摘要
以鲜切胡萝卜为原料,以海藻酸钠、明胶、硬脂酸钠组成复合涂膜,在单因素试验的基础上,采用De-sign-Expert软件中的Box-Behnken中心组合设计,考察海藻酸钠复合涂膜不同浓度组成对鲜切胡萝卜白变的影响。结果表明:曲面回归方程拟合性好,抑制鲜切胡萝卜白变的适宜可食性膜组合为:海藻酸钠浓度10.28g/L、明胶浓度4.98g/L、硬脂酸钠浓度2.55g/L,在此涂膜组合条件下,鲜切胡萝卜的白度值为30.64。所建立的数学模型能较准确预测鲜切胡萝卜的白度值。
Based on the single factor experiments,effects of alginate complex coating on white blush of fresh-cut carrot were studied by using fresh-cut carrot as material. The mathematic model were built by Central Composite Design in Design Expert software. The result showed that the regression equation fit well, the optimal complex coating compositions for controlling the white blush were： alginate 10.28 g/L, gelatin 4.98 g/L, sodium stearate 2.55 g/L. Under these conditions, white index of fresh-cut carrot was 30.64. The mathematic model can better predict the white index of fresh-cut carrot.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第1期206-210,共5页
Food and Fermentation Industries
基金
国家高新技术研究发展计划(863计划)重点项目(2007AA100407)
