摘要
本文以苦杏仁为原料,探索建立了真空浓缩法苦杏仁脱苦工艺。在单因素实验基础上选取实验因素与水平,根据Box-Benhnken中心组合实验设计原理,采用四因素三水平的响应面分析法优化山杏仁脱苦工艺。得到的脱苦优化工艺参数为:脱苦时间20min,液料比为10∶1,柠檬酸浓度为0.24g/L,脱苦温度为82℃,真空度为-0.09MPa。在此条件下,脱苦评分值为95。
New process for debittering of bitter apricot seed was established by vacuum concentration and optimized by response surface methodology.On the basis of single factor experiments,the optimal conditions were obtained through Box-Benhnken center-united experiment design and response surface methodology.The results showed that the optimal process conditions were vacuum concentration 20min in the vacuum degree of -0.09MPa for debittering,concentration of citric acid 0.24g/L, concentration temperature 82℃, and ratio of liquid to material 10mL.g -1.Under this condition,the score of debittering was 95.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第21期248-252,258,共6页
Science and Technology of Food Industry
基金
林业公益性行业科研专项(201004081)
关键词
苦杏仁
脱苦
工艺
响应面
bitter apricot seed
removal of bitterness
process
response surface methodology
