摘要
为优化胡椒鲜果油炸的工艺,选取油炸温度、油炸时间、料油比为影响因素,以油炸胡椒鲜果中胡椒碱和胡椒精油含量为指标进行研究。在单因素试验的基础上,采用Box-Behnken试验设计构建多项式回归方程的模型,通过响应面分析得到胡椒鲜果最优油炸工艺为:油炸温度92℃、油炸时间3 min、料油比1∶1。此条件下胡椒鲜果油炸品质最优,胡椒碱含量预测值为4.28 g/100 g,胡椒精油含量预测值为1.73 mL/100 g,而胡椒碱含量真实值为4.23 g/100 g,胡椒精油含量真实值为1.71 mL/100 g,与预测结果相对偏差仅为1.27%和1.24%。
This study investigated the optimization of the frying process of fresh peppers using combination of one-factor-ata-time method （OFAT） and response surface methodology （RSM）. The independent variables were frying temperature, fryingtime and the ratio of material to oil. The responses were the contents of piperine and pepper essential oil. A polynomialregression model equation was constructed using a Box-Behnken design. The response surface analysis showed that theoptimal frying conditions that provided the best quality of fried peppers were obtained as follows： temperature, 92 ℃; time,3 min and the ratio of material to oil, 1：1. Under these conditions, the predicted contents of piperine and pepper essentialoil were 4.28 g/100 g and 1.73 mL/100 g, respectively, and the corresponding experimental values were 4.23 g/100 g and1.71 mL/100 g, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第12期52-58,共7页
Food Science
基金
海南省工程技术研究中心建设项目(gczx2014003)
海南省应用技术研发与示范推广专项(ZDXM2014054)
关键词
响应面
胡椒鲜果
胡椒碱
胡椒精油
response surface methodology
fresh pepper
piperine
pepper essential oil
