摘要
哈密乳瓜辣椒酱的制作工序包括选料、漂烫、破碎、炒制、拌料等。本研究围绕"哈密乳瓜护脆"这一关键控制点展开实验。在单因素试验的基础上,根据Box-Behnken的中心组合试验设计原理,运用Minitab15.0软件进行分析,采用3因素3水平的响应面分析法优化了哈密乳瓜辣椒酱中哈密乳瓜护脆工艺。结果表明:在乳瓜水分33%、氯化钙质量浓度0.19g/100mL、浸泡时间17min时,得到哈密乳瓜的最佳脆度值为15.449mJ。同时通过杀菌和保温实验确定了最适杀菌工艺为微波杀菌功率为1400W、时间2min。
The preparation of baby Hami melon chili sauce involves material selection, blanching, crushing, frying and seasoning. In this study, the crispness preservation as a key process control point was optimized using response surface methodology based on a three-variable, three-level central composite design. A crispness value of 15.449 mJ was obtained under the optimized conditions： 33% of water content in Hami melon, 0.19 g/100 mL of CaCh concentration, 17 min of soaking time. Meanwhile, the optimal sterilization condition was determined to be 1400 W and 2 rain.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期132-137,共6页
Food Science
关键词
哈密乳瓜
辣椒酱
脆度
响应面分析法
优化
Hami melon
chili sauce
crispness
response surface methodology （RSM）
optimization
