响应面法优化绿豆罐头护色工艺研究  

Optimization of Color Protection Technology for Canned Mung Bean by Response Surface Methodology

作　　者：李东明 郭建行 曹柯源 何叶 王文杰 范军营 LI Dongming;GUO Jianhang;CAO Keyuan;HE Ye;WANG Wenjie;FAN Junying(D.Co International Food Co.,Ltd.,Jiaozuo 454000,China)

机构地区：[1]大咖国际食品有限公司,河南焦作454000

出　　处：《食品安全导刊》2023年第34期130-135,共6页China Food Safety Magazine

摘　　要：绿豆作为豆类的一种,具有很高的营养价值,但在加工过程中产品色泽风味会受到影响。本文以绿豆为主要原料,利用响应面优化法研究护色剂添加量对绿豆罐头品质的影响。结果表明,通过响应面优化得到最佳护色条件:柠檬酸添加量为0.06%、D-异抗坏血酸钠添加量为0.16%、乙二胺四乙酸二钠添加量为0.021%。在此条件下,绿豆罐头具有更好的色泽和风味,且稳定性好,达到商业无菌标准,符合食品卫生要求。Mung bean,as a kind of legume,has high nutritional value,but the color and flavor of the product may be affected during processing.In this paper,using mung bean as the main raw material,the response surface optimization method was used to study the effect of colour protection agent addition on the quality of canned mung bean.The results showed that the best colour protection conditions were obtained through response surface optimization:the addition amount of citric acid was 0.06%,the addition amount of sodium D-isoascorbate was 0.16%,and the addition amount of disodium ethylenediaminetetraacetic acid salt was 0.021%.Under this condition,the canned mung bean had better colour and flavour,and good stability,reached the standard of commercial sterility,and met the requirements of food hygiene.

关 键 词：绿豆 罐头食品 护色 响应面优化 商业无菌 

分 类 号：TS295.9[轻工技术与工程—农产品加工及贮藏工程]