响应面优化海带质构品质的Ca^(2+)处理工艺参数  

Response Surface Optimization of Ca^(2+) Treatment for Texture Improvement on Kelp Products

作　　者：王红丽 梁璋成[1,3] 何志刚[1,3] 林晓姿 陈慎[1,3] 林向阳 WANG Hong-li;LIANG Zhang-cheng;HE Zhi-gang;LIN Xiao-zi;CHEN Shen;LIN Xiang-yang(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;Fuzhou University,College of Biological Sciences and Engineering,Fuzhou,Fujian 350108,China;Fujian Key Laboratory of Agricultural Products(Food)Processing,Fuzhou,Fujian 350003,China)

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003 [2]福州大学生物科学与工程学院,福建福州350180 [3]福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《福建农业学报》2018年第6期631-637,共7页Fujian Journal of Agricultural Sciences

基　　金：福建省区域发展项目(2017N3002);福建省财政专项--福建省农业科学院科技创新团队建设项目(STIT2017-1-10)

摘　　要：为解决海带热处理过程易软化而导致品质劣变的技术难题,以盐渍海带为原料,运用钙盐漂烫技术,以质构综合指数为指标,研究CaCl_2质量浓度、漂烫温度及漂烫时间等因素对钙盐漂烫保质效果的影响,采用Box-Behnken响应面试验设计进行参数优化。结果表明:CaCl_2质量浓度对海带钙盐漂烫品质的影响呈先上升后趋于平缓的趋势,反应温度和时间对海带钙盐漂烫品质的影响均呈先增加后减少的趋势,差异均达显著水平(P<0.05)。影响质构品质的因素依次为:漂烫时间>漂烫温度>CaCl_2质量浓度。漂烫温度与时间对质构综合指数影响的交互作用达显著水平(P<0.05)。参数寻优为:漂烫温度88.0℃,CaCl2质量浓度1.54g·L^(-1),漂烫时间4min 40s漂烫时间4.77min,CaCl_2质量浓度1.54g·L^(-1),漂烫温度87.8℃。在此条件下,Ca^(2+)处理的海带组织紧密,质地脆嫩,质构综合指数达86.11±0.02。To overcome the texture softening of thermally processed kelp products,salted kelp was treated with CaCl 2 solution by a single factor test and further optimized by a response surface experiment.The conditions that affected the textual quality were found to be in the order of:blanching time>blanching temperature>CaCl 2 concentration.The temperature and time applied in blanching had significant effects on texture of the processed kelp(P<0.05).Kelps blanched in a CaCl 2 1.54 g·L-1 water solution at 88.0℃for 4 min and 40 s could yield a crispy and yet tender product with a high composite texture index of 86.11±0.02.

关 键 词：海带 质构品质 Ca^2+处理 漂烫 响应面法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]