摘要
采用虫胶均匀地涂抹在鸡蛋表面,用脉冲强光进行闪照,使鸡蛋达到延长保质期的作用。通过单因素和Plackett-Burman试验确定虫胶浓度、闪照距离、闪照次数、闪照能量4个主要因素对鸡蛋蛋黄指数的影响,根据中心组合设计原理采用4因素3水平的响应面分析法,获得了鸡蛋蛋黄指数的最佳优化条件。结果表明最佳条件为:虫胶浓度为3.21%、闪照距离为13.06 cm、闪照次数为49次、闪照能量为400 J,经验证试验,得到鸡蛋的蛋黄指数为0.44,比对照组高出0.21。
In this paper, the use of shellac evenly applied to the egg surface, with a pulse of light to flash, so that the egg to extend the shelf life. The effects of four major factors on egg yolk index were determined by single factor and Plackett-Burman test. Four-factor and three-level response surface analysis method was used to determine the effects of shellac concentration, flash distance, flash count and flash energy, Obtained the best optimization conditions for egg yolk index. The results showed that the optimum conditions were as follows： the concentration of shellac was 3.21%, the flash distance was 13.06 cm, the number of shots was 49, and the flash energy was 400 J. The egg yolk index was 0.44, which was 0.21 higher than that of the control group.
出处
《食品科技》
CAS
北大核心
2017年第11期57-61,共5页
Food Science and Technology
基金
辽宁省教育科学规划课题(JG14DB310)
关键词
虫胶
脉冲强光
蛋黄指数
shellac
pulsed light
egg yolk index
