响应面试验优化盐渍仿刺参脱盐工艺

井月欣; 乔瑞光; 张健; 赵云苹; 刘京熙; 王共明; 刘芳; 李振铎; 王晓楠

doi:10.13386/j.issn1002-0306.2017.18.031

响应面试验优化盐渍仿刺参脱盐工艺

1. 山东省海洋资源与环境研究院
2. 山东省海洋生态修复重点实验室
3. 上海海洋大学食品学院

基金项目:

山东省现代农业产业技术体系刺参产业创新团队建设项目(SDAIT-22-07)；山东省重点研发计划项目(2016GSF115034;2016YYSP007;2016ZDJQ0205)；烟台市科技发展计划项目(2014ZH081)；

详细信息

作者简介:
井月欣 (1987-) , 女, 硕士研究生, 研究方向:食品质量与安全, E-mail:jyx2013xin@163.com。;

赵云苹 (1978-) , 女, 本科, 助理研究员, 研究方向:水产品加工, E-mail:sdshch@126.com。;

中图分类号: TS254.4
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出版历程
- 收稿日期: 2017-03-12

Optimization of desalting process of salted Apostichopus japonicus by response surface methodology

Shandong Marine Resource and Environment Research Institute
Shandong Provincial Key Laboratory of Restoration for Marine Ecology
College of Food Science and Technology, Shanghai Ocean University

摘要

摘要: 为了提高脱盐速率和减少营养损失,以盐渍仿刺参为原料,采用常压静水脱盐方式,研究了温度、料液比、脱盐时间、换水次数对脱盐效果的影响,通过单因素和响应面法对影响盐渍仿刺参脱盐工艺的主要因素进行分析优化。结果表明:在相同的脱盐温度下,影响盐渍仿刺参脱盐工艺的因素按主次顺序排列为:料液比>脱盐时间>换水次数;确定了盐渍仿刺参脱盐的最佳工艺条件为:脱盐温度25℃,料液比1∶4.3 g/m L,换水次数2,每隔240 min进行换水,在此条件下测得脱盐率可达到85.98%±0.22%,与预测值吻合度好。
- 仿刺参 /
- 脱盐 /
- 营养损失 /
- 响应面法
Abstract: In order to improve the desalting efficiency and reduce the nutrient losses of salted Apostichopus japonicus, the desalting process was adopted in still water under atmospheric.The optimization of desalted temperature, solid to solvent ratio, desalting time and water changing times based on desalination rate of salted Apostichopus japonicus was performed using combination of one-factor-at-a-time method and response surface methodology.The results showed that desalination rate was affected in decreasing order by the three factors: solid to solvent ratio, desalting time and water changing times. A desalted temperature of 25 ℃, solid to solvent ratio of 1 ∶ 4.3 g/m L, desalting time of 240 min and water changing times of 2 proved optimal.Experiments carried out under the optimized conditions led to a desalination rate of 85.98% ± 0.22%, good agreement with the predicted value.
- Apostichopus japonicus /
- desalting /
- nutrient losses /
- response surface analysis

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