| 响应曲面法优化高盐腌芹菜脱盐工艺条件 |
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| 引用本文： | 响应曲面法优化高盐腌芹菜脱盐工艺条件[J]. 食品工业科技, 2012, (20): 280-283. DOI: 10.13386/j.issn1002-0306.2012.20.073 |
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| 作者姓名： | 张晓 夏延斌 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南长沙,410128 |
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| 摘 要： | 优化高盐腌芹菜脱盐工艺条件,并探讨其对质构的影响。以含盐量和脆度为指标,通过单因素实验及响应曲面法优化脱盐条件,得到最佳工艺条件:脱盐温度80℃、料液比1:2、脱盐时间90min、漂洗次数3,在此条件下腌芹菜坯含盐量达到5.69g/100g,脆度为2012.4g。
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| 关 键 词： | 腌芹菜 脱盐 含盐量 脆度 响应曲面法 |
| 收稿时间： | 2012-05-03 |
Optimization of process conditions for desalting high-salted celery by response surface methodology |
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| Optimization of process conditions for desalting high-salted celery by response surface methodology[J]. Science and Technology of Food Industry, 2012, (20): 280-283. DOI: 10.13386/j.issn1002-0306.2012.20.073 |
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| Authors: | ZHANG Xiao XIA Yan-bin |
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| Affiliation: | *(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China) |
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| Abstract: | Optimization of process conditions for high-salted celery by desalted and the crispness after desalination were explored.The content of salt and crispness was measured by experiments.According to one-factor-at-a-time experimental design combined with response methodology, the optimical desalination conditions was explored.The optimal desalination conditions were desalination temperature of 80℃, the ratio of stuff to water of 1:2, desalination time of 90min and the number of rinsing of 3.Under the optimal desalination conditions, the content of salt was achieved to be 5.69g/100g, the crispness was 2012.4g. |
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| Keywords: | high-salted celery desalination the content of salt crispness response surface methodology |
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