响应面法对番茄丁罐头成形稳定性工艺的优化

Optimization of Production Process of Shape Stability for Canned Diced Tomatoes by Response Surface Methodology

选取氯化钙作为最适固化剂,通过单因素试验探讨果胶酯酶、外源钙盐以及固化时间对番茄丁罐头成形稳定性的影响,以硬度及感官评分的综合值作为考察指标,利用响应面分析法优化试验条件。结果表明:最佳固化工艺条件为果胶酯酶添加量为0.4 mL/kg、氯化钙添加量为5 g/kg、固化处理时间为19 min,在该条件下生产的番茄丁罐头块形完整,品质明显提高。

The effects of amounts of added pectin methlesterase,additional Ca2＋ and ireatment time on shape stability of canned diced tomatoes were explored in the present study. The three process parameters were optimized by response surface methodology for improved hardness and overall sensory quality score. The results showed that the optimal process conditions for production of canned diced tomatoes were as follows： pectin methlesterase and calcium chloride were added at 0.4 mL/kg and 5 g/kg, the treatment time of 19 min. Under this optimized conditions, the quality of canned diced tomatoes was significantly improved.