响应曲面法优化高盐腌芹菜脱盐工艺条件  

Optimization of process conditions for desalting high-salted celery by response surface methodology

作　　者：张晓[1] 夏延斌[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品工业科技》2012年第20期280-283,共4页Science and Technology of Food Industry

摘　　要：优化高盐腌芹菜脱盐工艺条件,并探讨其对质构的影响。以含盐量和脆度为指标,通过单因素实验及响应曲面法优化脱盐条件,得到最佳工艺条件:脱盐温度80℃、料液比1:2、脱盐时间90min、漂洗次数3,在此条件下腌芹菜坯含盐量达到5.69g/100g,脆度为2012.4g。Optimization of process conditions for high-salted celery by desalted and the crispness after desalination were explored. The content of salt and crispness was measured by experiments. According to one-factor-at-a-time experimental design combined with response methodology,the optimical desalination conditions was explored. The optimal desalination conditions were desalination temperature of 80℃,the ratio of stuff to water of 1：2,desalination time of 90min and the number of rinsing of 3. Under the optimal desalination conditions,the content of salt was achieved to be 5.69g/100g,the crispness was 2012.4g.

关 键 词：腌芹菜 脱盐 含盐量 脆度 响应曲面法 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]