摘要
目的:优化真空油炸哈密瓜脆片的加工工艺。方法:在单因素试验基础上,以切片厚度、糊精浓度、油炸温度以及油炸时间为变量,根据Box-Behnken中心组合原理设计4因素3水平试验,以哈密瓜脆片感官评分为响应面值进行响应曲面分析。结果:真空油炸哈密瓜脆片的最佳工艺条件为切片厚度6 mm、填充剂糊精浓度25%、油炸温度91℃和油炸时间38 min,实测感官评分为92.57与预测值基本符合。结论:由此工艺加工制得的哈密瓜脆片含油率低,具有外形完整、色泽美观、口感酥脆等良好的感官品质。
Objective: To optimize the processing technology of vacuum fried hami melon chips. Method: Based on the single factor test, with slice thickness, dextrin concentration, frying temperature and frying time as variables, a 4-factor 3-level test was designed according to the Box-Behnken central combination principle, and the sensory score of hami melon chips was used as the response surface value. Perform response surface analysis. Results: The optimal process conditions for vacuum frying hami melon chips were slice thickness 6 mm, filler dextrin concentration 25%, frying temperature 91 ℃ and frying time 38 min. The measured sensory score of 92.57 was basically in line with the predicted value. Conclusion: The hami melon chips prepared by this process have low oil content, and have good sensory qualities such as complete appearance, beautiful color and crisp taste.
作者
娄岩
王盼龙
闫琪
李斯颖
牛希跃
LOU Yan;WANG Panlong;YAN Qi;LI Siying;NIU Xiyue(College of Life Sciences,Tarim University,Alar 843300,China;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300,China)
出处
《现代食品》
2021年第5期63-68,108,共7页
Modern Food
基金
塔里木大学大学生创新创业训练计划项目(编号:2019133)。
关键词
真空油炸
哈密瓜
响应曲面法
加工工艺
vacuum frying
hami melon
response surface method
processing technology
