响应曲面法优化猕猴桃果浆生产中去皮工艺的研究  

Optimization of peeling processing of Kiwifruit fruit pulp by response surface methodology

作　　者：刘晓燕[1] 秦晋颖[1] 高蓬明[1] 马立志[1] 

机构地区：[1]贵阳学院生物与环境工程系,贵州贵阳550005

出　　处：《食品工业科技》2011年第10期332-334,共3页Science and Technology of Food Industry

基　　金：2009年贵州省科技厅资助农业攻关项目(黔科合NY字[2009]3024)

摘　　要：以去皮效果为指标,通过响应曲面法(RSM)优化猕猴桃果浆生产中的去皮工艺参数。所得最佳去皮工艺条件为:配制NaOH浓度为10.80%、复合磷酸盐浓度为1.00%、温度94℃、时间165s后,用清水冲洗。结果表明,使用该法果皮和果肉分离充分,绒毛全部去除,果型保持较好,与鲜果果肉色泽一致,无杂质、异味,品质较高。Response surface methodology （RSM） was applied to optimize the peeling conditions for the Kiwifruit fruit pulp preparation. The optimized parameters of peeling conditions were as follows： the concentrations of NaOH and compound phosphate were 10.80% and 1.00%, respectively;the temperature 94℃,and the peeling time 165s. Then the pretreated fruits were washed by water. The result showed that the pericarp and flesh were separated completely,the floss was eliminated and the shape of fruits was protected. Finally,the product was obtained with high-quality,which kept color as fresh fruit and without impurities and peculiar smell.

关 键 词：响应曲面法 优化 猕猴桃 去皮工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]