本文已被：浏览 3782次 下载 588次
投稿时间：2020-08-23
投稿时间：2020-08-23
中文摘要: 该研究采用真空浸渍技术对黄桃进行浸渍处理并对浸渍工艺进行优化，以达到改善品质，提高钙离子含量的目的。通过单因素试验研究真空度、浸渍时间、乳酸钙溶液浓度3个试验因素对黄桃品质及营养成分（色差、硬度、可溶性固形物含量、密度、钙含量）的影响。在单因素试验基础上，对3个试验因素进行Box-Behnken中心组合试验设计，选择色差、硬度、钙含量为优化试验的考察指标，采用标准差法计算各指标的权重系数并进行综合评分，以综合评分（Y）为响应值，进行响应面分析。通过响应面分析，得到真空浸渍黄桃的最佳工艺参数：真空度0.06 MPa、浸渍时间20 min、乳酸钙溶液浓度8%。在此工艺条件下，黄桃样品的综合评分结果为0.567 6。
Abstract:The study used vacuum impregnation（VI）technology to impregnate yellow peach and optimized the impregnation process for improving the peach quality and increasing its calcium content.It firstly adopted the single-factor experiment to explore the effects of the vacuum degree，VI time and concentration of calcium lactate on the quality and nutrition of yellow peach（i.e.chromatism，hardness，soluble solid content，density，calcium content）.Then the study carried out the Box-Behnken center combination experimental design and selected chromatism，hardness，soluble solid content as the indexes of the optimization test.The weight coefficients of each index were calculated by standard deviation method and the comprehensive score（Y）was made for the response surface analysis.The results showed the optimal process parameters for VI as follows:vacuum degree of 0.06 MPa，VI time of 20 min，concentration of calcium lactate of 8% and the highest comprehensive score of 0.567 6.
keywords: yellow peach vacuum-impregnation multi-index comprehensive grading method response surface method process optimization
文章编号：202114017 中图分类号： 文献标志码：
基金项目:宿州市科技计划项目
引用文本：
津ICP备20000603号-1