| 微波膨化白茅根工艺的优化 |
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| 引用本文： | 李婷婷, 黄相中, 郭俊明, 彭金辉. 微波膨化白茅根工艺的优化[J]. 食品工业科技, 2016, (10): 303-306. DOI: 10.13386/j.issn1002-0306.2016.10.053 |
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| 作者姓名： | 李婷婷 黄相中 郭俊明 彭金辉 |
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| 作者单位： | 1.云南民族大学民族药资源化学国家民委-教育部重点实验室 |
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| 摘 要： | 在单因素实验的基础上,以长度、含水量、微波功率和微波时间为考察因子,以综合得分为评价指标进行实验设计,利用响应曲面分析法对微波膨化白茅根的工艺参数进行优化。结合实际条件,得到最优工艺参数为:长度3.3cm、水分含量16.0%、微波功率690 W和膨化时间21 s。在此条件下得到的白茅根综合得分为8.15,多糖含量增加了15%。
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| 关 键 词： | 白茅根 微波膨化 响应曲面法 多糖 |
| 收稿时间： | 2015-10-22 |
Process optimization of imperata cylindrica by microwave puffing |
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| LI Ting-ting, HUANG Xiang-zhong, GUO Jun-ming, PENG Jin-hui. Process optimization of imperata cylindrica by microwave puffing[J]. Science and Technology of Food Industry, 2016, (10): 303-306. DOI: 10.13386/j.issn1002-0306.2016.10.053 |
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| Authors: | LI Ting-ting HUANG Xiang-zhong GUO Jun-ming PENG Jin-hui |
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| Affiliation: | 1.Key Laboratory of Chemistry in Ethnic Medicinal Resources,State Ethnic Affairs Commission and Ministry of Education of China,Yunnan Minzu University |
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| Abstract: | Based on the single factor experiments,length,water content,microwave power and puffing time were trial factors,the comprehensive score was the response value,the optimum process conditions were obtained by response surface methodology.Combined with the actual conditions,the result showed that the optimum process parameters were 3.3 cm,16.0%,690 W and 21 s for length,water content,microwave power and puffing time,respectively.The comprehensive score was 8.15 and the content of polysaccharide was increased by 15% under the optimized conditions. |
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| Keywords: | imperata cylindrica microwave puffing response surface methodology polysaccharide |
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