响应面分析法优化脱水西兰花的糖护色处理工艺
Optimization of sugar soaking process for dehydrated broccoli by response surface analysis
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摘要: 采用响应面分析法优化脱水西兰花的糖护色处理工艺。首先对影响脱水西兰花品质的指标进行分类和排序,进行归一化处理,赋予不同权重,通过算术运算获得脱水西兰花综合评价值Y。以Y为响应值,评价糖类型(乳糖、葡萄糖、海藻糖)、护色时间、护色浓度对脱水西兰花品质的影响,并进一步采用响应面分析方法优化糖护色处理工艺条件。结果显示使用10.1%的葡萄糖、护色处理15.1 min,此时脱水西兰花综合评价值Y值为1.2667,该结果与验证实验的结果相对偏差仅为0.442%,响应面分析建立的模型真实可靠。该工艺条件降低脱水西兰花颜色变化,保留其营养成分,综合品质最佳。Abstract: The sugar soaking process was applied to enhance the qualities of the dehydrated broccoli. Each property of the dehydrated broccoli was classified into the positive and negative groups.And then each group was normalized and weighted for the calculation of the final general properties Y.The sugar type, soaking concentration and soaking time were used as the factors with the general properties Y as the respond. The single factor and response surface analysis were used to optimize the sugar soaking process.The optimal parameter was the glucose of 10.1% soaking for 15.1 min.The optimal general Y reached 1.2667, which showed the relative deviation of 0.442% with the validation test. The optimal process maintained the color and the nutrition of the dehydrated broccoli.
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