利用响应面法分析吸湿时间、干燥剂添加量和抗结剂添加量对枸杞粉的抗结块效果,并探讨了包装方式及材料对枸杞粉结块度的影响。结果表明,在单因素实验中干燥剂与抗结剂对减缓枸杞粉结块的效果明显,根据单因素试验结果,进行响应曲面分析,以结块度为指标对枸杞粉抗结块的条件进行优化,通过多元回归拟合得到影响结块度因素依次为:SiO2添加量>吸湿时间>CaCl2添加量。枸杞粉吸湿结块过程中抗结块的最优条件为:添加CaCl2质量分数为0.06%、添加SiO2质量分数为1.00%、吸湿时间为12 d,在此条件下实际测得结块度为48.73%。在最佳抗结块条件下,真空包装抗结块效果优于非真空包装,在同一真空度下,不同包装材料对枸杞粉抗结块的效果依次为聚乙烯透明塑料包装(PE)>牛皮凝膜纸包装(牛皮纸/PE)>铝箔复合膜包装(铝箔/PE)。
The moisture absorption time, the amount of desiccant and anticaking agents on the effects of wolfberry powder and packaging materials on caking prevention were analyzed by response surface method. The results show that, in single factor experiment, desiccant and anticaking agent have an obvious effect on slowing down the caking process. According to single factor test results, response surface was applied to optimize the condition of wolfberry anticaking by selecting caking degree as an indicator. The factors of amount of silica, moisture absorption time and amount of calcium chloride affecting the caking degree were obtained by multiple regression fitting. The order of of the effect degree was: amount of silica added>moisture absorption time>amount of calcium. The optimal conditions of anticaking are: Calcium chloride 0.06%, silica 1.00%, and the moisture absorption time 12 days. In the above conditions, the caking degree is 48.73%. In the optimal anticaking conditions, vacuum packaging is better than non-vacuum packaging. Under the same degree of vacuum, the effects of different packaging materials on the anticaking effects are: polyethylene transparent plastic packaging (PE)>kraft paper (kraft paper/PE)>aluminum foil composite film packaging (aluminum foil/PE).
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