响应面法优化姜脯糖煮液活性炭脱色工艺

doi:10.3864/j.issn.0578-1752.2013.14.024

中国农业科学 ›› 2013, Vol. 46 ›› Issue (14): 3072-3078.doi: 10.3864/j.issn.0578-1752.2013.14.024

• 研究简报 • 上一篇

响应面法优化姜脯糖煮液活性炭脱色工艺

张璐, 乔旭光, 刘晓宇, 于华洋, 刁顺泽, 唐晓珍

山东农业大学食品科学与工程学院，山东泰安 271018

收稿日期:2012-09-17 出版日期:2013-07-15 发布日期:2013-05-07
通讯作者: 通信作者唐晓珍，E-mail：txz@sdau.edu.cn
作者简介:张璐，E-mail：tianluz@163.com
基金资助:
国家科技支撑计划子课题（2012BAD33B07）、泰安市科技发展项目（20113075）

The Optimization of Activated Carbon Decolorization Process of Preserved Ginger Syrup-Juice by Response Surface Methodology

ZHANG Lu, QIAO Xu-Guang, LIU Xiao-Yu, YU Hua-Yang, DIAO Shun-Ze, TANG Xiao-Zhen

College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong

Received:2012-09-17 Online:2013-07-15 Published:2013-05-07

摘要/Abstract

摘要： 【目的】解决姜脯糖煮液重复使用过程中色泽加深的问题，以期经过脱色的糖液可供姜脯生产中继续使用。【方法】以姜脯糖煮液为原料，通过紫外扫描确定最大吸收波长，分别选择活性炭添加量1%、2%、3%、4%、5%，温度60℃、70℃、80℃、90℃、100℃，时间10 min、20 min、30 min、40 min、50 min进行单因素试验，以脱色率为指标确定试验条件；而后在单因素试验的基础上进行响应面优化试验。【结果】通过紫外扫描确定糖煮液的最大吸收波长在306 nm，单因素试验确定活性炭添加量为5%，脱色温度80℃，脱色时间30 min；在79℃下、加入5%活性炭、搅拌35 min的响应面优化工艺条件下进行脱色，脱色率可达45.1%。【结论】活性炭添加量、脱色温度、时间都显著影响糖煮液的脱色效果，经过响应面优化工艺脱色的糖煮液脱色效果良好，可供制作姜脯继续使用。

关键词: 姜脯糖煮液 , 活性炭 , 脱色率 , 响应面法

Abstract: 【Objective】The problem of preserved ginger syrup-juice became darker in color was solved to make sure the syrup-juice can be reused in preserved ginger production.【Method】Decolorization rate was used as an indicator in the experiment, UV scan was used to determine the max absorption wavelength of preserved ginger syrup-juice, single factor text and response surface methodology was used to get the optimal conditions, the single factor experiment was carried out with the activated carbon added at 1%, 2%, 3%, 4%, and 5%, temperature at 60℃, 70℃, 80℃, 90℃, and 100℃, and time at 10, 20, 30, 40, and 50 min, respectively.【Result】The max absorption wavelength of preserved ginger syrup-juice was 306nm, the optimal conditions of syrup-juice clarification using activated carbon were: the activated carbon added at 5%, the temperature at 79℃ and time was 35 min, and the decolorization rate could reach 45.1%.【Conclusion】The results of the experiment can be used as a technological support for reusing syrup-juice in the production of preserved ginger.

Key words: preserved ginger syrup-juice , activated carbon , decolorization rate , response surface methodology

张璐, 乔旭光, 刘晓宇, 于华洋, 刁顺泽, 唐晓珍. 响应面法优化姜脯糖煮液活性炭脱色工艺[J]. 中国农业科学, 2013, 46(14): 3072-3078.

ZHANG Lu, QIAO Xu-Guang, LIU Xiao-Yu, YU Hua-Yang, DIAO Shun-Ze, TANG Xiao-Zhen. The Optimization of Activated Carbon Decolorization Process of Preserved Ginger Syrup-Juice by Response Surface Methodology[J]. Scientia Agricultura Sinica, 2013, 46(14): 3072-3078.

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响应面法优化姜脯糖煮液活性炭脱色工艺

The Optimization of Activated Carbon Decolorization Process of Preserved Ginger Syrup-Juice by Response Surface Methodology

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