摘要
为了延长青花椒的贮藏期,以汉源青花椒为实验材料,采用高温蒸汽短时热处理方法,以挥发油含量和过氧化物酶(POD)酶活为指标,在研究蒸汽压力、蒸汽处理时间和载料量单因素试验基础上,进行Box-Behnken中心组合试验,利用响应面分析优化的最佳热处理工艺条件为蒸汽压力0.33MPa、蒸汽处理时间12.4s、载料量2696g/m2,在此条件下响应面模型预测的挥发油含量为0.41mL/20g。
In order to extent the storage period of Chinese prickly ash （Zanthoxylum schinifolium Sieb.et Zucc）, a high- temperature short-time （HTST） steam treatment method was presented for Chinese prickly ash. A series of one-factor-at-a-time experiments were carried out to investigate the effects of steam pressure, treatment time and material load on volatile oil content and POD activity of Chinese prickly ash from Hanyuan. The best processing conditions, as determined using response surface analysis based on central composite design, were steam pressure 0.33 MPa, treatment time 12.4 s and material load 2696 g/m2. After thermal treatment under these conditions, the predicted volatile oil content was 0.41 mid20 g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期46-51,共6页
Food Science
关键词
青花椒
高温蒸汽瞬时热处理
响应面法
Chinese prickly ash
high-temperature short-time steam treatment
response surface methodology
