Plackett-Burman设计优化紫苏饼粕蛋白粉物理法脱臭工艺  

Application of Plackett-Burman Experimental Design to Optimize Deodorization Process of Perilla Seed Meal Protein Powder through Physical Method

作　　者：冷进松[1,2] 孙国玉[2] 陈姗姗[2] 朱珠 

机构地区：[1]粮油食品深加工吉林省高校重点实验室,长春130062 [2]吉林工商学院食品工程学院,长春130062

出　　处：《食品工业》2015年第3期13-16,共4页The Food Industry

摘　　要：采用物理法脱出紫苏饼粕蛋白粉臭味,在单因素试验基础上,通过PB设计因素筛选试验、最陡爬坡试验设计和响应面试验对生产工艺进行优化。评价了活性炭、硅胶、活性白土、α-CD、β-CD 5种吸附剂对紫苏蛋白粉脱臭效果的影响。结果表明,脱臭最优条件为:β-CD为1.5%、活性炭1.5%、活性白土6%。Use the physical method to deodorize perilla seed meal protein powder smell,based on the single factor experiment,through Plackett-Burman test design,use steepest ascent experiment and response surface experiment to optimize the production process.Evaluate the influence of activated carbon,silica gel,activated clay,α-CD,β-CD 5 adsorbents on perilla seed meal protein powder deodorization.The experiment result showed that the optimal condition was that the β-CD amount 1.5%,activated carbon amount 1.5%,activated clay amount 6%.

关 键 词：紫苏饼粕 PB设计 吸附剂 脱臭 

分 类 号：TS209[轻工技术与工程—食品科学]