摘要
利用单纯形法优化碱法溶解酱渣中粗蛋白的工艺,以酱渣中粗蛋白在碱液中的溶解比例为指标,筛选最佳的料液比、时间、温度及pH等参数。结果表明:采用该方法能搜索到最优结果,满足收敛条件,并且确定最优工艺参数为:料液比0.05,时间78.9min,温度66.9℃,pH 11.67,在该条件下酱渣中粗蛋白在碱液中的溶解比例为78%。
Use simplex method to optimize the process of crude protein in alkaline soluble sauce residue. Take the dissolution rate of crude protein in alkaline liquor as the index~ select the optimal parameters such as material-liquid ratio, time, temperature and pH. The results show that the optimal results can be searched with the simplex method, and the convergence conditions can be met. The optimal process parameters are as follows, material-liquid ratio is 0. 05, time is 78. 9 min, temperature is 66. 9 ℃, pH is 11. 67, and the dissolution rate of crude protein in alkaline sauce residue is 78%.
出处
《中国调味品》
北大核心
2017年第8期106-110,共5页
China Condiment
基金
广东省科技计划项目(2015A010107012)
关键词
单纯形
酱渣
粗蛋白
simplex
sauce residue
crude protein
