| 响应面分析法优化干椰纤果制备工艺 |
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| 引用本文： | 蔡坤,龙映均,刘四新,余敏华,陈桃,李从发. 响应面分析法优化干椰纤果制备工艺[J]. 食品科学, 2012, 33(8): 131-136. DOI: 10.7506/spkx1002-6630-201208027 |
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| 作者姓名： | 蔡坤 龙映均 刘四新 余敏华 陈桃 李从发 |
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| 作者单位： | 1.海南大学食品学院2.中国热带农业科学院作物品种与资源研究所 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2007BAD76B01);国家公益性行业(农业)科研专项(200903026-6) |
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| 摘 要： | 通过单因素及响应面试验探讨羧甲基纤维素钠(CMC)真空渗透条件和热风干燥条件对椰纤果的复水性、复水后的质构等的影响。结果表明：采用CMC真空渗透处理可以改善干椰纤果的复水比、复水后的硬度和弹性。影响干椰纤果复水性质的因素主要是CMC质量分数、固液比、干燥温度、真空渗透时间，干椰纤果制备的最佳工艺条件为：CMC质量分数0.90%、固液比1:2、真空渗透时间4.5h、干燥温度60℃。
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| 关 键 词： | 椰纤果 复水性质 羧甲基纤维素钠 热风干燥 响应面分析 |
Optimization of Preparation Process for Dried Nata De Coco Using Response Surface Methodology |
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| CAI Kun,LONG Ying-jun,LIU Si-xin,YU Min-hua,CHEN Tao,LI Cong-fa. Optimization of Preparation Process for Dried Nata De Coco Using Response Surface Methodology[J]. Food Science, 2012, 33(8): 131-136. DOI: 10.7506/spkx1002-6630-201208027 |
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| Authors: | CAI Kun LONG Ying-jun LIU Si-xin YU Min-hua CHEN Tao LI Cong-fa |
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| Affiliation: | (1. College of Food Science and Technology, Hainan University, Haikou 570228, China；2. Tropical Crop Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China) |
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| Abstract: | The effects of carboxymethyl cellulose sodium(CMC) vacuum infusion and hot-air drying on rehydration properties and texture after rehydration of nata de coco were investigated by one-factor-at-a-time method and response surface methodology.The results indicated that the rehydration rate of dried nata de coco could be improved by CMC vacuum infusion.The main factors that influence rehydration properties were CMC concentration,nata de coco-to-CMC ratio,drying temperature and vacuum infusion time.The optimal processing conditions were nata de coco/0.9% CMC ratio of 1:2(m/V),vacuum infusion for 4.5 h at-0.08 MPa,and hot-air drying at 60 ℃. |
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| Keywords: | nata de coco rehydration rate carboxymethyl cellulose sodium(CMC) hot-air drying response surface methodology |
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