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投稿时间：2021-09-04
投稿时间：2021-09-04
中文摘要: 该文采用Box-Behnken响应面法优化蒜蓉超高压（ultra-high-pressure，UHP）处理工艺，同时测定蒜蓉品质相关理化指标。探究压力、保压时间和黄原胶添加量对蒜蓉感官评分和b*值的影响，进一步通过响应面法优化蒜蓉超高压处理条件，并进行预测分析及验证试验。结果表明，蒜蓉超高压处理的最佳条件为压力400 MPa、保压时间15 min、黄原胶添加量0.3%。在此条件下，蒜蓉感官评分为17.80，与预测值18.16接近，此时蒜蓉呈淡黄色，质地均匀，口感鲜香。3个因素对蒜蓉感官评分的影响大小为保压时间＞压力＞黄原胶添加量。最佳条件下处理的蒜蓉酸价为0.318 mg/g，过氧化值为0.008g/100g，水溶性多糖含量为132.04mg/g，大蒜素含量为0.102mg/mL，未检出微生物和大肠杆菌残留。
Abstract:The ultra-high-pressure（UHP）method was employed to produce mashed garlic.The physicochemical indexes characterizing the quality of mashed garlic were determined.The effects of pressure，dwell time，and xanthan gum addition amount on the sensory score and b*value of mashed garlic were investigated.Furthermore，Box-Behnken design-response surface methodology was employed to optimize the UHP treatment conditions of mashed garlic，and predictive analysis and verification tests were conducted.The conditions of UHP treatment were optimized as follows：UHP pressure of 400 MPa，dwell time of 15 min，and xanthan gum addition amount of 0.3%.The mashed garlic produced under these conditions was light yellow，uniform in texture，and tasted fresh and fragrant，with the sensory score of 17.80 points，which was close to the predicted value of 18.16 points.The influence of the three factors on the sensory quality of mashed garlic was dwell time＞pressure＞xanthan gum addition amount.The mashed garlic produced under the optimal conditions had the acid value of 0.318 mg/g，the peroxide value of 0.008 g/100 g，the water-soluble polysaccharide content of 132.04 mg/g，and the allicin content of 0.102 mg/mL.Moreover，no microorganism or Escherichia coli was detected.
keywords: mashed garlic ultra-high-pressure response surface process optimization physicochemical property
文章编号：202223017 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 龙姣丽1，2，周佺1，2，艾民珉1，2，李树长1，2，郭善广1，2，黄炜仪1，黄婉莹1，蒋爱民1，2* | 1.华南农业大学食品学院，广东 广州 510642；2.畜禽产品精准加工与安全控制技术国家地方联合工程研究中心，广东 广州 510642 |
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