响应面法优化杏坯脱盐工艺  

Optimization of Apricot Blanks Desalination Process by Response Surface Methodology

作　　者：王雪 王新宇 李慧 毕莹 阿加尔·海拉提 王静 WANG Xue;WANG Xin-yu;LI Hui;BI Ying;AJIAER·Hailati;WANG Jing(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《保鲜与加工》2023年第9期17-24,共8页Storage and Process

基　　金：中央财政林草科技推广示范项目(新[2020]TG19号);新疆维吾尔自治区农业技术推广与服务项目(2221-LYE1)。

摘　　要：以盐渍杏坯为原料,氯化钠和可溶性固形物含量为评价指标,在单因素试验的基础上,采用响应面试验对杏坯脱盐料液比、脱盐时间、换水频率、脱盐温度进行优化。结果表明,杏坯的最佳脱盐工艺参数为:料液比1∶3(g/mL),脱盐时间7 h,换水频率为每4 h换水1次,脱盐温度50℃,脱盐后的杏坯色泽黄亮,盐度较低,有杏果固有的风味,氯化钠含量由11.334%降为1.362%,可溶性固形物含量由32.5%降为5.5%。Using the salted apricot blanks as the materials,and the desalination process conditions(including materi⁃al-liquid ratio,desalting time,water exchanging method and desalting temperature)were optimized by single factor ex⁃periment and response surface design employing contents of salt and soluble solid substance as the indicators.The re⁃sults showed that,the optimized conditions for apricot blanks were determined as follows:material-liquid ratio of 1∶3(g/mL),desalting time of 7 h,water exchanging frequency of once every 4 h,and desalting temperature of 50℃.Under these conditions,the desalted apricot blanks showed yellow and bright color,had low salinity and the inherent flavor of apricot fruit,and the content of sodium chloride decreased from 11.334%to 1.362%,and the content of soluble solid substance decreased from 32.5%to 5.5%.

关 键 词：杏坯 脱盐工艺 氯化钠含量 响应面法 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]