响应面法优化包装型马铃薯泥营养餐的加工工艺  

Optimization of Processing for the Packed Nutritional Meal with Mashed Potatoes by Response Surface Method

作　　者：吕都 董楠[1,2] 王梅 陈中爱[1,2] 童安毕[1,3] 刘永翔[1,2] 刘嘉[1,2] Lv Du;Dong Nan;Wang Mei;Chen zhong'ai;Tong an'bi;Liu Yongxiang;Liu Jia(Biotechnology Institute of Guizhou Province,Guiyang 550006,China;Food Processing Institute of Guizhou Province,Guiyang 550006,China;Potato Institute of Guizhou Province,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵阳550006 [2]贵州省农业科学院食品加工研究所,贵阳550006 [3]贵州省农业科学院马铃薯研究所,贵阳550006

出　　处：《包装与食品机械》2020年第1期20-24,共5页Packaging and Food Machinery

基　　金：国家重点研发计划:(2016YFNC010104);贵州省科技计划课题(黔科合重大专项字[2014]6016)。

摘　　要：以马铃薯泥为主要原材料,制做包装型马铃薯泥营养餐。以感官评分和菌落总数为指标,在单因素试验的基础上,采用响应面试验对包装型马铃薯泥营养餐的加工工艺进行优化。结果表明,包装型马铃薯泥营养餐的最佳加工工艺为:蒸煮时间10 min、灭菌温度117℃、灭菌时间8 min。在该工艺条件下制得的包装型马铃薯泥易于储藏、消费者接受程度高,菌落总数为2 CFU/g。In this study,the packed nutrition meal was made from mashed potatoes as the primary raw material.In this study,sensory score and the aerobic bacterial count were used as evaluation indexes,and on the basis of single factor experiment,the response surface method was used to optimize the process for processing of the packed nutritional meal made from mashed potatoes.The results indicate that the optimal conditions were cooking time 10 min,sterilization temperature 117℃and sterilization time 8 min.The packed nutrition meal made under these conditions was easier to store and was more acceptable by consumers.The aerobic bacterial count was 2 CFU/g.

关 键 词：马铃薯泥 营养餐 工艺 响应面优化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]