酸浸加压软化法制备鱼鳞粉工艺的研究  

Research on the major factors for making fish scale powder

作　　者：冉然[1] 王华杰[1] 高瑗[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与机械》2010年第2期132-138,共7页Food and Machinery

摘　　要：研究用酸浸加压软化法制备鱼鳞粉过程中主要因素对其工艺及产品质量的影响,采用通用旋转组合设计和响应面法优化最佳工艺参数。结果表明,其优化参数为:软化压力0.074MPa、软化时间104min、乳酸浓度10.6%、液料比为6.1∶1(v∶m),在此工艺条件下进行验证试验,测得羟脯氨酸、游离氨基酸、钙含量和鱼磷粉得率的综合指标为3.481,与预测值3.479较为吻合。Research on the major factors of technology and product quality for making fish scale powder, studying with general rotation design, response surface analysis and multivariate regression model for parameters optimizing. The optimization process conditions are： softening pressure 0.074 MPa, softening time 104 min, LacA 10.6%, RTW 6.1∶1（v∶m）.Under these conditions, the comprehensive index is calculated to be 3.481, which anastomose the prediction value of 3.479 is more in line.

关 键 词：鱼鳞粉 酸浸加压软化 通用旋转组合设计 响应面分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]