| 响应面法优化低值水产蛋白组织化加工工艺 |
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| 引用本文： | 辛建美,杨涛,何键东,王朋,罗红宇. 响应面法优化低值水产蛋白组织化加工工艺[J]. 中国食品学报, 2011, 11(8) |
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| 作者姓名： | 辛建美 杨涛 何键东 王朋 罗红宇 |
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| 作者单位： | 浙江海洋学院食品与药学学院 浙江舟山316004 |
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| 基金项目： | 浙江省科技厅优先主题项目，浙江省新苗人才计划项目 |
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| 摘 要： | 目的:以北太平洋鱿鱼加工的边角料为原料,使用双螺杆挤压机研究挤压技术在低值水产蛋白组织化加工中的应用.方法:选取物料湿度、机筒温度和螺杆转速3个因素,分析其对挤出物组织化度和咀嚼度的影响；采用三因子二次回归正交旋转组合设计,对低值水产蛋白组织化加工工艺进行优化.通过试验数据推导描述2个评价指标的二次回归模型,并对其变量进行响应面分析.结果:优化得到最佳挤压工艺条件为物料湿度40.65％、机筒温度140℃、螺杆转速25.75 Hz.挤出物组织化度与操作参数,挤出物咀嚼度与操作参数的回归拟合的相关系数R2分别为0.889和0.882.结论:拟合的统计模型可信度高,本研究结果对低值水产蛋白资源组织化技术的研究有很好的借鉴意义.
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| 关 键 词： | 低值水产蛋白 双螺杆挤压 响应面分析法 组织化 |
Optimization of Processing Technology in Texturization of Low Value Aquatic Protein by Response Surface Methodology |
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| Xin Jianmei,Yang Tao,He Jiandong,Wang Peng,Luo Hongyu. Optimization of Processing Technology in Texturization of Low Value Aquatic Protein by Response Surface Methodology[J]. Journal of Chinese Institute of Food Science and Technology, 2011, 11(8) |
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| Authors: | Xin Jianmei Yang Tao He Jiandong Wang Peng Luo Hongyu |
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| Affiliation: | Xin Jianmei Yang Tao He Jiandong Wang Peng Luo Hongyu* (School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316004,Zhejiang) |
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| Abstract: | The waste scrap from the North Pacific squid processing was used as raw material. Effect of extrusion process parameters on the functional properties of extruded squid protein using a twin screw extruder was studied. A three-factor quadratic regression orthogonal rotation combination design was adopted to analyze effects of feed moisture, barrel temperature, screw speed and their interactions on both texture index and chewness as well as optimized. Based on this approach and experimental data, the quadratic... |
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| Keywords: | low value aquatic protein twin-screw extrusion response surface methodology texturization |
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