首页|低盐腌制榨菜保脆工艺的优化研究

低盐腌制榨菜保脆工艺的优化研究

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  • 国家科技期刊平台
  • NETL
  • NSTL
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  • 维普
以榨菜脆度为评价指标,通过二次回归正交旋转组合设计,建立了接种乳酸菌低盐腌制榨菜的添加CaCl_2浓度(X_1)、盐浓度(X_2)和腌制时间(X_3)三因素与其脆度关系的回归模型为:y=155.415+0.093X_1+1.231X_2+1.449X_3-8.922X_1~2+0.973X_2X_1-5.448X_2~2+4.47X_1X_3-3X_3X_2-3.525X_3~2,经回归分析,各因子对腌制榨菜脆度影响的大小依次为腌制时间、盐浓度、添加CaCl_2浓度,方程较好地拟合了腌制榨菜脆度与各因子之间的关系.利用SAS软件RSREG等过程,得到CaCl_2浓度为0.25%、盐浓度为6.07%、腌制时间11.5d时,榨菜脆度值达到最佳155.6g,经重复实验验证与模型方程拟合较好.
Study on the brittleness-keeping technology optimization of pickled mustard tuber processing at low salinity
The optimum process parameters of CaCl_2 concentration (X_1), salt concentration (X_2) and pickling time (X_3) were determined with three-factor quadric orthogonal regression composite experimental design, using brittleness as evaluation index.The mathematical model equation of relation between brittleness and three factors was established as follows: y = 155.415 + 0.093 X_1 + 1.231X_2 + 1.449X_3-8.922X_1~2 + 0.973X_2X_1 -5.448X_2~2 + 4.47X_2X_3-3X_3X_2 -3.525X_3~2.The order of effecting level on brittleness of pickled mustard tuber was pickling time,salt concentration and CaCl_2 concentration, respectively.The model equation was appropriate to reflect the relation between the brittleness value and its factors.By RSREG process of SAS software,the brittleness reached the suitable value of 155.6g when CaCl_2 concentration 0.25％, salt concentration 6.07％ and pickled time 11.5d, respectively.The model equation was accordant with practical experiment.

pickled mustard tuberpickled with low salinitybrittleness-keepingorthogonal rotation combination designoptimization

吴祖芳、刘玲、翁佩芳

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宁波大学生命科学与生物工程学院,浙江,宁波,315211

榨菜 低盐腌制 保脆工艺 正交旋转组合设计 优化

浙江省科技厅优先主题项目浙江省自然科学基金

2007C12016Y3080231

2009

食品工业科技
北京一轻研究院

食品工业科技

CSTPCDCSCD北大核心
影响因子：0.842
ISSN：1002-0306
年,卷(期)：2009.30(11)
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