卜智斌,唐道邦,温靖,徐玉娟,余元善,傅曼琴,李俊.干豇豆的腌渍工艺优化[J].,2021,37(3):212-219.
干豇豆的腌渍工艺优化
Optimization of Pickling Processing of Dried Cowpea
投稿时间:2020-08-18  
DOI:10.13982/j.mfst.1673-9078.2021.3.0772
中文关键词:  豇豆  腌渍  感官评分  响应面  多目标优化
英文关键词:cowpea  pickled  sensory score  response surface  multi-objective optimization
作者简介:卜智斌(1989-),男,硕士,助理研究员,研究方向:果蔬加工 通讯作者:温靖(1978-),女,研究员,研究方向:果蔬加工
基金项目:广东省现代农业产业技术体系建设项目(2019KJ110);广州市科技计划项目(201909020001;201904020012);广东省扬帆计划引进创新创业团队项目(2017YT05H045)
作者单位
卜智斌 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室广东省农产品加工重点实验室,广东广州 510610)(2.广东佳宝集团有限公司,广东潮州 515638) 
唐道邦 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室广东省农产品加工重点实验室,广东广州 510610) 
温靖 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室广东省农产品加工重点实验室,广东广州 510610) 
徐玉娟 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室广东省农产品加工重点实验室,广东广州 510610) 
余元善 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室广东省农产品加工重点实验室,广东广州 510610) 
傅曼琴 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室广东省农产品加工重点实验室,广东广州 510610) 
李俊 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室广东省农产品加工重点实验室,广东广州 510610) 
AuthorInstitution
BU Zhi-bin (1.Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) (2.Guangdong Jiabao Group Co. Ltd., Chaozhou 515638, China) 
TANG Dao-bang (1.Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
WEN Jing (1.Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
XU Yu-juan (1.Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
YU Yuan-shan (1.Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
FU Man-qin (1.Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
LI Jun (1.Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
摘要点击次数: 18
全文下载次数: 13
中文摘要:
      本研究以干豇豆为原料进行浸泡腌渍调味,开发即食豇豆制品,通过设计响应面试验,讨论浸泡液中白砂糖、食盐与醋酸添加比例对浸泡腌渍后豇豆总酸度、硬度、L*值、复水比、感官评分的影响,分析影响各指标的主次因素及因素间的交互作用并建立二次回归模型,利用熵权法对各个响应值赋权值进行多目标优化,得到最佳工艺参数并加以验证。结果表明:建立总酸度、硬度、感官评分3个指标的回归方程模型均极显著(p<0.01),L*值指标的回归方程模型显著(p<0.05),复水比指标的回归方程模型则不显著,可用于对干豇豆浸泡腌渍工艺指标进行分析和预测;熵权法综合评分的回归方程显著(p<0.05),可用于腌渍工艺的多目标优化,得到最佳工艺配方:食盐4%、醋酸1.4%、白砂糖11.8%,在此条件下进行验证试验,腌渍后豇豆的总酸度0.44、硬度217.03 g、L*值42.31、复水比2.94、感官评分85.29分,与理论预测值接近,说明响应面结合熵权法优化具有较好的准确性和可靠性,可为后续研究提供理论依据。
英文摘要:
      In order to obtain instant cowpea products, the dried cowpea was used as raw material for soaking and pickling seasoning, the effects of salt, acetic acid, sugar contents and their interactions on total acidity, hardness, L* value and rehydration ratio were explored, and the sensory evaluation of cowpea after soaking and picking was also investigated, using three-factor response surface design. The factors and their interactions between the various factors were analyzed, quadratic regression models were established, multi-objective optimization was performed by entropy weight method, which were verified by applying three optimization methods. The results showed that the established regression model of total acidity, hardness, and sensory evaluation was very significant (p<0.01), the regression model of L* value was significant (p<0.05) and the regression model of rehydration ratio was not significant, suggesting that the model could be used to analyze and predict the pickling processing of dried cowpea parameters. The optimum parameters were 4% of salt content, 1.4% of acetic acid content, and 11.8% of sugar content. With these parameters, the hardness, L* value, rehydration ratio and sensory score were 0.44, 217.03 g, 42.31, 2.94, 85.29, respectively, which were close to the theoretical prediction. The parameters of pickling processing of dried cowpea were optimized by response surface design combined with entropy weight method, which were accurate and reliable, providing a theoretical basis for future study.
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