利用Minitab设计优化紫苏饼粕蛋白粉次氯酸钠法脱臭工艺  

Application of Minitab Experimental Design to Optimize Deodorization Process of Perilla Seed Meal Protein Powder by Sodium Hypochlorite Method

作　　者：冷进松[1,2] 朱珠[1,2] 孙国玉[1] 赵雪[1] 

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

出　　处：《食品工业》2015年第4期48-52,共5页The Food Industry

基　　金：吉林省科技厅科技支撑计划重大科技攻关专项(编号:20130204044NY)

摘　　要：利用Minitab软件中的Plackett-Burman试验设计、最陡爬坡试验结合Box-Behnken响应面分析法,对紫苏饼粕蛋白粉次氯酸钠法脱臭工艺进行优化。在单因素试验条件基础上,综合考虑所有影响因素,对脱臭条件进行统计分析,得到脱臭的最佳工艺条件。研究结果表明:紫苏饼粕蛋白粉次氯酸钠法脱臭工艺为反应温度为60℃,次氯酸钠用量1%,反应时间为12 min。Using Plackett-burman design in Minitab, steepest ascent experiment combined with the Box-Behnken response surface method to optimize the process of sodium hypochlorite deodorization of Perilla seed meal protein powder. Based on single factor test conditions, comprehensive consideration of all factors, the deodorization conditions were obtained from a statistical analysis, the optimum process conditions. The results show that： Perilla seed meal protein powder with sodium hypochlorite deodorization process as the reaction temperature is 60 ℃, sodium hypochlorite amount 1%, reaction time is 12 min.

关 键 词：PLACKETT-BURMAN设计 紫苏饼粕 次氯酸钠 脱臭 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]