基于响应面法的餐用油橄榄果脱涩工艺优化  

Optimization of debittering process of table olive fruits by using response surface method

作　　者：刘婷 王茜 海光辉 杜海峰 邓煜 高文兰 路丽娟 梁芳 LIU Ting;WANG Qian;HAI Guanghui;DU Haifeng;DENG Yu;GAO Wenlan;LU Lijuan;LIANG Fang(Institute of Olive,Longnan Academy of Economic Forestry,Wudu 746000,Gansu,China;Longnan Environmental Monitoring Station,Wudu 746000,Gansu,China)

机构地区：[1]甘肃省陇南市经济林研究院油橄榄研究所,甘肃武都746000 [2]甘肃省陇南市环境监测站,甘肃武都746000

出　　处：《经济林研究》2019年第1期139-147,共9页Non-wood Forest Research

基　　金：甘肃省科技支撑计划项目(农业类)"餐用油橄榄品种选育及餐用橄榄罐头创制"(1604NKCK057);甘肃省省级重点人才项目"甘肃西汉水流域油橄榄栽培技术示范与人才培养"(〔2018〕42号)

摘　　要：为了优化餐用油橄榄果的脱涩工艺,以单宁消减率和感官评分为指标,采用3因素3水平的响应面分析法,分析了脱涩时间、碱液质量分数和脱涩温度对脱涩效果的影响,结合感官评价,确定了完整餐用油橄榄果和去核餐用油橄榄果的最优脱涩工艺参数。结果表明:完整餐用油橄榄果的最佳工艺参数为脱涩时间9.54 h,碱液质量分数2.85%,脱涩温度27.21℃,在此条件下完整餐用油橄榄果的脱涩率达到75.4%,感官评分为79,综合评分理论值为77.9。去核餐用油橄榄果的最佳工艺参数为脱涩时间7.48 h、碱液质量分数1.83%、脱涩温度28.48℃,此条件下餐用油橄榄果脱涩率为88.29%,感官评分为88.03,综合评分理论值为88.0。In order to optimize debittering process of table olive fruits,using tannin reduction rate and sensory score as indexes,effects of debittering time,mass fraction of alkali liquor and debittering temperature on tannin reduction were analyzed by using response surface method with three factors and three levels.Then the optimum parameters of debittering process were determined for whole and pitted olive fruits,combined with sensory evaluation.The results showed that the optimal parameters of debittering process for whole olive fruits were determined as debittering time of 9.54 hours,alkali liquor mass fraction of 2.85%and debittering temperature of 27.21℃.Under the conditions,tannin reduction rate of whole olive fruits was up to 75.4%,sensory score was 79,and theoretical value of comprehensive score was 77.9.The optimal parameters of debittering process for pitted olive fruits were determined as debittering time of 7.48 h,alkali liquor mass fraction of 1.83%and debittering temperature of 28.48℃.Under the conditions,tannin reduction rate of pitted olive fruits was 88.29%,sensory score was 88.03,and theoretical value of comprehensive score was 88.0.

关 键 词：响应面法 餐用油橄榄果 脱涩工艺 

分 类 号：S66[农业科学—果树学] S565.7[农业科学—园艺学]