刘影.橘红果脯的研制工艺[J].,2020,36(6):256-263.
橘红果脯的研制工艺
Optimization of the Processing Technology of Orange Preserved Fruit
投稿时间:2020-02-20  
DOI:10.13982/j.mfst.1673-9078.2020.6.0148
中文关键词:  响应面法  橘红果脯  柠檬酸质量分数  微波功率
英文关键词:response surface methodology  candied orange  citric acid concentration  microwave power
作者简介:刘影(1980-),女,讲师,研究方向:食品加工和功效研究
基金项目:茂名市科技计划项目(茂科字[2019]47号)
作者单位
刘影 (茂名职业技术学院化学工程系,广东茂名 525000) 
AuthorInstitution
Liu Ying (Department of Chemical Engineering Maoming Polytechnic, Maoming 525000, China) 
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中文摘要:
      本研究采用响应面法优化了橘红果脯加工工艺。以感官评分、总糖含量为响应值,研究了柠檬酸、氯化钙、糖液质量分数等因素对果脯工艺的影响,并用Box-Behnken响应面法对影响因素进行了优化,采用四因素三水平的响应面分析方法,建立二次多项式回归方程的预测模型,研究各变量交互作用对橘红果脯研制工艺的影响,确定橘红果脯的最佳研制工艺。经响应面法优化橘红果脯的最佳工艺条件为:柠檬酸质量分数0.30%、氯化钙含量0.50%、微波功率210 W、糖液质量分数50%,在此条件下,橘红果脯感官评分为96.85分,总糖含量为46.13%,接近理论值,说明采用响应面法优化所得到的橘红果脯研制工艺参数准确可靠,具有一定的实用价值。
英文摘要:
      Response surface method was used to optimize the processing technology of preserved orange fruit in this work. The sensory score and total sugar content were used as response values, and the effects of citric acid, calcium chloride and sugar concentration on preserved fruit technology were investigated. The box Behnken was used to optimize the influencing factors. The response surface analysis method of four factors and three levels were used, and the prediction model of quadratic polynomial regression equation was established. The influence of each variable interaction on the development process of tangerine preserves was studied to optimize the best development process of tangerine preserves. The optimum processing conditions of orange red preserved fruit were as follows: citric acid concentration of 0.30%, calcium chloride of 0.50%, microwave power of 210 W and sugar solution concentration of 50%. Under this condition, the sensory score and the total sugar content were 96.85, 46.13%, respectively, which were close to the theoretical value. It was proved that the parameters of the technology were accurate and reliable, which had a certain practical value.
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