PBD-BBD优化大枣保质工艺

Optimization of Quality Assurance Technology of Jujube by PBD-BBD

针对大枣含水含糖量高易生霉长蛀问题,以灵武长枣干枣为原料,杀菌率为响应值,在单因素实验基础上,通过Plackett-Burman design试验从5个因素(ε-聚赖氨酸盐酸盐质量比、杀菌方式、杀菌温度、杀菌时间、包装方式)中筛选出对杀菌率有主要影响的3个因素(ε-聚赖氨酸盐酸盐质量比、杀菌温度、杀菌时间)。通过Box-Behnken design试验优化,建立3个因素对杀菌率的二次多项回归方程模型。结果表明,优化保质工艺为:ε-聚赖氨酸盐酸盐质量比0.08 g/kg,固定杀菌方式为巴氏杀菌,巴氏杀菌温度为75℃、时间为40 min,包装方式为充氮包装,此时杀菌率为98.00%。研究表明该优化保质工艺能够使干枣变成免洗枣,延缓了微生物的生长,使菌落总数达到免洗标准。

The jujube is easy to cause mildew due to its high water and sugar content.In this study,the Lingwu long jujube was used as the raw material,and the sterilizing rate as the response value.Based on the single factor tests,three main factors(concentrations ofε-polylysine hydrochloride,pasteurization temperatures,pasteurization time)affecting the sterilizing rate were screened from five factors(concentrations ofε-polylysine hydrochloride,sterilization methods,pasteurization temperatures,pasteurization time,packing methods)by Plackett-Burman design test.The quadratic multiple regression equation model of each factor on sterilizing rate optimizing by Box-Behnken design test was established.The results showed that the best quality assurance technology was as follows:the concentrations ofε-polylysine hydrochloride was 0.08 g/kg,the fixed sterilization method was pasteurization at temperature of 75℃and last 40 min,the packaging method was nitrogen-filled packaging,and the sterilizing rate was 98.00%.It suggested that the optimized quality assurance technology could make dry jujube as exempt washes jujube,delay the growth of microorganisms,and make the total number of bacteria reach the standard of exempt washes jujube,which provided a theoretical basis for the industrialization development of exempt washes jujube.