温度、时间等酶解条件对果汁的影响,得出最优酶解参数为加酶量0.063%(v/w)、酶解时间110min、酶解温度44℃。
Uniform design method was used in the optimization of blackberry juice enzymatic maceration. The results showed that the number of formulation experiment was significantly reduced and the good effects were obtained by using uniform design method. The regression equality acquired by SAS had a good fitting with the test data. We analyzed the influence of enzyme dosage, temperature and time on juice and concluded the optimum parameters for preparation of clarity juice： 0.063%（v/w） enzyme dosage at 44℃ for 110min.
出处
《食品科技》
CAS
北大核心
2007年第2期187-189,共3页
Food Science and Technology
基金
江苏省农业科技攻关项目(BE2004345)。
关键词
均匀设计
回归分析
黑莓
澄清汁
酶解
uniform design
regression analysis
blackberry
clear juice
maceration
