响应面法优化煨汤藕的护色液配比  

Optimization of the Ratio of Color Protection Solution of Simmered Lotus Root Soup by Response Surface Methodology

作　　者：高维[1] 何莉萍[1] 黄爱妮[1] 李丽[1] GAO Wei;HE Li-ping;HUANG Ai-ni;LI Li(College of Urban Construction,Wuchang University of Technology,Wuhan 430065,China)

机构地区：[1]武昌工学院城市建设学院,武汉430065

出　　处：《中国调味品》2020年第6期74-77,共4页China Condiment

基　　金：武昌工学院2019年度校级科研创新团队项目——水生蔬菜保鲜加工关键技术研究(2019T02)。

摘　　要：以糖、盐、生姜作为该实验的单因素对煨汤藕进行实验,通过单因素实验和响应面实验来确定最合适的方案,配制最佳比例的复合护色液,其配比为生姜汁1.2%、蔗糖溶液2.4%、盐溶液4.01%,此时的褐变度为6.92,防褐变效果最好。Use sugar,salt and ginger as the single factor of this experiment,the experiment is carried out,and the most suitable scheme is determined by single factor experiment and response surface experiment,and the optimal proportion of composite color protection solution is prepared.The ratio of composite color protection solution is 1.2%ginger juice,2.4%sucrase solution and 4.01%salt solution.At this time,the browning degree is 6.92,and the anti-browning effect is the best.

关 键 词：煨汤藕 褐变 护色液 响应面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]