响应面试验优化蒜米保鲜工艺.pdfVIP

中国食品添加剂 开农应用， 响应面试验优化蒜米保鲜王艺 李敏，李喜宏\张妓妓，刘佳 (天津科技大学食品工程与生物技术学院，天津 3∞457) 摘 要:以河北永年蒜米为试验材料，研究不同防腐保鲜剂处理对蒜米贮藏品质的影响，以确定不同保 鲜剂最佳剂量，在单因素试验基础上，采用响应面优化筛选出最佳复合防腐保鲜剂组合。当季来收的新蒜，机 械去皮后挑选无霉烂、无病斑、无明显机械伤、色泽一致的蒜米，经不同种类、浓度保鲜剂处理后，采用 0.03 mm 厚PE 袋包装，于25 c条件下贮藏。结果表明:单一使用 0.8% 双乙酸铺， 1.5% 丙酸钙， 1.5%D 异抗 坏血酸铀处理均能获得较高的感官评分。采用响应面试验优化复合防腐保鲜工艺，明确最佳防腐保鲜组合为 0.84% 双乙酸铀+1.53% 丙酸钙+1.54%D一异抗坏血酸铀+浸泡时间 6.48 min，该复配保鲜剂处理的蒜米感官 品质良好。 关键词:响应面，优化，蒜米，防腐 中图分类号: S633.4/Sω9+.3 文献标识码:A 文章编号: 1006-2513 (2016) 11-0155-08 The optimization of preservation technology on Garlic Cloves by response surface methodology LI Min , LI Xi-hong* , ZHANG Jiao-jiao , LIU Jia (College of Food Science and Bioengineering , Tia时in University of Science and Technology , Tia时in 300457) Abstract: The experiment used Hebei YongNian garlic as the material and studied the storage quality with different preservative treatments to determine the optimal dose of preservatives. The experiment selected the best combination of composite preservative by response surface optimization method and was based on single-factor test. New garlic was peeled into cloves , discarded the mildew , spot , mechanical injury and then dealt with different type and concentration preservatives. All garlic cloves were packed with 0.03 mm thick PE bags and stored at 25 C • Results showed that 由e 0.8% sodium diacetate , 1.5% calcium propionate and 1.5% D-sodium ascorbate had higher sensoη score respectively.ηlrough 也e response surface experiments , the optimum combination treatment was 0.84% sodium diacetate + 1.53% ca