响应面法优化食品浸渍速冻冻结液配方

摘要

An immersion solution for quick freezing of foods was created using betaine, propanediol and sodium chloride as wel as smal amounts of glycine, xylooligosaccharides and mannitol. On the basis of one-factor-at-a-time experiments, a Box-Behnken experimental design was used to explore optimal immersion solution formulation. A freezing point of -38.10 ℃ was observed for an aqueous immersion solution containing, on a total dipping solution weight basis, 21% betaine, 15% propanediol, 10% sodium chloride, 1% glycine, 1% xylooligosaccharides and 1% mannitol. Thus, this immersion solution can used for quick freezing of fish, shrimp and convenience foods.%为优化食品浸渍快速冻结的冻结液配方，以甜菜碱、丙二醇、氯化钠为主要组分，添加少量甘氨酸、低聚木糖、甘露醇，组成低温冻结液，在单因素试验基础上，运用Box-Behnken试验设计原理进行试验设计，探讨浸渍快速冻结的冻结液配方的最佳配比。结果表明：以占冻结液总质量分数计，由21%甜菜碱、15%丙二醇、10%氯化钠、1%甘氨酸、1%低聚木糖、1%甘露醇和水组成的多元冻结液，冻结点可达－38.10℃，可用作食品浸渍快速冻结的冻结液，用于水产品及冷冻方便食品的冷冻加工。