Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method

A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour(HPGRF). The suspension of glutinous rice flour(15%) that contained 6.52% protein was gelatinized and subsequently hydrolyzed by thermostable α-amylase. The hydrolysis yielded 0.144–0.222 g/g HPGRF with 29.4%–45.4% protein content. Hydrolysis time exerted a significant effect, while enzyme concentration and hydrolysis temperature showed insignificant effect on the protein content and production yield of HPGRF. The result of response surface method showed that the optimum condition for the production of HPGRF that contained at least 36% protein was treating gelatinized 15% glutinous rice flour suspension with 0.90 Kilo Novo α-amylase Unit(KNU)/g α-amylase at 80 oC for 99 min. By carrying out the predicted hydrolysis condition, HPGRF with 35.9% protein and 61.8% carbohydrates was resulted. The process yielded 0.172 g/g HPGRF. HPGRF contained higher amount of essential amino acids compared to glutinous rice flour. HPGRF had higher solubility and lower swelling power, and also showed no pasting peak compared with glutinous rice flour.

Optimization of the extraction process of total flavonoids from Trichosanthis Fructus by Box-Behnken response surface method combined with differential spectrophotometry

Objective:To optimize the extraction process of total flavones in Trichosanthis Fructus(composed of Trichosanthis pericarpium and Trichosanthis semen in certain proportion).Methods:The effects of the mixture ratio of Trichosanthis pericarpium and Trichosanthis semen,ethanol concentration,ultrasonic extraction time and extraction temperature on the extraction rate of total flavonoids in Trichosanthis Fructus were investigated.The extraction process of total flavonoids in Trichosanthis Fructus was optimized by Box-Behnken response surface method combined with differential spectrophotometry.Results:The optimum extraction conditions of total flavonoids in Trichosanthis Fructus were as follows:The mixture ratio of Trichosanthis pericarpium and Trichosanthis semen was 4:6,the ethanol concentration was 70%,the ultrasonic extraction time was 60min and the extraction temperature was 40℃.Conclusion:Box-Behnken response surface method combined with differential spectrophotometry can optimize the extraction process of total flavonoids from Trichosanthis Fructus,which can provide reference for the extraction and application of total flavonoids in Trichosanthis Fructus.

纤维素酶酶解改性玉米粉工艺研究

为探索酶法改性玉米粉技术,得到纤维素酶水解玉米粉的最佳酶解条件,以新鲜玉米粉为原料,研究酶浓度、酶解温度、酶解pH、酶解时间对还原糖含量的影响。通过单因素实验和响应面实验使最适酶解条件更优质,并通过扫描电镜比较微观结构的变化。经研究,纤维素酶酶解玉米粉最适酶解条件为酶解pH 5.31,酶解温度52.04℃,酶解时间4.28 h,纤维素酶浓度0.77%,此条件下还原糖含量为93.605 mg/mL。扫描电镜结果表明,纤维素酶酶解玉米粉,使玉米蛋白质和淀粉结合松散,结构更易于被破坏。该结果可为玉米粉的进一步改性提供基础原料,并对酶法改性玉米粉技术提供理论基础。

面皮调味汁的最新研发

以芝麻酱、香油、醋等为主料制作面皮调味汁。通过Plackett-Burman设计确定芝麻酱、食醋、香油等原料的添加量和各因素的显著性,应用主成分分析和响应面法,以色差和感官评分作为指标,得到面皮调味汁的最佳工艺配方。结果表明,面皮调味汁的最佳配方为以100 mL的饮用水为基准,添加芝麻酱20%、桂皮0.7%、陈醋65%、八角1%、丁香0.3%、食用盐1%、花椒2%、5′-呈味核苷酸二钠0.01%、香油2%、谷氨酸钠0.6%、熬制时间30 min。使用该配方制作出来的面皮调味汁色泽柔和、酸咸适中、清香可口,且具有芝麻酱、桂皮和食醋的特有香味。

响应面优化绿豆玉米面烧饼的工艺研究

为提升烧饼的营养品质,在单因素试验基础上,以绿豆玉米面烧饼产品的气味、口感和结构等作为评价指标,并应用响应面法对原始配方进行工艺优化,得到绿豆玉米面烧饼最佳工艺参数为:面粉150 g,玉米面36 g,绿豆面12 g,水添加量77.5 g,水温32.1℃,发酵温度33.2℃,发酵时间42.6 min,在此条件下制作烧饼的感官评价得分为95.6分,与预测值(95.8分)基本一致。

