摘要
采用响应面分析法优化苹果速冻工艺,当载样量3kg/m2、速冻温度-30℃、样品中心温度-18℃为时,产品的感官品质、硬度和色泽最高,可溶性糖损失率、可溶性蛋白损失率、维生素C损失率最低;采用BoxBenhnken试验设计方法和Design-Expert 9数据分析软件,优化出苹果速冻最优工艺参数为载样量2.38kg/m2、速冻温度-31℃、样品中心温度-19℃,此条件下实际感官评分为91.26。
The purpose of this study was to use response surface method to optimize the freezing technology of apple, to provide some theoretical basis for the frozen apple processing and to increase the added value of apple. The results showed that the sample load was 3kg/ m2, frozen temperature was -30℃, central temperature was -18℃ of frozen apple, the sensory evaluation, finmless and color were high- est, the loss rate of soluble sugar, loss rate of soluble protein, loss rate of vitamin C were lowest. The Box-Benhnken central composite de- sign and data analysis software of Design-Expert 9 were applied to optimum freezing condition was the sample load 2. 38kg/m2 , frozen tem- perature -31℃, central temperature - 19℃. Under this condition, the sensory evaluation was 91.26.
出处
《中国食物与营养》
2016年第2期28-32,共5页
Food and Nutrition in China
基金
现代农业产业技术体系建设专项(项目编号:CARS-28)
甘肃省科技重大专项计划资助项目(项目编号:1203NKDA016-4)
关键词
响应面分析法
苹果
速冻工艺
response surface method
apple
freezing technolog
