响应面法优化杏梅超声波渗糖工艺
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摘要
探讨响应面法优化杏梅超声波渗糖工艺,为杏梅的新工艺提供依据。在单因素试验中,使用TPA质构测试杏梅硬度、弹性、凝聚力、咀嚼性及回复性的变化,结合含糖量筛选渗糖条件。并以含糖量、硬度为指标,通过响应面试验优化杏梅的超声波渗糖工艺。结果表明,单因素试验中,在不同渗糖条件下,硬度总体呈现递减趋势,含糖量总体呈现递增趋势。通过响应面法优化的渗糖工艺条件为:超声功率225 W、超声时间45 min、糖液浓度43%,此时杏梅含糖量为51.02%±0.21%,硬度为(904.64±20)g,与理论值相比,分别增加了1.31%、0.29%。以上结果表明,响应面法优化杏梅渗糖工艺后,可在保证质构特性的前提下,有效提高渗糖效率。
The response surface methodology was used to optimize the ultrasonic sugar osmotic technology of preserved apricot,in order to provide a basis for the new technology of preserved apricot.In the single factor experiment,TPA texture was used to test the changes of firmness,elasticity,cohesion,chewiness and recovery of preserved apricot,combined with sugar content the sugar osmotic conditions were screened. Taking sugar content and hardness as indexes,response surface method was used to optimize the ultrasonic sugar osmotic process of preserved apricot. The results showed that,under the different sugar osmotic conditions,the hardness showed a decreasing trend,the sugar content was increasing in the single factor test.The sugar osmotic conditions optimized by the response surface method were: ultrasonic power 225 W,ultrasonic time 45 min,sugar solution concentration 43%,at this time the sugar content of apricot plum was 51.02% ± 0.21%,the hardness was( 904.64 ± 20) g,which increased by 1.31% and 0.29%,respectively,compared with the theoretical value. The above results showed that ultrasonic sugar osmotic process of preserved apricot could be optimized by response surface method,guaranting the texture characteristics and improving the efficiency of osmotic sugar.
The response surface methodology was used to optimize the ultrasonic sugar osmotic technology of preserved apricot,in order to provide a basis for the new technology of preserved apricot.In the single factor experiment,TPA texture was used to test the changes of firmness,elasticity,cohesion,chewiness and recovery of preserved apricot,combined with sugar content the sugar osmotic conditions were screened. Taking sugar content and hardness as indexes,response surface method was used to optimize the ultrasonic sugar osmotic process of preserved apricot. The results showed that,under the different sugar osmotic conditions,the hardness showed a decreasing trend,the sugar content was increasing in the single factor test.The sugar osmotic conditions optimized by the response surface method were: ultrasonic power 225 W,ultrasonic time 45 min,sugar solution concentration 43%,at this time the sugar content of apricot plum was 51.02% ± 0.21%,the hardness was( 904.64 ± 20) g,which increased by 1.31% and 0.29%,respectively,compared with the theoretical value. The above results showed that ultrasonic sugar osmotic process of preserved apricot could be optimized by response surface method,guaranting the texture characteristics and improving the efficiency of osmotic sugar.
引文
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[2]新疆维吾尔自治区统计局.新疆统计年鉴[M].北京:中国统计出版社,2016:338:12-23.
[3]王华磊.新疆若干杏品种加工相关特性的研究[D].石河子:石河子大学,2009:1-2.
[4]许建,陈恺,韩芳,张苗苗,等.低糖杏脯制作工艺研究[J].中国食物与营养,2011,17(6):51-54.
[5]周彤,陈恺,董卓群,等.基于回归分析法建立杏梅凉果感官评分方程[J].食品与机械,2017,33(8):183-188.
[6]马道荣,潘丽军,毛丽琴,等.预处理及微波渗糖对苹果脯加工的影响研究[J].食品科学,2006,27(1):119-121.
[7]李军生,何仁,阎柳娟.超声波对果蔬渗糖的影响[J].广西工学院学报,2002(3):34-37.
[8]Zhang Junping,Gao Jiangsheng,Li Jiang,et al.Comparison analysis on main nutritive component of Xinjiang apricot and north China apricot[J].Xinjiang Agricultural Sciences,2006,43(2):140-144.
[9]Proceedings of international conference on food engineering and biotechnology(ICFEB 2011)[C].Asia-Pacific Chemical,图2各因素交互作用对硬度影响的响应面图Fig.2 Response surface diagram of the influence of the interaction of various factors on the hardness Biological&Environmental Engineering Society(APCBEES),2011,6(30):107-112.
[10]盛金凤,李丽,孙健,等.不同渗糖方式对芒果果脯品质及组织细胞的影响[J].现代食品科技,2014,30(6):202-206.
[11]孙海涛,邵信儒,姜瑞平,等.响应面实验优化超声渗糖制备野生软枣猕猴桃果脯工艺及其质构分析[J].食品科学,2015,36(20):49-55.
[12]李军生,何仁,侯革非,等.超声波对果蔬渗糖及组织细胞的影响[J].食品与发酵工业,2002,28(8):32-36.
[13]王国良,刘四新,蔡坤,等.真空处理对椰肉渗糖的影响[J].食品科学,2010,31(22):106-109.
[14]叶兴乾,曾凡坤.果品蔬菜加工工艺学[M].北京:中国农业出版社,2009:138-140.
[15]王顺民,李勇,曹卫兵.低糖紫薯果脯微波真空渗糖工艺优化[J].食品与机械,2016,32(7):196-201.
[16]马欣,李焕荣,于晨晨,等.响应面法优化方便抓饭浸泡工艺[J].食品工业科技,2017,38(6):276-280+287
[17]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:79-80.
[18]GB 5009.3-2010食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010.
[19]许铭强,陈恺,张艳艳,等.干制温度对枣果实质构性能的影响[J].食品与机械,2012,28(5):59-62,70.