响应面法优化山杏仁脱苦工艺的研究  

Study on optimization of the technology for removing bitterness from bitter apricot seed by response surface methodology

作　　者：张乔会[1] 李军[1] 逄锦慧 崔洁[1] 王建中[1] 

机构地区：[1]北京林业大学生物科学与技术学院、林业食品加工与安全北京市重点实验室,北京100083 [2]北京林业大学材料科学与技术学院、林木生物质化学北京市重点实验室,北京100083

出　　处：《食品工业科技》2014年第21期248-252,258,共6页Science and Technology of Food Industry

基　　金：林业公益性行业科研专项(201004081)

摘　　要：本文以苦杏仁为原料,探索建立了真空浓缩法苦杏仁脱苦工艺。在单因素实验基础上选取实验因素与水平,根据Box-Benhnken中心组合实验设计原理,采用四因素三水平的响应面分析法优化山杏仁脱苦工艺。得到的脱苦优化工艺参数为:脱苦时间20min,液料比为10∶1,柠檬酸浓度为0.24g/L,脱苦温度为82℃,真空度为-0.09MPa。在此条件下,脱苦评分值为95。New process for debittering of bitter apricot seed was established by vacuum concentration and optimized by response surface methodology.On the basis of single factor experiments,the optimal conditions were obtained through Box-Benhnken center-united experiment design and response surface methodology.The results showed that the optimal process conditions were vacuum concentration 20min in the vacuum degree of -0.09MPa for debittering,concentration of citric acid 0.24g/L, concentration temperature 82℃, and ratio of liquid to material 10mL.g -1.Under this condition,the score of debittering was 95.

关 键 词：苦杏仁 脱苦 工艺 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]