食品科学 ›› 2008, Vol. 29 ›› Issue (6): 151-155.

• 工艺技术 • 上一篇    下一篇

响应面法对漂白魔芋微粉制备工艺的优化研究

 叶凌, 邬应龙   

  1. 四川农业大学食品科学系; 四川农业大学食品科学系
  • 出版日期:2008-06-15 发布日期:2011-08-26

Optimization of Bleached Pulverized Konjac Flour Preparation Process by Response Surface Method

  Ye-Ling, WU  Ying-Long   

  1. Department of Food Science, Sichuan Agricultural University
  • Online:2008-06-15 Published:2011-08-26

摘要: 研究了在H2O2-柠檬酸-40%乙醇酸性体系下漂白魔芋微粉的制备工艺。通过单因素试验确定了H2O2加入量、pH、柠檬酸加入量、反应温度四个因素的取值范围,并利用中心组合设计响应面分析法系统探讨了漂白魔芋微粉的最佳制备条件。结果表明,当H2O2加入量1.5%、pH4.3、柠檬酸加入量3.0g/L、反应温度40℃时,漂白魔芋微粉黏度可达41.7Pa·s,白度可达87.6%。

关键词: 漂白魔芋微粉, 制备工艺条件, 响应面分析法

Abstract: Bleached pulverized konjac flour was prepared by bleaching process with H2O2-citric acid on acid condition in the presence of 40% concentration of ethanol. The ranges of quantity of H2O2, pH, quantity of citric acid and reaction temperature were confirmed through single factor test, then response surface method was conducted to get the following optimal parameters: H2O2 1.5%, pH 4.3, citric acid 3.0 g/L and reaction temperature 40 ℃. Under the optimized parameters, the viscosity and whiteness respectively are 41.7 Pa·s and 87.6%.

Key words: bleached pulverized konjac flour, preparation process, response surface method (RSM)