摘要
为优化曲拉预脱水工艺条件,本研究在预脱水压力、凝块含水量、预脱水时间单因素实验的基础上,以曲拉色度综合得分为评价指标,采用响应面法建立曲拉预脱水工艺模型。结果表明:三因素对曲拉色度综合得分影响的顺序为预脱水压力>预脱水时间>凝块含水量;预脱水压力与预脱水时间、凝块含水量与预脱水时间的交互作用均极显著(p<0.01);曲拉预脱水最佳工艺条件为预脱水压力300 N、凝块含水量29%、预脱水时间3 h。在此条件下,产品色度综合得分达0.930,与理论预测值0.944相对误差为1.48%。证明该参数可用于曲拉预脱水实际生产。
The objective of this study was to optimize the process conditions of pre- dehydration. On the basis of single-factor test,the pre-dehydration pressure, the clot water content and the pre-dehydration time were processing parameters and qula chroma comprehensive score was evaluation index.And then the response surface methodology was used to establish qula pre- dehydration process model.The results showed that the order of the three factors effecting on the Qula ehroma comprehensive score was : pre- dehydration pressure 〉 pre- dehydration time 〉 clot water content ; the interaction between pre- dehydration pressure and pre-dehydration time and the interaction between the clot water content and the pre-dehydration time were extremely significant(p 〈 0.01 ).The optimum pretreatment conditions were that pre-dehydration pressure was 300 N, clot water content was 29% ,and pre-dehydration time was 3 h.Under the condition,the qula chroma comprehensive score of the product was 0.930,and the theoretical predictions was 0.944.Their relative error was 1.48%.It proved that this parameter can be used for the pre-dehydrationactual production of qula.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第2期182-187,191,共7页
Science and Technology of Food Industry
基金
农业部公益性行业(农业)科研专项经费项目(201303085)
关键词
预脱水
曲拉
色度
响应面法
pre- dehydration
qula
chroma
response surface method