响应面法优化红皮花生芽菜制备工艺研究  

Optimization of Preparation Technology of Red Peanut Sprouts by Using Response Surface Method

作　　者：关正萍 祁愉欢 关正 关正君[3] 廖同兵 GUAN Zhengping;QI Yuhuan;GUAN Zheng;GUAN Zhengjun;LIAO Tongbing(College of Food Science,Shanxi Normal University,Taiyuan,Shanxi 030000,China;College of Life Science,Shanxi Normal University,Taiyuan,Shanxi 030000,China;Department of Life Sciences,Yuncheng University,Yuncheng,Shanxi 044000,China;Hangzhou Beiqian Science and Technology Co.,Ltd.,Hangzhou,Zhejiang 310000,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030000 [2]山西师范大学生命科学学院,山西太原030000 [3]运城学院生命科学系,山西运城044000 [4]杭州北千科技有限公司,浙江杭州310000

出　　处：《农产品加工》2024年第3期38-42,47,共6页Farm Products Processing

基　　金：产学研合作项目“红皮花生芽菜凝固型酸乳发酵工艺及抗氧化性研究”(050402050128)。

摘　　要：运用响应面法对红皮花生芽菜的制备工艺进行研究。以红皮花生为试验对象,对浸种时间、干燥时间、催芽温度、CaCl_(2)质量浓度4个因素进行单因素分析,通过对红皮花生芽苗菜的芽长、根长、发芽率、鲜质量进行测定,最终确定浸种时间、催芽温度、CaCl_(2)浓度为主要影响因素。以红皮花生芽苗菜的发芽率为响应值,运用响应面法对红皮花生芽苗菜的制备工艺进行优化,最终确定最优的制备条件。结果表明,红皮花生芽苗菜的最优工艺条件为浸种时间18 h,催芽温度23℃,CaCl_(2)质量浓度120 mg/L。在此条件下,红皮花生芽苗菜的发芽率可达97.4%。红皮花生芽苗菜所含蛋白质含量下降,水分含量升高,维C含量升高,总糖含量基本保持不变。所获得的红皮花生芽菜制备工艺的最优组合不仅推动了芽苗菜产业健康快速发展,同时为花生芽苗菜等功能性食品的深入研究和应用提供理论基础。In this study,response surface methodology was used to optimize the germination conditions of red peanut.Through single factor analysis of soaking time,drying time,germination temperature,CaCl_(2) concentration and other factors,through the determination of bud length,root length,germination rate and fresh weight of red skin germinated peanut seeds,the three main influencing factors of soaking time,germination temperature and CaCl_(2) concentration were finally determined.Then,the response surface method was used to optimize the process conditions of red skin germinated peanut with the germination rate of red skin germinated peanut as the response value.The results showed that the optimum technological conditions were soaking time 18 h,germination temperature 23℃,CaCl_(2) concentration 120 mg/L.Under these conditions,the germination rate of red skin germinated peanut seeds could reach 97.4%.The protein content of red peanut sprouts decreased,the moisture content increased,the VC content increased,and the total sugar content basically remained unchanged.The optimal combination of red peanut sprout preparation technology obtained in this study not only promoted the healthy and rapid development of germinated peanut industry but also provided a theoretical basis for the in-depth study of functional foods such as germinated peanut.

关 键 词：响应面法 红皮花生 芽苗菜 发芽率 

分 类 号：TQ243.1[化学工程—有机化工]