| 李宝深,王斌,韦绍龙,李朝生,覃柳燕,黄素梅,韦弟.二次回归正交旋转组合设计优化香蕉浆护色工艺[J].中国南方果树,2022,51(1): |
| 二次回归正交旋转组合设计优化香蕉浆护色工艺 |
| Optimization of banana puree color protection by Response Surface Methodology |
| 投稿时间：2021-01-14 修订日期：2021-03-05 |
| DOI：10.13938/j.issn.1007-1431.20210029 |
| 中文关键词: 响应面分析 柠檬酸 D-异抗坏血酸钠 护色 |
| 英文关键词:response surface methodology citric acid D-sodium ascorbate color protection |
| 基金项目:广西创新驱动发展专项资金项目 (桂科AA18118028-3），南宁市科学研究与技术开发技术（20182007-1），广西科技重大专项（桂科AA18118011-2），广西农业科学院基本科研业务专项（桂农科2021YT085） |
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| 中文摘要: |
| 探索香蕉浆生产过程中护色工艺，为香蕉浆护色条件的选择提供科学依据。采用二次回归正交旋转组合设计方法对香蕉打浆过程中柠檬酸、D-异抗坏血酸钠等护色剂添加量和加水量对香蕉浆护色效果的影响进行研究，优化香蕉浆护色工艺。试验范围内各因素对香蕉浆护色作用大小依次是柠檬酸添加量>抗坏血酸添加量>加水量。根据拟合方程得到香蕉浆护色最佳工艺条件为柠檬酸添加量为0.50%，抗坏血酸添加量为0.10%，水果肉比保持在0.90，理论上在此条件下所得香蕉浆褐变指数69.78。采用此条件对香蕉浆进行护色试验，得到香蕉浆的褐变指数为68.46，与优化理论值相对误差为1.89%，说明此结果具有实际应用价值。 |
| 英文摘要: |
| In order to refine the technics of banana puree color protection, it provides scientific basis for the selection of color protection conditions for banana puree. A quadratic rotation-orthogonal composite experimental design was adopted to study the effects of addition of citric acid, D-sodium and water on banana puree color protection. The results showed that the effects of the parameters on banana puree color protection were found to decrease in the following order: citric acid addition > D-sodium addition > water addition. According to fitting equation, the optimal technics were citric acid addition 0.50%, D-sodium addition 0.10%, water addition 0.90%. Under this condition, the browning index of banana puree was 69.78 theoretically, and 68.46 in practice. The relative error was 1.89%, so this result has practical application value. |
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