茯苓面条加工工艺中复合磷酸盐和食用碱工艺参数的响应面法优化

[目的]建立数学模型预测茯苓面条加工工艺中复合磷酸盐和食用碱的最佳工艺参数。[方法]以小麦面粉、茯苓粉为原料,以感官评价得分作为考核指标,通过单因素试验和响应面设计法,优化茯苓面条加工工艺中复合磷酸盐和食用碱的工艺参数,并建立数学模型。[结果]通过建立的数学模型预测出最佳的工艺参数为:茯苓粉添加量23.84%,复合磷酸盐添加量0.12%,食用碱添加量0.22%,此时茯苓面条的感官评价得分预测值为82.58分。但从实际操作的方便和经济效益方面考虑,对数据进行修正为:茯苓粉添加量23%,复合磷酸盐添加量0.10%,食用碱添加量0.20%,此时茯苓面条的感官评价得分为82.39分。[结论]模型建立合理,预测的结果较为准确,可为茯苓面条的加工提供参考。

基于变异系数法的马铃薯莜面锅巴研制

为丰富休闲食品种类,以马铃薯雪花粉和莜面作为主要试验材料,研制马铃薯莜面锅巴,通过单因素试验研究小苏打添加量、雪花粉添加量、烤制时间和烤制温度对马铃薯莜面锅巴品质的影响。试验指标选取感官评分、质构指标、色差值多个指标,采用变异系数权重法计算出各指标的综合评分,选出各因素的最优水平。在此基础上进行响应面试验,响应面试验因素确定为雪花粉添加量、烤制时间和烤制温度,建立各因素与综合评分的二次回归数学模型,得到最佳参数组合。结果表明:烤制时间和烤制温度对试验指标的影响显著(P<0.05),最佳参数组合为雪花粉添加量30%、烤制时间14 min、烤制温度200℃。在此试验条件下,锅巴硬度较小,口感酥脆,色泽金黄均一。

响应面法优化超声波辅助水蒸气蒸馏提取丁香精油研究

采用Box-Behnken响应面法对超声波辅助水蒸气蒸馏提取丁香精油进行优化。选用超声波功率、料液比、颗粒度、萃取时间为考察因素,以丁香精油的提取率为检验指标进行单因素试验,采用Box-Behnken响应面试验设计法优化考察四因素三水平及其交互作用对丁香精油提取率的影响。最佳工艺条件为:超声波功率为300W,颗粒度为150目,料液比为1∶15(g/mL),萃取时间为1h。在优化操作条件下分别三组试验提取丁香精油,平均提取率为19.637%±0.42%。

甘薯淀粉对蛋糕品质及其制备工艺条件的优化

以不同质量比例的甘薯淀粉替代低筋面粉,研究了甘薯淀粉添加量、烘焙时间、烘焙温度对甘薯蛋糕品质的影响。采用响应面法确定了甘薯蛋糕工艺最佳参数,结果表明:当甘薯淀粉添加质量浓度为20%、烘焙时间为45 min、烘焙温度为160℃,制作的蛋糕感官评分最高为92分。

螺旋藻芋头豆粉团团的工艺优化

选取优质的黑豆粉、螺旋藻、莱阳孤芋、菠菜为主要原料,通过黑豆粉和螺旋藻、菠菜的合理搭配,加入芋泥,改进以糯米粉为主要原料的传统做法;通过单因素实验与响应面实验探索螺旋藻芋头豆粉团团的最佳生产工艺。结果表明:黑豆粉添加量为9%,螺旋藻添加量为0.10%,白砂糖添加量为7%,蒸制时间为14min时,获得的产品色泽天然,呈浅绿色,细腻软糯,甜度适宜,具有浓郁的豆香味。

响应面法优化粗杂粮馒头的最优配比研究

与全小麦粉馒头相比,杂粮馒头具有保健功能,且在改善饮食结构和均衡膳食方面发挥重要作用,为研究口感好、营养丰富的复合粗杂粮馒头,通过单因素试验分析了不同添加量的大豆粉、小米粉、高粱粉以及不同添加量的水、酵母和发酵时间对复合粉馒头的白度、质构和感官评价的影响,并使用Box-Behnken响应面法对复合杂粮馒头的配比进行优化,获得最优的配比参数。结果表明:添加大豆粉和小米粉对馒头白度影响较大,随添加量增加白度直线下降,分别由53.56、60.18降到23.94、46.58,添加高粱粉的馒头白度没有明显变化。随杂粮粉添加量的增加,馒头的硬度、胶黏性、咀嚼性逐渐增加,弹性、回复性逐渐减少。在小米粉、大豆粉、高粱粉、酵母、水的添加量分别为9.0%、4.6%、6.8%、1.0%、53.0%,发酵时间为102.0 min的条件下生产出的复合杂粮馒头具有最佳的感官评价,评分为85.43分,风味与色泽最优。将3种不同杂粮粉添加到面粉中不仅改善了面制品风味,提高了面制品的营养特性使之更有利于人体健康,而且也提高了多谷物加工的利用率。

