响应面试验优化毛肚碱发工艺  

Optimization of lye macerating process of beef tripe by response surface methodology

作　　者：胡代芳 李洪军[1,2] 贺稚非 HU Dai-fang;LI Hong-jun;HE Zhi-fei(College of Food Science,Southwest University,Chongqing 400716,China;Chongqing Special Food Engineering and Technology Research Center,Chongqing 400716,China)

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品与发酵工业》2018年第8期211-217,共7页Food and Fermentation Industries

基　　金：重庆市科委成果转化项目;火锅主菜毛肚精深加工关键技术与产业化示范(cstc2015jcsf-nycgzhA0087)

摘　　要：采用响应面法优化毛肚的碱发工艺。在单因素实验基础上,研究NaOH质量浓度、碱发时间、碱发温度对毛肚品质的影响,以毛肚感官评分、制成率和缩水率为响应值,根据响应面中心组合实验设计原理,建立多元二次回归方程。响应面结果表明,NaOH质量浓度对毛肚品质的影响最为显著,最佳参数组合为NaOH 5.2 g/L,碱发时间33 min,碱发温度47℃,此时毛肚产品的感官评分为8.3,制成率为261.5%,缩水率为12.1%,与模型预测值基本相符。The lye macerating process of beef tripe was optimized by the response surface methodology.Based on the single factor test,response surface methodology was used to optimize the lye macerating processing parameters using concentration of NaOH,lye macerating time and temperature as variables.The producing rate and the water shrinkage rate were selected as evaluating indexse.A quadratic polynomial mathematical model was built between the parameters and the evaluating indexes.Response surface results show that the effect of concentration of NaOH was the most significant,and the optimal lye macerating process was obtained at concentration of NaOH of 5.2 g/L,lye macerating time of 33 min,and lye macerating temperature of 47℃.The sensory evaluation is 8.3,the producing rate was 261.5%and the water shrinkage rate was 12.1%,which was consistent with the predicted value.

关 键 词：毛肚 NaOH质量浓度 碱发时间 碱发温度 响应面 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]