毛肚水发工艺的响应面法优化  

Optimization of Alkaline Treatment Conditions of the Rehydration of Beef Tripe by Response Surface Method

作　　者：李凛[1,2] 李璟[2] 周世一[2] 胡强[3] 孔芹[2] 侯放梅[2] 

机构地区：[1]成都理工大学矿产资源化学四川省高校重点实验室,成都610059 [2]成都理工大学材料与化学化工学院,成都610059 [3]四川大学化学工程学院,成都610065

出　　处：《湖北农业科学》2012年第10期2092-2095,共4页Hubei Agricultural Sciences

基　　金：成都理工大学青年科学基金项目(201229);成都理工大学优秀创新团队培育计划项目(201017)

摘　　要：以食品级NaOH为材料进行毛肚水发试验,用响应面法优化水发工艺,选择碱液浓度、碱处理时间和碱处理温度为自变量,以毛肚增重比为响应值,建立各因素与增重比的多元二次回归方程,确定最优参数组合。结果表明,碱处理时间和碱液浓度对增重比的影响显著。最佳参数组合为碱液浓度6.8g/L,碱处理时间30.79 min,碱处理温度25.32℃,以此工艺生产的毛肚增重比为145%,与预测值基本一致。以《无公害食品毛肚》(NY 5268—2004)检测该工艺生产的毛肚,发现其各项指标均符合标准且感官评价分值达到80分。综合评价该工艺生产的毛肚优于目前市场上的毛肚产品。Food-grade NaOH was applied for rehydration of beef tripe.Response surface method was used to optimize the rehydration processing parameters using the lye concentration,lye macerating time and temperature as variables and gain ratio as the evaluating index.A quadratic polynomial mathematical model was built between the parameters and gain ratio.The result showed that lye concentration and lye macerating time had significant effects on gain ratio.The optimized rehydration processing parameters were obtained as lye concentration,6.8 g/L;lye macerating time,30.79 min;temperature,25.32 ℃.The gain ratio was 145%,which was consistent with the predicted value;and the sensory quality score was 80.The physicochemical and microbiological indicators of the beef tripe met the standard NY 5268-2004.The beef tripe abtained though such method was better than other products on the market.

关 键 词：毛肚 食品级NaOH 增重比 响应面法 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]