响应面法优化花椒芽菜的乳酸钙保脆工艺

Optimization of brittleness-keeping using calcium lactate for pepper sprouts by response surface methodology

为了探索花椒芽菜保脆的最佳工艺,在单因素试验基础上,选取乳酸钙浓度、浸泡时间、液料比、浸泡温度为影响因子,以剪切力为响应值,根据Box-Behnken试验设计原理采用4因素3水平的响应面分析法对花椒芽菜的保脆工艺进行优化.结果表明:花椒芽菜保脆的最佳工艺条件为乳酸钙浓度0.2%、浸泡时间32min、液料比10∶1、浸泡温度22℃,在此条件下,测得的剪切力达到28.51N.

Response surface methodology was used for optimizing brittleness-keeping processing techniques with calcium lactate for pepper sprouts.Based on One-Factor-at-a-Time （OFAT）experiments,four independent variables,the concentration of Calcium lactate additive,soakage time,liquid-to-material ratio and liquid temperature,were selected as the casual factors during brittleness-keeping.The experinents were arranged according to Box-Behnken central composite design.Response surface analysis was applied to determine the shearing force with the four conditions which were composite design.The results showed that the optimum conditions were as calcium lactate at 0.2%,soakage for 32 min,liquid-to-material ratio 10∶1 L/g,and liquid temperature at 22 ℃.Under these conditions,the shearing force of the pepper sprouts was up to 28.51N.