Box-Behnken响应面法优化鱿鱼复水工艺的研究

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。 

Box- Behnken design response surface methodology to optimize process of squid rehydration

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.