基于响应面法的核桃酱加工基本参数研究  

Study on basic parameters of walnut sauce processing based on response surface method

作　　者：阿迪拉.阿迪力 王正红 张妍[1] 王文君[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆阿布丹食品开发有限公司,新疆和田848000

出　　处：《食品工业科技》2016年第14期282-286,共5页Science and Technology of Food Industry

基　　金：校企合作项目

摘　　要：以已有核桃酱制作工艺研究为基础,本实验先采用单因素实验研究了料水比(即核桃原浆与水比例)、匀浆时的搅拌速度及搅拌时间对核桃酱离心沉淀率及稳定系数的影响,并选择料水比例、搅拌速度、搅拌时间3个因素,以离心沉淀率及稳定系数为响应值进行响应面优化实验。实验结果表明,料水比为1∶0.8、搅拌速度为500 r/min,搅拌时间为4 min时,制得的核桃酱离心沉淀率为3.16%,稳定系数为97.18%,与模型预测值相符。Based on the existing walnut butter technology research,the effect of the proportion of pure walnut sauce and water,the homogenate of stirring speed and the homogenate of stirring time on walnut butter＇s centrifugal sedimentation rate and stability factor were researched by single factor experiment. Then selected pure walnut sauce and water proportion,the homogenate of stirring speed and the homogenate of stirring time as three factors,centrifugal sedimentation rate and stability factor as response,finished the response surface optimization experiments.The results showed that when the pure walnut sauce and water rate was 1 ∶ 0.8,the homogenate of stirring speed was 500 r / min and the homogenate of stirring time was 4 min,the walnut butter ＇s centrifugal sedimentation rate and stability factor were 3.16% and 97.18%. The final result was consistent with the result of response surface＇s model predictions.

关 键 词：核桃酱 料水比 离心沉淀率 稳定系数 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]