响应面法优化盐焗鸡卤汁分离鸡油脱色工艺的研究  

Optimization of the decolorization process of chicken oil separated from water-boiled salted chicken marinade by response surface method

作　　者：黄凯信[1] 陈庆[1] 宋贤良[1] 叶盛英[1] 吴少烈 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东好味来食品有限公司,广东饶平515726

出　　处：《食品工业科技》2012年第19期243-246,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2011B090400101)

摘　　要：以盐焗鸡卤汁分离鸡油为原料,研究了卤汁分离鸡油的脱色工艺过程,通过单因素和响应面设计实验,采用多元二次回归方程拟合确定了最佳的反应条件为:活性白土添加量8.31%,脱色时间20.6min,脱色温度90℃,搅拌速度150～200r/min。采用上述脱色条件,所得盐焗鸡卤汁分离鸡油的吸光值从3.109降至0.054,脱色率达到98.26%。Research was carried out in decolorization process using chicken oil separated from marinade,which was used in water-boiled salted chicken processing,as material.The optimization condition for chicken oil decolorization process by response surface method was performed.The relation between factors and decolor rate was fitted by means of multiple quadratic regression equation.The result showed that the optimum parameters were：hargil addition 8.31%,20.6min,90℃,agitation rate 150～200r/min,respectively.Under these conditions,the absorbance of chicken oil separated from marinade had fallen from 3.109 to 0.054,decolor rate reached to 98.26%.

关 键 词：鸡油 脱色 响应面 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]