基于响应面法的餐用油橄榄果脱涩工艺优化
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摘要
为了优化餐用油橄榄果的脱涩工艺,以单宁消减率和感官评分为指标,采用3因素3水平的响应面分析法,分析了脱涩时间、碱液质量分数和脱涩温度对脱涩效果的影响,结合感官评价,确定了完整餐用油橄榄果和去核餐用油橄榄果的最优脱涩工艺参数。结果表明:完整餐用油橄榄果的最佳工艺参数为脱涩时间9.54 h,碱液质量分数2.85%,脱涩温度27.21℃,在此条件下完整餐用油橄榄果的脱涩率达到75.4%,感官评分为79,综合评分理论值为77.9。去核餐用油橄榄果的最佳工艺参数为脱涩时间7.48 h、碱液质量分数1.83%、脱涩温度28.48℃,此条件下餐用油橄榄果脱涩率为88.29%,感官评分为88.03,综合评分理论值为88.0。
In order to optimize debittering process of table olive fruits, using tannin reduction rate and sensory score as indexes, effects of debittering time, mass fraction of alkali liquor and debittering temperature on tannin reduction were analyzed by using response surface method with three factors and three levels. Then the optimum parameters of debittering process were determined for whole and pitted olive fruits, combined with sensory evaluation. The results showed that the optimal parameters of debittering process for whole olive fruits were determined as debittering time of9.54 hours, alkali liquor mass fraction of 2.85% and debittering temperature of 27.21 ℃. Under the conditions, tannin reduction rate of whole olive fruits was up to 75.4%, sensory score was 79, and theoretical value of comprehensive score was 77.9. The optimal parameters of debittering process for pitted olive fruits were determined as debittering time of 7.48 h,alkali liquor mass fraction of 1.83% and debittering temperature of 28.48 ℃. Under the conditions, tannin reduction rate of pitted olive fruits was 88.29%, sensory score was 88.03, and theoretical value of comprehensive score was 88.0.
In order to optimize debittering process of table olive fruits, using tannin reduction rate and sensory score as indexes, effects of debittering time, mass fraction of alkali liquor and debittering temperature on tannin reduction were analyzed by using response surface method with three factors and three levels. Then the optimum parameters of debittering process were determined for whole and pitted olive fruits, combined with sensory evaluation. The results showed that the optimal parameters of debittering process for whole olive fruits were determined as debittering time of9.54 hours, alkali liquor mass fraction of 2.85% and debittering temperature of 27.21 ℃. Under the conditions, tannin reduction rate of whole olive fruits was up to 75.4%, sensory score was 79, and theoretical value of comprehensive score was 77.9. The optimal parameters of debittering process for pitted olive fruits were determined as debittering time of 7.48 h,alkali liquor mass fraction of 1.83% and debittering temperature of 28.48 ℃. Under the conditions, tannin reduction rate of pitted olive fruits was 88.29%, sensory score was 88.03, and theoretical value of comprehensive score was 88.0.
引文
[1]吴文俊,陈炜青,赵梦炯,等.加工过程中餐用油橄榄果营养成分的动态监测与分析[J].经济林研究,2014,32(1):155-158.
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[12]邓爱华,李红勇,谢鹏,等.响应面法优化杜仲叶中绿原酸提取工艺[J].经济林研究,2018,36(1):125-129.
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[14]戚登臣,姜成英,吴文俊,等.餐用油橄榄罐头发酵工艺的优化[J].经济林研究,2009,27(3):98-101.
[15]LóPEZ-LóPEZ A,SáNCHEZ-GóMEZ A H,MONTA?OA,et al.Data on sensory profile of green Spanish-style table olives studied by quantitative descriptive analysis[J].Data in Brief,2018,10(20):1471-1488.
[16]LóPEZ-LóPEZ A,SáNCHEZ-GóMEZ A H,MONTA?OA,et al.Sensory profile of green Spanish-style table olives according to cultivar and origin[J].Food Research International,2018,108(6):347-356.
[17]联合国粮食及农业组织.国际食品法典标准食用油橄榄:CODEX STAN 66-1981[S].北京:科学出版社,2009.
