摘要
以火龙果皮为原料,利用响应面法对火龙果皮酱菜生产工艺进行优化。在单因素实验基础上选取实验因素水平,根据中心组合(Box-Behnken)实验设计原理采用三因素三水平的响应面分析法,依据回归分析确定各工艺条件的影响因素,以综合评分为响应值做响应面和等高线。在分析各个因素显著性和交互作用后,最佳配料工艺条件为辣椒添加量10.92%,食盐添加量5.76%,姜丝添加量9.23%,此时火龙果皮酱菜的感官评价最好,综合评分为93.7758;可溶性蛋白质含量为80.27μg/g,菌落总数为300cfu/g,优于其他处理组。
The response surface method is used to optimize the production process of dragon fruit peel pickle by using dragon fruit peel as raw material. Based on single-factor test, the factors affecting the process conditions are determined according to the principle of three-factor three-level response surface analysis based on Box-Benhnken test design principle, and the response surface and contour line are evaluated by the comprehensive evaluation score. The results show that the optimum conditions are as follows.chili additive amount is 10. 92;, salt additive amount is 5. 76% and shredded ginger additive amount is 9. 23%. The sensory evaluation of dragon fruit peel pickle is the best, and the comprehensive evaluation score is 93. 7758, soluble protein content is 80. 27 μg/g, total number of bacterial colony is 300 cfu/g,it is better than other treatment groups.
作者
张彪
李喜宏
唐先谱
李杰
张新
班兆军
ZHANG Biao LI Xi-hong TANG Xian-pu LI Jiea ZHANG Xin BAN Zhao-jun(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China Tianjin Food Safety ＆ Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China School of Biological and Chemical Engineering/School of Light Industry, Zhejiang University of Science and Technology, Hangzhou 310023, China)
出处
《中国调味品》
北大核心
2017年第10期65-68,共4页
China Condiment
基金
国家科技支撑计划(2015BAD16B00)
"十二五"农村领域国家科技计划(2015BAD19B02-03)
天津市科技计划项目(14RCHZNC00107
15YFYSNC00010)
浙江科技学院科研启动基金项目(F701103G01)
关键词
火龙果皮
酱菜
三因素三水平
响应面
dragon fruit skin
pickle
three-factor three-level
response surface
