多指标综合评分法优化黄桃真空浸渍工艺  

Optimization of the Vacuum Impregnation Process for Yellow Peach Using the Multi-index Comprehensive Grading Method

作　　者：杨松[1] 伍玉菡[1] 郭家刚 朱倩 陈敏[1] 刘金平 江舰[1] YANG Song;WU Yu-han;GUO Jia-gang;ZHU Qian;CHEN Min;LIU Jin-ping;JIANG Jian(Institute of Agro-products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,Anhui,China;CHIC AHCOF(Anhui)Food Co.,Ltd.,Suzhou 235200,Anhui,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]熙可安粮(安徽)食品有限公司,安徽宿州235200

出　　处：《食品研究与开发》2021年第14期106-113,共8页Food Research and Development

基　　金：宿州市科技计划项目。

摘　　要：该研究采用真空浸渍技术对黄桃进行浸渍处理并对浸渍工艺进行优化,以达到改善品质,提高钙离子含量的目的。通过单因素试验研究真空度、浸渍时间、乳酸钙溶液浓度3个试验因素对黄桃品质及营养成分(色差、硬度、可溶性固形物含量、密度、钙含量)的影响。在单因素试验基础上,对3个试验因素进行Box-Behnken中心组合试验设计,选择色差、硬度、钙含量为优化试验的考察指标,采用标准差法计算各指标的权重系数并进行综合评分,以综合评分(Y)为响应值,进行响应面分析。通过响应面分析,得到真空浸渍黄桃的最佳工艺参数:真空度0.06 MPa、浸渍时间20 min、乳酸钙溶液浓度8%。在此工艺条件下,黄桃样品的综合评分结果为0.567 6。The study used vacuum impregnation(VI)technology to impregnate yellow peach and optimized the impregnation process for improving the peach quality and increasing its calcium content. It firstly adopted the single-factor experiment to explore the effects of the vacuum degree,VI time and concentration of calcium lactate on the quality and nutrition of yellow peach(i.e. chromatism,hardness,soluble solid content,density,calcium content). Then the study carried out the Box-Behnken center combination experimental design and selected chromatism,hardness,soluble solid content as the indexes of the optimization test. The weight coefficients of each index were calculated by standard deviation method and the comprehensive score(Y)was made for the response surface analysis. The results showed the optimal process parameters for VI as follows: vacuum degree of0.06 MPa,VI time of 20 min,concentration of calcium lactate of 8% and the highest comprehensive score of0.567 6.

关 键 词：黄桃 真空浸渍 多指标综合评分法 响应面法 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]