响应面法优化热不可逆凝胶工艺-食品科学.PDF

26 2010, Vol. 31, No. 06 食品科学 ※工艺技术 1 1 2 , 2 2 2 曲 超 ，张根生 ，乔晓玲 * ，郭爱菊 ，陈文华 ，李家鹏 (1.东北林业大学林学院，黑龙江哈尔滨 150040 ；2. 中国肉类食品综合研究中心，北京 100068) 利用响应面法研究一种热不可逆凝胶制作工艺中卡拉胶与魔芋精粉的添加比例、氢氧化钙溶液质量浓度和 预煮温度3 个因素对凝胶质构的影响。分别以它们的弹性、嫩度和硬度为响应值建立数学模型，模型的决定系数 R2 和显著性检验水平为0.968(P =0.005 ，极显著) 、0.976(P =0.002 ，极显著) 、0.876(P =0.141 ，不显著) ，具有较 高的拟合度和可信度。随机抽样验证实验结果与预测值的误差仅有1.51%、3.09% 和4.5% ，说明该模型能够准确 地模拟体系中各因素之间的交互作用关系，可用来进行工艺条件的优化研究。得出热不可逆凝胶的基本工艺条件： 卡拉胶和魔芋精粉的比例0.3:1(g/g) ，氢氧化钙溶液质量浓度0.0006g/mL ，预煮温度90 ℃。 响应面法；热不可逆凝胶；工艺条件；质构 Application of Response Surface Methodology for Optimization of Production of Thermal Irreversible Gel with High Textual Properties 1 1 2, 2 2 2 QU Chao ，ZHANG Gen-sheng ，QIAO Xiao-ling *，GUO Ai-ju ，CHEN Wen-hua ，LI Jia-peng (1. School of Forestry, Northeast Forestry University, Harbin 150040, China； 2. China Meat Research Center, Beijing 100068, China) Abstract：Response surface methodology based on central composite design was applied to study the optimal values of critical process parameters affecting textural properties of a thermal irreversible gel, including ratio of carrageenan to konjaku powder (m/m), calcium hydroxide solution amount, precooking temperature. Mathematical models were established for the elasticity, tenderness or hardness of the gel as a response value of the above parameters. The determination coefficient R2 and level of significance test for established models were 0.968 and P = 0.005, extreme significance level for elasticity, 0.976 and P = 0.002,