中国毛虾蒸煮液减压浓缩工艺优选研究  

Studies on Reduced Pressure Condense Technology of Acetes Chinensis

作　　者：郑晓杰[1,2] 李燕[1,2] 方道赠[3] 张井[1,2] 徐静[1,2] 

机构地区：[1]温州科技职业学院 [2]温州市农业科学研究院,浙江温州325006 [3]温州市质量技术监督检测院,浙江温州325000

出　　处：《食品研究与开发》2010年第8期52-55,68,共5页Food Research and Development

基　　金：国家863高技术研究发展计划(2007AA091801);浙江省科技厅重大科技专项农业项目(2007C12065);温州市社会发展科学研究项目(S20070028)

摘　　要：在单因素试验的基础上,采用二次回归正交旋转组合设计,得到毛虾蒸煮液减压浓缩的最优参数为：浓缩温度86.8℃,真空浓缩度在0.087MPa,浓缩时间153min,在此最佳浓缩条件下,中国毛虾蒸煮液的氨基酸态氮含量为0.91g/100mL。并建立了氨基酸态氮含量与浓缩温度（X1）、真空浓缩度（X2）及浓缩时间（X3）三个试验因素的正交回归模型方程,通过该方程可以对中国毛虾蒸煮液中氨基酸态氮含量进行较好地预测,对实际调味料进行调配有一定的指导意义。The optimum pressure condense parameters of Acetes Chinensis were researched by using statistical techniques such as quadratic orthogonal rotary composite design which based on single factor experiments.The optimum condense parameters of Acetes Chinensis juice were as follows：condense temperature 86.8℃,the vacuum degree 0.087MPa,condense time 153min.Under the best condense conditions,the amino acid nitrogen of Acetes Chinensis juice was 0.91g/100 mL.The mathematic models were developed which between amino acid nitrogen and condense temperature（X1）,vacuum degree（X2）,condense time（X3）.The models could forecast the content of amino acid nitrogen of Acetes Chinensis and supervise production of condiment.

关 键 词：中国毛虾 正交旋转组合设计 氨基酸态氮 减压浓缩 

分 类 号：TS254.6[轻工技术与工程—水产品加工及贮藏工程]