摘要
该研究以新鲜竹笋为原料,在单因素试验的基础上,以菌落总数为指标,采用响应面分析法,考察预煮时间、p H、灭菌温度、灭菌时间对清水竹笋软罐头加工工艺的影响。结果表明,响应面法优化所得的最佳工艺条件为:预煮时间30 min,p H 4.5,灭菌温度125℃,灭菌时间25 min,在此最优条件下,测得清水竹笋软罐头的菌落总数为13 CFU/m L,与理论预测值相比,相对误差为2.6%。因此,响应面法优化所得的加工工艺条件可靠。
In this study,the fresh bamboo shoots as raw material,on the basis of single factor tests,the aerobic plate count as an indicator,the method of response surface methodology was used to study the effects of precooked time,p H,sterilization temperature and sterilization time on the processing of soft canned bamboo shoots.The results showed that the optimal processing conditions were as follows：precooked time 30 min,p H 4.5,sterilization temperature 125 ℃,and sterilization time 25 min,under this optimum process conditions,the aerobic plate count of soft canned bamboo shoots was 13 CFU/m L,compared with the theoretical prediction,the relative error was 2.6%.Thus,the response surface methodology was reliable.
作者
刘翔
叶麟
申光辉
黎杉珊
陈安均
张志清
LIU Xiang;YE Lin;SHEN Guanghui;LI Shanshan;CHEN Anjun;ZHANG Zhiqing(Ya＇an Polytechnic College （Ya＇an 625000;College of Food Science, Sichuan Agricultural University （Ya＇an 625014;Luzhou Product Quality Supervision and Inspection Institute （Luzhou 646000)
出处
《食品工业》
CAS
北大核心
2018年第5期119-123,共5页
The Food Industry
关键词
响应面法
清水竹笋软罐头
加工工艺
response surface methodology
soft canned bamboo shoots
processing
