摘要
以红虾虾仁为研究对象,以干燥虾仁的复水比、复水前后体表彩度c1、c2和复水后硬度、弹性、咀嚼性为基础的综合值作为产品的工艺指标,研究红虾虾仁的真空冷冻干燥工艺。在单因素的基础上,选取真空冷冻干燥时加热板温度、真空度和烫漂时间为自变量,综合值为响应值,利用Box-Benhnken中心组合设计原理和响应面分析法研究自变量及其交互作用对红虾虾仁干燥产品综合值的影响,模拟得到二次多项式回归方程的预测模型,确定最佳干燥工艺条件为加热板温度31.25℃、真空度22.81 Pa、烫漂时间1.43 min。在此条件下,红虾虾仁干燥产品的综合值为57.43分,与理论预测值58.136 8分相比,其相对误差约为1.2%,说明通过响应面优化后得到的方程具有实践指导意义。
the red shrimps were used as study material. The integrated value, which was obtained based on rehydration ratio, surface saturation cI determined before the rehydration and surface saturation c2, hardness, elasticity and chewiness determined after the rehydration were selected as indicators of dried peeled prawns product. Heating plate temperature, vacuum and blanching time were selected as the independent variable and Box-Benhnken central composite design and response surface analysis principles were used to study the influence on dried peeled prawns product. The simulated quadratic polynomial regression equation of prediction model was set up and the optimum drying conditions was that hot plate temperature 31.25 ℃, vacuum degree 22.81 Pa and blanching time 1.43 min. Under these conditions, the integrated value of peeled prawns products was 57.43 points with the relative error of 1.2% when compared with the theoretical predictions of 58. 136 8 points. These results indicated that the equation obtained in our study could be used as practical guidance in peeled prawns production.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第7期116-121,共6页
Food and Fermentation Industries
基金
浙江省科技厅重大科技专项重点农业项目(No.2013C02023-3)资助
关键词
虾仁
真空冷冻干燥
综合值
响应面分析
peeled prawns
vacuum freeze-drying
integrated value
response surface analysis
