Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (2): 414-423.DOI: 10.11869/j.issn.100-8551.2021.02.0414

• Food Irradiation·Food Science • Previous Articles     Next Articles

Response Surface Methodology and Process Optimization of Ultrasonic Marinated Dried Bean Curd

LIU Zhenrong, WU Ni, ZHAO Wuqi*, ZHANG Qing'an   

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119
  • Received:2019-09-10 Online:2021-02-10 Published:2020-12-14


刘振蓉, 吴妮, 赵武奇*, 张清安   

  1. 陕西师范大学食品工程与营养科学学院, 陕西 西安 710119
  • 通讯作者: *赵武奇,男,副教授,主要从事食品加工新技术研究。
  • 作者简介:刘振蓉,女,主要从事粮食、油脂及植物蛋白质工程研究。
  • 基金资助:

Abstract: In order to study the effects of different process parameters on the energy consumption and quality of dried bean curd in the process of ultrasonic marinating were studied, this experiment took fresh bean curd as raw material, ultrasonic power, ultrasonic time, ultrasonic temperature and salt concentration were selected as the experimental factors. The salt content, unit energy consumption, color, chewiness and recovery of the bean curd were used as indicators to conduct response surface test and build regression models. By analyzing the primary and secondary factors that affected each index and the interaction between the factors, genetic algorithm was used to optimize the technological parameters of ultrasonic marinated dried bean curd. The regression models of each index were significant (P<0.05), and the missing items were not significant (P>0.05). The model could be used to analyze and predict the changes of the indicators of the dried bean curd after ultrasonic treatment. The best process parameters were as follows: ultrasonic power 504 W, time 21 min, temperature 76℃ and salt concentration 5.0%. Under such conditions, the salt content of dried bean curd was 1.16%, the unit energy consumption was 8.04 kJ·g-1, △E was 15.98, chewiness was 1 609.49 and the resilience was 0.34. In summary, ultrasonic marinating can promote the uniform penetration of salt, shorten the marinating time, and can be used for the processing of dried bean curd. The results provide a theoretical basis for the production of high quality and low energy consumption of dried bean curd.

Key words: ultrasonic marinating, dried bean curd, response surface, process optimization, genetic algorithm

摘要: 为研究超声卤制过程中不同工艺参数对豆腐干单位能耗与品质的影响,本试验以新鲜豆腐干为原料,选取超声功率、超声时间、超声温度、盐浓度为试验因素,以豆腐干的含盐量、单位耗能、色差值(△E值)、咀嚼性、回复性为指标,进行响应面试验,建立回归模型,分析影响各指标的主次因素及因素间的交互作用,采用遗传算法优化豆腐干超声卤制的工艺参数。结果表明,建立的各指标回归模型均显著 (P<0.05),失拟项均不显著 (P>0.05),模型可用于分析和预测超声处理后豆腐干各考察指标的变化情况。豆腐干超声卤制的最佳工艺参数为:超声功率504 W、超声时间21 min、超声温度76℃、盐浓度5.0%,该参数下,豆腐干含盐量为1.16%、单位能耗为8.04 kJ·g-1、△E值为15.98、咀嚼性为1 609.49、回复性为0.34。综上所述,超声卤制能够促进食盐的均匀渗透,缩短卤制时间,可用于豆腐干的卤制加工,该研究结果为生产高品质、低能耗的豆腐干提供了理论依据。

关键词: 超声波卤制, 豆腐干, 响应面, 工艺优化, 遗传算法