摘要
以槟榔加工后废弃槟榔核为原料,使用Ca(OH)2对槟榔核进行脱涩,通过单因素和响应面Box-Behnken法探究反应温度、反应时间和Ca(OH)2添加量对槟榔核脱涩的影响,以槟榔核中剩余单宁含量评价脱涩效果,以期为废弃的槟榔核开发利用提供理论基础。结果表明:在反应时间24.63 min、温度17.97 ℃、Ca(OH)2添加量为6.97 g时,槟榔核中剩余单宁含量最少,为最佳脱涩工艺参数,实际值与理论值的相对误差为0.21%,与模型理论值误差小,可信度高。通过拟合可以用反比例模型描述Ca(OH)2添加量与槟榔核中单宁含量的变化规律,模型拟合度R2=0.991。
The?waste?areca?nut?core?after?processing?was?used?as?the?raw?material?to investigate?the deastringent?effects?of?Ca(OH)2?treatment.Single?factor?and?response surface?Box?Behnken methods?were?used?to?explore?the?effects?of?reaction?temperature,reaction time?and material addition?on deastringency?of?areca?nut?core,the residual tannin?content in?areca?nut?core was used?to evaluate?the? experimental?effect.in order to put forward a theoretical basis for the development and utilization of the abandoned areca?nut core.The results show that:when the reaction time is 24.63 min,the temperature is 17.97 ℃,and the amount of Ca(OH)2 added is 6.97 g,the tannin content in the areca?nut?core is the least,which is the best de-astringent process parameter.The relative error between the actual value and the theoretical value is 0.21%,and the error between the actual value and the theoretical value of the model is small,and the credibility is high.Through fitting,it can use inverse proportional model to describe the variation of Ca(OH)2 content and tannin content in areca nut core,The fitting degree of the model is R2=0.991.
作者
代佳慧
王世萍
代文婷
马金爽
吉建邦
康效宁
DAI Jiahui;WANG Shiping;DAI Wenting;MA Jinshuang;JI Jianbang;KANG Xiaoning(Institute of Processing&Design of Agroproducts,Hainan Academy of Agricultural Sciences,Haikou 571100,China;Haikou Areca Processing Research Key Laboratory,Haikou 571100,China;Hainan Tropical Fruit and Vegetabal Cold Chain Key Laboratory,Haikou 571100,China)
出处
《食品科技》
CAS
北大核心
2021年第3期62-68,共7页
Food Science and Technology
基金
海南省重点研发计划项目(ZDYF2019190)
海南省省属科研院所技术开发专项(KYYS-2018-09)
中央引导地方科技发展专项(ZY2018HN01)
海南省农业科学院农业科技创新专项(KJCX-2019-03)。
