即食玉米加工工艺参数的优化  

Optimization of Processing Technological Parameters for Ready-to-eat Corn

作　　者：刘春菊[1,2] 刘春泉[1,2] 李大婧[1,2] 吴海虹[1,2] 朱丹宇[1,2] 

机构地区：[1]江苏省农业科学院农产品加工研究所,南京210014 [2]国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心,南京210014

出　　处：《西北农业学报》2010年第6期201-206,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：江苏省农业科技自主创新项目[CX(08)611]

摘　　要：为了优化即食玉米加工工艺参数,通过对比分析沸水烫漂和蒸汽烫漂对玉米籽粒营养成分的损失情况,并考察不同烫漂时间对玉米籽粒中氧化酶失活程度的影响,探寻最佳的烫漂方式和烫漂时间;采用响应面分析方法,优化高温高压杀菌条件,建立响应值的预测模型,并对优化工艺参数进行试验验证。结果表明,蒸汽烫漂引起的营养损失低于沸水烫漂,蒸汽烫漂15 min时酶失活检测为阴性,玉米口感纯正;试验优化得到高温高压最优杀菌条件为:杀菌温度124.59℃,杀菌时间19.00 min;通过回归分析,对细菌死亡数量级和感官综合评分分别建立了二次多项式预测模型,拟合度高;在最优杀菌条件下,细菌死亡数量级和感官综合评分的预测值与验证值的误差分别为2.55%和0.93%,预测模型可指导实际生产。The objective of this research was to optimize the technological parameters for ready-to-eat corn processing. By comparing the nutrients loss of corn kernels blanched by boilling-water and heat- ed-steam and oxidase deactivation affected by blanching time, the blanching approaches were optimized. Subsequently, response surface methodology （RSM） was applied to optimize the high pressure sterilization parameters and to establish the predictive models of the response values. Finally, the verification of the optimal parameters was studied by repeated experiments. The results showed that boilling-water blanching led to more nutrients loss in fresh corn than heated-steam blanching. 15 min of heated-steam blanching was able to deactivate oxidase and ensure nice taste. The optimal sterilizing temperature and time were 59℃ and 19.00 min respectively. Quadratic polynomial models with high fitting degree were established to predict the values of bacterial death magnitude and sensory comprehensive score. Under the optimal parameters, the predictive error of bacterial death magnitude and sensory comprehensive score by their models were 2.55% and 0. 93% respectively. Therefore, the predictive models were validated in practical producing.

关 键 词：即食玉米 烫漂 杀菌 响应面分析法 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]