响应面法优化莲藕腌制条件  

Optimization of Pickling Conditions of Lotus Root by Response Surface Methodology

作　　者：郭芳 李丹妮 王闯 GUO Fang;LI Danni;WANG Chuang(Department of Life Science,Lvliang University,Lvliang,Shanxi 033000,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《农产品加工》2021年第8期29-33,共5页Farm Products Processing

基　　金：山西省高等学校科技创新项目(2020L0703);吕梁市科技重点研发项目(2019NYGG32);吕梁学院大学生创新创业项目(CXCY202082)。

摘　　要：利用响应面法优化莲藕的腌制条件。通过单因素试验筛选出对莲藕品质影响较大的3个因素:白醋用量、食盐用量、白砂糖用量。以感官评分为响应值,通过响应面法对白醋用量、食盐用量、白砂糖用量3个因素进行优化。结果表明,白砂糖用量和白醋用量交互作用对腌制莲藕品质的影响极显著,各因素对腌制莲藕品质的影响顺序为白砂糖用量>食盐用量>白醋用量>腌制时间。莲藕腌制的最佳工艺条件:以莲藕50 g,水100 mL为基准,食盐用量4 g,白醋用量7.6 mL,白砂糖用量5.4 g,腌制时间7 d。按照最佳工艺条件腌制出的莲藕酸甜适宜、清脆爽口,具有莲藕本身的清香,莲藕颜色呈现出均一的乳白色,汤色清亮晶莹,没有出现浑浊变色现象。Response surface methodology was used to optimize the pickling conditions of lotus root.Through single factor experiment,three factors with good sensory evaluation were screened out:salt addition,white vinegar addition and sugar addition.Response surface methodology was used to optimize salt,white vinegar and sugar additions with sensory score as response value.The results showed that the addition of salt and white vinegar had a significant effect on the pickling process of lotus root.The order of influencing factors was white vinegar addition>salt addition>sugar addition>pickling time.Based on lotus root of 50 g and water of 100 mL.The optimum technological conditions for lotus root pickling were salt 4 g,white vinegar 7.6 mL,sugar 5.4 g and pickling time 7 days.According to the best technological conditions,the pickled lotus root was sour,sweet and delicious.It had a delicate lotus root fragrance.It was crisp and refreshing.The color of lotus root showed a uniform milky white.The soup was clear and crystal,and there was no turbidity and discoloration.

关 键 词：莲藕 响应面法 腌制 感官评分 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]