响应面法优化包衣纳豆真空冷冻干燥工艺研究
The Food Industry（2018）
Abstract
采用真空冷冻干燥工艺对包衣纳豆进行保存,在单因素试验基础上,通过响应面法分析优化影响包衣纳豆活菌数和纳豆激酶的因素.选取加热温度、真空度、预冻结温度为影响因素,以纳豆菌活菌数和纳豆激酶酶活为响应值,用Box-Behnken试验设计建立响应面分析模型.结果表明,加热温度30℃,真空度33 Pa,预冻结温度-40℃时,纳豆菌活菌数为7.421×107 CFU/g,纳豆激酶酶活为759.62 IU/mL,与模型拟合程度高.
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