摘要
以120℃压榨紫苏饼粕蛋白粉为试材,采用Plackett-Burman试验设计筛选了影响紫苏饼粕蛋白粉感官评分的重要因素;利用最陡爬坡试验结合Box-Behnken响应面分析法,对紫苏饼粕蛋白粉复合纤维法脱臭工艺进行优化,通过统计分析,得到最优条件。结果表明:紫苏饼粕蛋白粉最优工艺参数茶叶渣添加量、羊毛条添加量、木棉纤维添加量、玉米纤维添加量4种纤维用量分别为1.0%、0.5%、0.3%、1.0%。
Taking pressed perilla seed meal protein powder at 120℃as raw material,using Plackett-Burman experimental design to screen important factors for sensory score of perilla seed meal protein powder.Using steepest ascent experiment combined with the Box-Behnken response surface method to optimize the process of composite fiber deodorization of perilla seed meal protein powder,through statistical analysis,to obtain the optimal conditions.The results showed that perilla seed meal protein powder with sodium hypochlorite deodorization process as tea residue amount 1.0%,wool tops amount 0.5%,kapok fiber amount 0.3%,corn fiber amount 1.0%.
出处
《北方园艺》
CAS
北大核心
2014年第22期136-140,共5页
Northern Horticulture
基金
吉林省科技厅科技支撑计划重大科技攻关专项资助项目(20130204044NY)
