响应面法优化贵州特色洋芋粑加工工艺
目的 采用响应面法优化贵州特色洋芋粑加工工艺。方法 以感官评分为评价指标, 优化洋芋粑厚度、预炸温度和时间、配料添加量, 并在单因素实验的基础上, 通过响应面试验优化洋芋粑配方和工艺。结果 速冻洋芋粑较优的厚度为1.00 cm, 预炸温度220 ℃, 预炸时间25 s。食盐添加量0.5%, 纯净水添加量15.0%, 棕榈油添加量3.0%, 玉米淀粉添加量4.0%时, 为最佳的速冻洋芋粑配方, 预测感官评分的理论值为100.0分, 验证实验得到感官评分为(95.3±1.4)分。结论 采用优化后的工艺制得的速冻洋芋粑口感较好, 食用方便, 可作为工业化生产的基本加工条件。
Objective To optimize the processing of Guizhou potato cake by response surface method. Methods The sensory score was used as the evaluation index to optimize the thickness of the artichoke, the pre-expansion temperature and time, and the amount of ingredients added. The formula and process of artichoke were optimized by response surface test with the single factor experiment. Results The better processing technology was as follows: thickness was 1.00 cm, pre-blast temperature and time were 220 ℃ and 25 s. The content of salt, purified water, palm oil and corn starch were 0.5%, 15.0%, 3.0% and 4.0%, respectively, which was the better formula of quick-frozen potato cake. The predict theoretical sensory score was 100.0 and the actual sensory score was 95.3±1.4 under the condition. Conclusion This obtained quick-frozen artichoke made by optimized technology has a good taste and is convenient to eat, which can be used as a basic processing condition for industrial production.
标题：响应面法优化贵州特色洋芋粑加工工艺
英文标题：Optimization of processing of Guizhou potato cake by response surface method
作者：
李俊 贵州省农业科学院食品加工研究所,贵州省薯类工程研究中心
熊江 贵州省农业科学院食品加工研究所,贵州省薯类工程研究中心
陈朝军 贵州省农业科学院食品加工研究所,贵州省薯类工程研究中心
黄珊 贵州省农业科学院食品加工研究所,贵州省薯类工程研究中心
刘嘉 贵州省农业科学院食品加工研究所,贵州省薯类工程研究中心
夏锦慧 贵州省农业科学院食品加工研究所,贵州省薯类工程研究中心
刘永翔 贵州省农业科学院食品加工研究所,贵州省薯类工程研究中心
中文关键词:速冻洋芋粑,响应面,加工,感官评分,
英文关键词:quick-frozen potato cake,response surface method,processing,sensory evaluation,
发表日期：2019-01-02
- 文件大小:
- 531.57 KB
- 下载次数:
- 60
-
高速下载
|
|
