正交试验优化杏酱酶解液脱色工艺

Optimization by Orthogonal Array Design of Decolorization of Hydrolyzed Apricot Sauce

以脱色率和酸损失率为指标,比较8种脱色剂对新疆杏酱酶解液的脱色效果,筛选出较好的脱色剂为粉末活性炭。通过单因素试验考察活性炭用量、温度、时间对脱色效果的影响,并通过正交试验对该条件进一步优化,得出最佳脱色工艺条件为活性炭用量1.2g/100mL、脱色温度70℃、脱色时间60min。在此条件下,杏酱酶解液脱色率为93.01%,酸损失率为5.89%。

This study aimed to explore the decolorization effect of eight agents on hydrolyzed apricot sauce. Active carbon was identified as the optimal decolorizing agent based on decolorization rate and organic acid loss rate. The decolorization of hydrolyzed apricot sauce using active carbon was optimized by one-factor-at-a-time method and orthogonal array design. The optimal process parameters were active carbon amount of 1.2 g/100 mL, decolorization temperature of 70 ℃ and decolorization time of 60 rain. Under these conditions, the decolorization rate of hydrolyzed apricot sauce was 93.01% and the organic acid loss rate was 5.89%.