Box-Behnken响应面法优化鱿鱼复水工艺的研究

Box- Behnken design response surface methodology to optimize process of squid rehydration

在单因素实验基础上,选取碱添加量、碱处理时间、碱处理温度为自变量,感官评分、复水比、可溶性蛋白损失量为响应值,采用Box-Behnken中心组合设计优化得到干鱿鱼复水的最佳工艺条件为:碱添加量0.33%、碱处理时间8 h、碱处理温度25℃。在此条件下,复水鱿鱼感官评分83.41、复水比2.96、可溶性蛋白损失量9.835 mg/g,与理论感官评分82.10、复水比2.89、可溶性蛋白损失量10.094 mg/g相比,其相对误差分别约为1.57%、2.36%、2.63%。说明通过响应面优化得出的回归方程具有一定的实践指导意义。

Three extraction parameters including the addition amount of alkali,treatment time of alkali and treatment temperature of alkali were optimized using the Box- Behnken central composite design optimization for achieving maximum sensory scores,rehydration ratio and minimum the amount of soluble protein loss. The rehydrated squid optimum conditions were the amount of 0.33% alkali,alkaline reaction time of 8h,alkali effect temperature 25 ℃.Under these conditions,sensory score of the rehydration squid was 83.41,rehydration ratio was 2.96,the amount of soluble protein loss was 9.835 mg / g.Compared to the theoretical value that sensory score of the rehydration squid was 82.10,rehydration ratio was 2.89,the amount of soluble protein loss was 10.094 mg / g,the relative error were1.57%,2.36% and 2.63%,respectively. Regression equation optimized by response surface derived some practical significance.