包装与食品机械2025，Vol.43Issue(6)：69-78,10.DOI:10.3969/j.issn.1005-1295.2025.06.009
响应面法优化鲜食糯玉米蒸制熟化加工工艺
Optimization of the steaming and curing process for fresh waxy corn using response surface methodology
摘要
Abstract
To improve the eating quality of fresh waxy corn and optimize its steaming processing technology,this study employed fuzzy mathematics combined with response surface methodology to investigate the effects of different treatment temperatures,treatment times,and loading capacities on the quality indicators(soluble solids content,chromaticity values,texture properties)and overall sensory score of fresh waxy corn.A quadratic regression model was established to analyze the interaction effects of various process parameters and determine the optimal parameter combination.The results showed that the order of factors affecting the quality of fresh waxy corn was:treatment time>treatment temperature>loading capacity.The optimal processing parameters were determined as follows:treatment temperature 121℃,treatment time 15 min,and loading capacity 50%.Under these conditions,the fresh waxy corn achieved an overall sensory score of 85.13 points,with a soluble solids content of 7.45%,protein content of 8.14%,and dietary fiber content of 14.27%.This research can provide theoretical basis and technical support for the industrial and standardized production and quality control of fresh waxy corn.关键词
鲜食糯玉米/模糊数学法/响应面/蒸制Key words
fresh waxy corn/fuzzy mathematics/response surface methodology/steaming分类
轻工纺织引用本文复制引用
黄小梅,谢安,栗君谊,朱志友,陈孝天,赵丹,杨云任,吕黄珍..响应面法优化鲜食糯玉米蒸制熟化加工工艺[J].包装与食品机械,2025,43(6):69-78,10.基金项目
国家重点研发计划项目(2023YFD2001300) （2023YFD2001300）
