响应面法优化秋葵预制菜真空蒸汽脉动烫漂工艺  

Optimization of Vacuum Steam Pulsating Blanching Process of Prepared Okra Vegetable by Response Surface Method

作　　者：袁越锦[1] 李颖 徐英英[1] 李沈沈 YUAN Yuejin;LI Ying;XU Yingying;LI Shenshen(School of Mechanical and Electrical Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China)

机构地区：[1]陕西科技大学机电工程学院,西安710021

出　　处：《真空科学与技术学报》2024年第6期511-520,共10页Chinese Journal of Vacuum Science and Technology

基　　金：国家自然科学基金项目(51876109);陕西省教育厅青年创新团队科研计划项目(22JP012,21JP016)。

摘　　要：将真空蒸汽脉动烫漂技术应用到秋葵预制菜处理中,以色差、脆度、蛋白质含量、感官评分为指标,分别进行蒸汽烫漂单因素试验和四因素三水平响应面试验,通过响应面法分析烫漂真空度、烫漂温度、烫漂时间和脉动次数对综合评分的影响,建立二次回归数学模型,对秋葵预制菜真空蒸汽脉动烫漂工艺参数进行优化。结果表明:各秋葵预制菜品质的影响顺序为烫漂时间>脉动次数>烫漂温度>烫漂真空度。最佳工艺参数:烫漂真空度0.04 MPa,烫漂温度108℃,烫漂时间70 s,脉动次数2次,此工艺条件下,色差值6.36,脆度1824.68,蛋白质含量1.66%,感官评分31,综合评分0.8795分。研究结果可为预制秋葵菜品的加工提供参考。Vacuum steam pulsating blanching technology was applied to the treatment of prepared okra vegetables.With color difference,crispness,protein content and sensory score as indicators,steam blanching single factor test and four-factor three-level response surface test were carried out respectively.The effects of blanching vacuum,blanching temperature,blanching time and pulsating times on comprehensive scores were analyzed by response surface method,and a quadratic regression mathematical model was established.The process parameters of vacuum steam pulsating blanching of prepared okra vegetable were optimized.The results showed that the order of influence on the quality of prepared dishes was blanching time>pulse times>blanching temperature>blanching vacuum degree.The optimal process parameters were as follows:blanching vacuum 0.04 MPa,blanching temperature 108℃,blanching time 70 s,pulsation times 2 times,color difference 6.36,brittleness 1824.68,protein content 1.66%,sensory score 31,comprehensive score 0.8795 points under this process condition.The results can provide a reference for the processing of prepared okra dishes.

关 键 词：预制菜 秋葵 真空脉动 蒸汽烫漂 响应面分析 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]