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当前位置: 首页 > 文章 > 响应面法优化青麦仁的真空充氮烫漂护色工艺 核农学报 2017 (8) 1546-1555
Position: Home > Articles > Optimization of Vacuum Nitrogencharge Blanching Technique of Green Wheat Berry by Response Surface Methodology Journal of Nuclear Agricultural Sciences 2017 (8) 1546-1555

响应面法优化青麦仁的真空充氮烫漂护色工艺

作  者：
何梦影;张康逸;杨帆;郑亚丽
单  位：
河南省农科院农副产品加工研究所
关键词：
青麦仁;真空充氮;烫漂;护色;多酚氧化酶
摘  要：
为防止青麦仁在加工储藏过程中的酶促褐变,采用真空充氮烫漂技术对青麦仁进行处理,以多酚氧化酶活性和色泽差为考察指标,进行综合评分,利用单因素试验考察烫漂温度、烫漂时间、真空度对护色效果的影响,并通过响应面优化法建立护色效果综合评分和真空充氮烫漂处理条件之间的响应模型。结果表明,3个因素对青麦仁的护色效果均有显著影响,最优的工艺参数为:烫漂温度99.6℃、烫漂时间5.7 min、真空度0.08 MPa,此条件处理后的青麦仁PPO活性为80.04 U,ΔE值为0.57,所得到的真空充氮烫漂工艺回归模型显著(R~2=0.9851),拟合性好,可用于预测青麦仁的护色效果。本研究得到的真空充氮烫漂工艺参数为青麦仁原料的预处理和后续产品的开发提供了一定的理论依据。
译  名：
Optimization of Vacuum Nitrogencharge Blanching Technique of Green Wheat Berry by Response Surface Methodology
作  者：
HE Mengying;ZHANG Kangyi;YANG Fan;ZHENG Yali;Institute of Agricultural Products Processing,Henan Academy of Agricultural Sciences;
关键词：
green wheat berry;;vacuum nitrogencharge;;blanching;;color-protection;;polyphenol oxidase
摘  要：
Vacuum nitrogencharge blanching technique was used to process green wheat berry. To control the enzymatic browning during processing and storage,the polyphenol oxidase( PPO) activity and the chromatic aberration were selected as indexes to calculate comprehensive scores. Three optimal parameters( blanching temperature,blanching time and vacuum) were separately determined using single factor experiment and response surface methodology. The results indicated that the three parameters had notable effects on the effectiveness of color-protection and the optimal processing parameters were determined as blanching temperature at 99. 6℃,blanching time for 5. 7min and vacuum for 0. 08 MPa,resulting in PPO specific activity of 80. 04 U and chromatic aberration of 0. 57. The established regression model was significant( R2= 0. 9851). The predicted and experimental results were found to be in good agreement. Thus,the model can be used to predit the effectiveness of color-protection for green wheat berry.

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