响应面分析优化虎皮凤爪膨润工艺  

Optimization of swelling technique of fried chicken claw by response surface method(RSM)

作　　者：温雪馨[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第2期200-202,207,共4页Science and Technology of Food Industry

基　　金：农业部公益性行业科研专项项目(nyhyzx07-038);广东省科技攻关重大项目(2007A020400006)

摘　　要：在单因素实验的基础上运用响应面(RSM)分析法对虎皮凤爪的膨润工艺进行优化。研究了浸泡温度、浸泡时间、NaOH溶液浓度对凤爪膨润效果的影响。结果表明,膨润的最佳工艺条件为:浸泡温度为39.89℃,浸泡时间为4.19h,NaOH溶液浓度为0.30%,此时虎皮凤爪的膨胀率为71.84%,与响应面模型的预测的膨胀率(72.16%)相吻合。Based on the results of single factor tests,the swelling conditions of fried chicken claw were optimized by response surface analysis.The rate of expansion of chicken claw was chosen as the response value,swelling time, swelling temperature and concentration of sodium hydroxide solution were inspected.The results showed that the optimum conditions were as follows： 39.89℃ （temperature）, 4.19h （time）, 0.30% （concentration of sodium hydroxide solution） ,and the expansion rate was71.84% ,which is consistent with the value of 72.16% predicted by the RSM.

关 键 词：虎皮凤爪 膨胀率 响应面分析 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]