| Box-Behnken响应面法优化鱿鱼复水工艺的研究 |
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| 引用本文： | 王珊, 李洪军, 贺稚非, 徐明悦, 耿铁柱, 员璐, 夏军军. Box-Behnken响应面法优化鱿鱼复水工艺的研究[J]. 食品工业科技, 2015, (21): 254-258. DOI: 10.13386/j.issn1002-0306.2015.21.044 |
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| 作者姓名： | 王珊 李洪军 贺稚非 徐明悦 耿铁柱 员璐 夏军军 |
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| 作者单位： | 1.1. 西南大学食品科学学院 |
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| 摘 要： | 在单因素实验基础上,选取碱添加量、碱处理时间、碱处理温度为自变量,感官评分、复水比、可溶性蛋白损失量为响应值,采用Box-Behnken中心组合设计优化得到干鱿鱼复水的最佳工艺条件为:碱添加量0.33%、碱处理时间8 h、碱处理温度25℃。在此条件下,复水鱿鱼感官评分83.41、复水比2.96、可溶性蛋白损失量9.835 mg/g,与理论感官评分82.10、复水比2.89、可溶性蛋白损失量10.094 mg/g相比,其相对误差分别约为1.57%、2.36%、2.63%。说明通过响应面优化得出的回归方程具有一定的实践指导意义。
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| 关 键 词： | 鱿鱼 复水 Box-Behnken设计 响应面优化 |
| 收稿时间： | 2015-02-09 |
Box- Behnken design response surface methodology to optimize process of squid rehydration |
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| WANG Shan, LI Hong-jun, HE Zhi-fei, XU Ming-yue, GENG Tie-zhu, YUN Lu, XIA Jun-jun. Box- Behnken design response surface methodology to optimize process of squid rehydration[J]. Science and Technology of Food Industry, 2015, (21): 254-258. DOI: 10.13386/j.issn1002-0306.2015.21.044 |
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| Authors: | WANG Shan LI Hong-jun HE Zhi-fei XU Ming-yue GENG Tie-zhu YUN Lu XIA Jun-jun |
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| Affiliation: | 1.College of Food Science, Southwest University |
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| Abstract: | Three extraction parameters including the addition amount of alkali, treatment time of alkali and treatment temperature of alkali were optimized using the Box- Behnken central composite design optimization for achieving maximum sensory scores, rehydration ratio and minimum the amount of soluble protein loss. The rehydrated squid optimum conditions were the amount of 0.33% alkali, alkaline reaction time of 8h, alkali effect temperature 25 ℃.Under these conditions, sensory score of the rehydration squid was 83.41, rehydration ratio was 2.96, the amount of soluble protein loss was 9.835 mg / g.Compared to the theoretical value that sensory score of the rehydration squid was 82.10, rehydration ratio was 2.89, the amount of soluble protein loss was 10.094 mg / g, the relative error were1.57%, 2.36% and 2.63%, respectively. Regression equation optimized by response surface derived some practical significance. |
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| Keywords: | squid rehydration Box-Behnken design response surface method |
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