摘要
以新鲜葛根为原料,在真空油炸的过程中对葛根脆片的预处理条件和油炸条件进行筛选优化。在单因素实验结合感官评价的基础上确定其基本加工工艺。再以葛根脆片的酥脆值作为考察指标,选取麦芽糊精浸泡浓度、麦芽糊精浸泡时间和真空微油炸温度作为自变量,利用响应面法对真空微油工艺进行优化,从而建立二次多项回归方程对葛根脆片的加工条件进行预测。通过响应面分析得到真空微油炸葛根脆片的最佳工艺参数为:麦芽糊精浓度为30.4%,麦芽糊精浸泡时间为2.9 h,真空微油炸温度为91℃,缓慢冷冻时间为24 h。在此条件下酥脆值为2512.64 g,与实验优化数据基本相符,产品的色泽白亮、组织分布均匀、咸甜适中、葛根清香、香脆可口。
Take fresh Pueraria lobata as the raw material,the pretreatment conditions and frying conditions of Pueraria lobata crisp chips are screened and optimized in the process of vacuum frying.The basic processing technology is determined on the basis of single factor experiment and sensory evaluation,and then take the crispness value of Pueraria lobata crisp chips as the inspection index,select the maltodextrin soaking concentration,maltodextrin soaking time and vacuum micro-frying temperature as the independent variables,and use the response surface method to optimize the vacuum micro-frying process,so as to establish the quadratic multinomial regression equation to predict the processing conditions of Pueraria lobata crisp chips.Response surface analysis results show that the optimal process parameters of vacuum micro-frying Pueraria lobata crisp chips are as follows:concentration of maltodextrin is 30.4%,soaking time of maltodextrin is 2.9 h,vacuum micro-frying temperature is 91℃,slow freezing time is 24 h.Under such conditions,the crispness value is 2512.64 g,which is basically consistent with the experimental optimization data.The product has bright white color,uniform tissue distribution,moderate saltiness and sweetness,Pueraria lobata is fragrant,crispy and delicious.
作者
孙加刚
邵俊锋
顾文雨
董雪萌
戴阳军
SUN Jia-gang;SHAO Jun-feng;GU Wen-yu;DONG Xue-meng;DAI Yang-jun(College of Tourism and Cooking,Yangzhou University,Yangzhou 225127,China;School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)
出处
《中国调味品》
CAS
北大核心
2021年第12期84-88,共5页
China Condiment
关键词
葛根脆片
真空油炸
工艺优化
响应面实验
Pueraria lobata crisp chips
vacuum frying
process optimization
response surface experiment