响应面法对漂白魔芋微粉制备工艺的优化研究

研究了在H2O2-柠檬酸-40%乙醇酸性体系下漂白魔芋微粉的制备工艺。通过单因素试验确定了H2O2加入量、pH、柠檬酸加入量、反应温度四个因素的取值范围,并利用中心组合设计响应面分析法系统探讨了漂白魔芋微粉的最佳制备条件。结果表明,当H2O2加入量1.5%、pH4.3、柠檬酸加入量3.0g/L、反应温度40℃时,漂白魔芋微粉黏度可达41.7Pa·s,白度可达87.6%。

甘薯渣混合粉面条工艺优化及品质分析

甘薯渣粉含丰富的膳食纤维,将甘薯渣粉和小麦粉混合制作面条,开发新型高膳食纤维功能性面条。以面条蒸煮损失率和感官评分为评价指标,在单因素试验基础上,应用响应面方法优化甘薯渣混合粉制作面条工艺,并对混合粉面条进行品质分析。结果表明:甘薯渣混合粉面条制作最佳工艺为甘薯渣添加量8.77%、甘薯渣粒度0.125 mm、谷朊粉添加量1.5%、复合磷酸盐添加量0.3%,在此条件下,面条的蒸煮损失率最低(5.79%),感官评分最高(93.85分)。在最佳条件下甘薯渣混合粉面条与小麦粉面条相比,膳食纤维含量增加4.99倍,断条率和蒸煮损失率无显著差异,吸水率和延伸率显著增加;混合粉面条硬度降低,弹性增加,但咀嚼性降低。

Study on the Effect of Preparation Parameters of K₂CO₃/Al₂O₃Sorbent on CO₂Capture Capacity at Flue Gas Operating Conditions

In this paper, study on the effect of preparation conditions of K2CO3/Al2O3 sorbent was done. Box-Behnken design was applied to study the influence of four parameters involve initial solution concentration, impregnation time and calcination step temperature and time. A quadratic model was used to correlate the sorbent capture capacity. The model was used to calculate the optimum conditions for preparing sorbent. From the analysis of variance (ANOVA), the most influential factor on each experimental design response was identified. The potassium-based sorbents used in this study were prepared by impregnating K2CO3 on Al2O3 support. The CO2 capture capacity was measured in the presence of H2O in a fixed-bed reactor at CO2 capture temperature of 60°C using breakthrough curves. The optimum sorbent prepared by this method showed CO2 capture capacity of 77.21 mg CO2/g sorbent. It was observed that the experimental values obtained were in good agreement with the values predicted by the model, with relatively small errors between the predicted and the actual values. The results obtained in this study can be used as basic data for study on design and operating condition optimization of CO2 capture process using these sorbents.

低糖地瓜桃酥配方响应面法优化及品质评价

以地瓜全粉替代部分低筋面粉制作低糖地瓜桃酥,并对其品质进行评价。以感官评分为衡量指标,在单因素试验基础上采用响应面法优化低糖地瓜桃酥配方。结果表明:以地瓜全粉和低筋面粉的混合粉质量为基准,当地瓜全粉添加量24%、糖粉添加量43%、玉米油添加量50%、膨松剂添加量3%、水添加量15%时,桃酥品质最佳。与参考配方相比,糖粉添加量降低了14%。

Optimization of Solid-Phase Extraction Conditions for Perfluorooctanoic Acid in Leachate

In order to optimize the solid phase extraction(SPE)conditions of perfluorooctanoic acid(PFOA)in the raw leachate and treated leachate,the effects of activator properties,SPE cartridge,p H value,ionic strength,and eluent properties were studied through single factor experiments.The optimal results of each single factor were obtained.Considering that the concentration of PFOA in the treated leachate is lower than that of the raw leachate,the SPE conditions of the treated leachate have been further optimized.Based on the above single-factor experiment,the main influencing factors were screened out as the volume of activator,ionic strength,and volume of eluent,and the three-factor threelevel response surface methodology(RSM)was optimized.The optimum SPE conditions of PFOA from treated landfill leachate were as follows:Activation of weak anion exchange(WAX)cartridge with 10 mL methanol,dosage of 600 mg KCl,6 m L 1%ammonia methanol eluted PFOA,the theory recovery rate is over95.67%.It has been verified that the error between the predicted value and the actual extraction recovery is small and has good repeatability.