响应面法对烤鳗加工工艺的分段优化  

Partial optimization of grilled eel process by response surface methodology

作　　者：祁立波[1,2] 霍丽多 傅宝尚 姜鹏飞[1,2] 黄旭辉 张玉莹[1] 薛佳[1] 秦磊[1,2] QI Libo;HUO Liduo;FU Baoshang;JIANG Pengfei;HUANG Xuhui;ZHANG Yuying;XUE Jia;QIN Lei(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连工业大学国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《大连工业大学学报》2018年第5期332-339,共8页Journal of Dalian Polytechnic University

基　　金：国家重点研发计划项目(2016YFD0400404)

摘　　要：为优化烤鳗鱼加工工艺,在对蒸制工艺(温度、时间)和烤制工艺(温度、时间)进行单因素试验的基础上,利用中心组合设计模型确定了烤鳗鱼的最佳工艺条件。结果表明,烤鳗鱼最佳工艺参数为蒸制温度98℃,蒸制时间6min;烤制温度200℃,烤制时间4min。在最优条件下,烤鳗鱼蒸制工艺的失重率和失水率分别降低至21.22%和14.86%,嫩度1 978.60g;烤制工艺的感官评分为71.5,嫩度2 591.97g,明度57.42,黄蓝色差19.19。结果提示,响应面法对烤鳗鱼加工工艺条件的优化合理可行,可用于指导烤鳗鱼的实际生产。The eel was used as raw material to optimize the process conditions of grilled eel.The optimum process conditions for grilled eel were determined by the central composite design on the basis of single factor tests for steaming process and grilling process.The result showed that the optimum technological parameters for grilling eel were as follows:steaming temperature of 98℃,steaming time of 6 min,grilling temperature of 200℃,roasting time of 4 min.Under the condition,the weightlessness rate and water loss rate of grilled eel decreased to 21.22%and 14.86%,respectively,while the tenderness was 1 978.60 g after steaming process.The sensory score,tenderness,lightness and chromatism of grilled eel in the grilling prad were 71.5,2 591.97 g,57.42 and 19.19,respectively.The result indicated that the response surface method is reasonable and feasible to optimize the process condition of grilled eel,which could provide a theoretical basis for the actual production of grilled eel.

关 键 词：烤鳗鱼 蒸制工艺 烤制工艺 响应面法 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]