响应面分析法优化脐橙渣纸型食品成膜工艺  

Optimization of the Film-forming Technique of Navel Orange Residue for Papier-mache Food by Response Surface Methodology

作　　者：廖兰[1] 李章发 刘卫平 陈淑贞[3] 赵谋明[4] 汪少芸[1] 

机构地区：[1]福州大学生命科学与工程学院,福州350108 [2]福圆食品有限公司,江西吉安343108 [3]福州大学至诚学院,福州350002 [4]华南理工大学轻工与食品学院,广州510640

出　　处：《中国食品学报》2014年第12期80-85,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金-青年基金项目(31201287)

摘　　要：利用响应面分析法优化脐橙渣纸型食品制备过程中的成膜工艺。在单因素试验的基础上,选取羧甲基纤维素(CMC)添加量、海藻酸钠添加量、魔芋膳食纤维添加量为影响因子,纸型食品的抗张强度和断裂伸长率为响应值,通过Box-Benhnken中心组合设计原理,模拟得到二次多项式回归方程的预测模型,确定最佳成膜工艺为:CMC添加量0.4%,海藻酸钠添加量0.267%,魔芋膳食纤维添加量0.196%。此条件下脐橙渣纸型食品的抗张强度和断裂伸长率的模型预测值分别为1.7653 k N/m和1.043%,验证值分别为1.792 k N/m和1.062%。与模型预测值相符。Response surface analysis methodology was used for optimizing the film-forming technique by the navel orange residue for papier-mache food. CMC contents, sodium alginate contents and konjac fiber contents were selected as influencing factors based on single-factor experiments. The simulated quadratic polynomial regression equation of predic- tion model was set up by Box-Benhnken central composite design and response surface analysis theory, with the tensile strength and elongation at break as measure indicator. The optimum fihn forming technique were obtained as follows： CMC contents 0.4%, sodium alginate contents 0.267%, konjac fiber contents 0.196%. The tensile strength and elongation at break under the condition were 1.765 kN/m and 1.043%, respectively. The verified value were 1.792kN/m and 1.062%, respectively and were in close agreement with the predicted values.

关 键 词：脐橙渣 纸型食品 成膜 响应面分析法 

分 类 号：TS209[轻工技术与工程—食品科学]