响应面法优化海带的护绿工艺  

Optimization of Green-protecting Technology of Kelp by Response Surface Methodology(RSM)

作　　者：张俊颖[1] 邓尚贵[1] 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316022

出　　处：《食品工业》2015年第5期101-105,共5页The Food Industry

摘　　要：以干海带为原料,研究了海带护绿液中铜离子浓度、p H、温度和护绿时间4个影响对海带色泽的影响,并确定了最佳护绿工艺条件。结果表明,最终确定的最佳护绿条件为：护绿液中铜离子质量浓度167 mg/L,p H 8.0,处理温度65℃,浸泡时间5 min;此时测得护绿前后的绿色差值｜△a｜为10.24,与理论预测值10.49相吻合。护绿液处理温度从100℃~121℃大大降至65℃时,能够获得较好的护绿效果,同时能够保留更多的营养成分,可以为进一步研究海带护绿条件和开发海带功能性食品提供更加科学合理的参考依据。Effect of copper ionic concentration, pH, treatment temperature of green-protecting solutions and soaking time on the color and luster of dried kelp were studied. Final optimum green-protecting conditions were obtained. Results showed that the final optimum green-protecting conditions were as followings： Copper ionic concenlrafion, pH and treatment temperature of green-protecting solutions was 167 mg/L, 8.0 and 65 ℃, respectively, and the soaking time was 5 min. Under above conditions, the green difference ｜△a｜ of kelp before and after green-protecting was 10.24, coinciding with the theoretical predictive value 10.49. The Irealrnent temperature of green-protecting solutions was greatly reduced from 100 ℃-121 ℃ to 65 ℃. Better green-protecting effect was obtained and more nutrients were retained. The study can provide more scientific and reasonable references for further research on green-protecting conditions of kelp and kelp functional foods.

关 键 词：海带 护绿 绿色差(|△a|) 响应面分析法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]