为了优化干装苹果罐头蒸汽漂烫工艺，通过单因素试验考察漂烫温度、漂烫速率和漂烫时间对固形物含量和色泽(△E值)含量的影响。在此基础上，采用Box-Benhnken试验设计方法和Design-Expert 8.0数据分析软件，以固形物含量和△E值为响应值优化干装苹果罐头蒸汽漂烫工艺。结果表明，各因素对固形物含量和△E值的影响显著。当漂烫温度100 ℃、漂烫速率 1 000 r/min、漂烫时间3 min时，干装苹果罐头的固形物含量为97.99 %，△E值为11.52，与预测值的相对误差较小。

In order to optimize the steam blanching process of canned apples with solid pack， the effects of blanching temperature， blanching rate and blanching time on solid content and color(△E value) were investigated using single-factor test. On this basis， Box-Benhnken experimental design method and Design-Expert 8.0 data analysis software were used to optimize the steam blanching process of dry canned apple with the solid content and △E value as the response value. The results showed that the factors had significant effects on solid content and △E value. When blanching temperature was 100 ℃， blanching rate was 1 000 r/min， and blanching time was 3 min， the solid content was 97.99% and and △E value was 11.52， the relative error of forecast is small.

TS255.3

现代农业产业技术体系建设专项(CARS-27)；国家自然科学基金项目(31860447)；甘肃省农业科学院中青年基金(2015GAAS22)。