响应面法优化豆腐柴叶豆腐渗出液的研究  

Research on the Exudate of Premna microphylla Turcz Tofu by Response Surface Method

作　　者：楚文靖[1,2] 王世强[1] 贡松松 谢可为[1] 

机构地区：[1]黄山学院生命与环境科学学院,黄山254041 [2]南京农业大学食品科技学院,南京210095

出　　处：《食品工业》2014年第10期75-78,共4页The Food Industry

基　　金：黄山学院自然科学研究项目(项目编号:2010xkj003)

摘　　要：为了减少豆腐柴叶豆腐贮藏过程中的渗出液量,在凝固过程中添加碳酸钙、黄原胶和卡拉胶,研究3者对豆腐柴叶豆腐渗出液的影响。通过Box-Behnken响应曲面法优化出减少豆腐柴叶豆腐渗出液的最佳工艺条件,并与传统工艺(仅添加碳酸钙)进行了比较。结果表明,最佳工艺条件为碳酸钙含量0.04 g/100 mL、黄原胶含量0.13g/100 mL、卡拉胶含量0.11 g/100 mL。响应面验证试验豆腐柴叶豆腐在20℃下24 h的渗出液为32 mL,实测值与模型预测值的相对误差在2.2%,验证了模型的可靠性。优化后的渗出液较传统工艺生产的豆腐柴叶豆腐渗出液减少了47%。研究结果为豆腐柴叶豆腐工业化生产提供参考。To reduce the exudate volume of Premna microphylla Turcz tofu during storage, The effect of calcium carbonate, xanthan gum and carrageen an in the solidification process on the exudate volume was studied. The optimum condition of reducing the exudate volume of Premna microphylla Turcz tofu was optimized by Box-Behnken response surface methodology, and it was compared with the traditional process（just add calcium carbonate）. The results showed that the optimum conditions were 0.04 g/100 mL calcium carbonate concentration, 0.13 g/100 mL xanthan gum concentration, and 0.11 g/100 mL carrageenan concentration. Verification test showed that the exudate volume of Premna microphylla Turcz tofu at 20 ℃ for 24 h was 32 mL, and the relative error of the measured values with the predicted value was 2.2%. The reliability of the model was proved. Compared to traditional process, the exudate volume of Premna microphylla Turcz tofu by optimization was reduced by 47%. This research can provide a reference for the industrial production of Premna microphylla Turcz tofu.

关 键 词：豆腐柴叶豆腐 胶凝剂 渗出液 优化 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]