响应面法优化姜脯糖煮液活性炭脱色工艺  

The Optimization of Activated Carbon Decolorization Process of Preserved Ginger Syrup-Juice by Response Surface Methodology

作　　者：张璐[1] 乔旭光[1] 刘晓宇[1] 于华洋[1] 刁顺泽[1] 唐晓珍[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《中国农业科学》2013年第14期3072-3078,共7页Scientia Agricultura Sinica

基　　金：国家科技支撑计划子课题(2012BAD33B07);泰安市科技发展项目(20113075)

摘　　要：【目的】解决姜脯糖煮液重复使用过程中色泽加深的问题,以期经过脱色的糖液可供姜脯生产中继续使用。【方法】以姜脯糖煮液为原料,通过紫外扫描确定最大吸收波长,分别选择活性炭添加量1%、2%、3%、4%、5%,温度60℃、70℃、80℃、90℃、100℃,时间10 min、20 min、30 min、40 min、50 min进行单因素试验,以脱色率为指标确定试验条件;而后在单因素试验的基础上进行响应面优化试验。【结果】通过紫外扫描确定糖煮液的最大吸收波长在306 nm,单因素试验确定活性炭添加量为5%,脱色温度80℃,脱色时间30 min;在79℃下、加入5%活性炭、搅拌35 min的响应面优化工艺条件下进行脱色,脱色率可达45.1%。【结论】活性炭添加量、脱色温度、时间都显著影响糖煮液的脱色效果,经过响应面优化工艺脱色的糖煮液脱色效果良好,可供制作姜脯继续使用。[Objective] The problem of preserved ginger syrup-juice became darker in color was solved to make sure the syrup-juice can be reused in preserved ginger production. [ Method] Decolorization rate was used as an indicator in the experiment, UV scan was used to determine the max absorption wavelength of preserved ginger syrup-juice, single factor text and response surface methodology was used to get the optimal conditions, the single factor experiment was carried out with the activated carbon added at 1%, 2%, 3%, 4%, and 5%, temperature at 60~C, 70~C, 80~C, 90~C, and 100~C, and time at 10, 20, 30, 40, and 50 min, respectively. [Result] The max absorption wavelength of preserved ginger syrup-juice was 306rim, the optimal conditions of syrup-juice clarification using activated carbon were： the activated carbon added at 5%, the temperature at 79~C and time was 35 min, and the decolorization rate could reach 45.1%. [ Conclusion] The results of the experiment can be used as a technological support for reusing syrup-juice in the production of preserved ginger.

关 键 词：姜脯糖煮液 活性炭 脱色率 响应面法 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]