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[19]RAMíREZ E,BRENES M,DE CASTRO A,et al.Oleuropein hydrolysis by lactic acid bacteria in natural green olives[J].Food Science and Technology,2017,78(5):165-171.
[20]TAMER C E,?NCEDAYI B,YILDIZ B,et al.The use of vacuum impregnation for debittering green olives[J].Food and Bioprocess Technology,2013,6(12):3604-3612.
[21]HABIBI M,GOLMAKANI M T,FARAHNAKY A,et al.NaOH-free debittering of table olives using power ultrasound[J].Food Chemistry,2016,192:775-781.
[2]崔晨阳.甘肃陇南地区油橄榄果实系列产品开发[D].兰州:甘肃农业大学,2018.
[3]邓煜,刘婷.餐用油橄榄果加工工艺研究进展[J].经济林研究,2018,36(3):5-10.
[4]王虹玲,武婷茹,姜诗文,等.香蕉皮单宁的提取及其提取物的抑菌抗氧化活性[J].食品及发酵工业,2014,40(11):253-259.
[5]张纵圆,李茂华,张涛.分光光度法测定新疆无花果叶中的单宁[J].分析试验室,2009,28(增刊):188-190.
[6]张新荔,吴义强,胡云楚.基于响应面法的木质素炭制备工艺优化[J].中南林业科技大学学报,2017,37(8):141-121.
[7]徐佳瑜,王晓红,杨胜伟,等.响应曲面法优化钩藤叶中钩藤碱和异钩藤碱的提取条件[J].中南林业科技大学学报,2018,38(10):131-138.
[8]王寒冬,刘静,刘露.微波辅助提取油橄榄多酚及抗氧化活性研究[J].食品工业科技,2015,36(21):204-209.
[9]中华人民共和国农业部.水果、蔬菜及其制品中单宁含量的测定分光光度法:NYT 1600-2008[S].北京:中国标准出版社,2008.
[10]曾霖霖,黄惠华.响应曲面法优化柚皮苷酶对金桔汁的脱涩工艺[J].食品工业科技,2011,32(5):315-318.
[11]BEATRIZ G R,LOURDES G G.Pigment changes during processing of green table olive specialities treated with alkali and without fermentation[J].Food Research International,2014,65:224-230.
[12]邓爱华,李红勇,谢鹏,等.响应面法优化杜仲叶中绿原酸提取工艺[J].经济林研究,2018,36(1):125-129.
[13]张水华,孙君社,薛毅.食品感官鉴评[M].2版.广州:华南理工大学出版社,2015.
[14]戚登臣,姜成英,吴文俊,等.餐用油橄榄罐头发酵工艺的优化[J].经济林研究,2009,27(3):98-101.
[15]LóPEZ-LóPEZ A,SáNCHEZ-GóMEZ A H,MONTA?OA,et al.Data on sensory profile of green Spanish-style table olives studied by quantitative descriptive analysis[J].Data in Brief,2018,10(20):1471-1488.
[16]LóPEZ-LóPEZ A,SáNCHEZ-GóMEZ A H,MONTA?OA,et al.Sensory profile of green Spanish-style table olives according to cultivar and origin[J].Food Research International,2018,108(6):347-356.
[17]联合国粮食及农业组织.国际食品法典标准食用油橄榄:CODEX STAN 66-1981[S].北京:科学出版社,2009.
[18]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准罐头食品:GB 7098-2015[S].北京:中国标准出版社,2015.
[19]RAMíREZ E,BRENES M,DE CASTRO A,et al.Oleuropein hydrolysis by lactic acid bacteria in natural green olives[J].Food Science and Technology,2017,78(5):165-171.
[20]TAMER C E,?NCEDAYI B,YILDIZ B,et al.The use of vacuum impregnation for debittering green olives[J].Food and Bioprocess Technology,2013,6(12):3604-3612.
[21]HABIBI M,GOLMAKANI M T,FARAHNAKY A,et al.NaOH-free debittering of table olives using power ultrasound[J].Food Chemistry,2016,192:775-781.