The research explored the extraction techniques of organic solvents of Antarctic kril oil and the effects of freezing temperature, extractant proportion, ex-traction time, drying temperature and ratio of material and liquid on extraction ratio of Antarctic kril oil. Based on single-factor experiments, optimal extraction conditions were concluded as per response surface methodology, as fol ows： freezing tempera-ture at -38.5 ℃, the ratio of material and liquid at 1 g：6.7 ml, and drying tempera-ture at 66.8 ℃, where the yield rate of crude oil reached 13.71%.
为解决豌豆泥易褐变以及护色剂(碳酸氢钠)引起的口感问题,通过对柠檬酸、维生素C、L-半胱氨酸的单因素试验、正交试验和多指标试验数据进行极差分析,对护色效果进行综合选优。结果表明:在100℃沸水中烫漂1 min,0.02 mL 10%柠檬酸+0.02 mL 10%维生素C+0.08 mL 10%L-半胱氨酸处理20 min复合处理,豌豆泥总色差ΔE*为0.33(微小色差,感觉轻微,5分),pH值为6.01(4分),感官评价为新鲜豆香带生味(5分)、生涩味(5分)、豆绿色(5分),总分为24分,整体品质优于对照组,具有良好的护色效果。
