速冻薯条制备工艺优化  

Optimization of processing parameters for preparation of frozen French-fried potatoes

作　　者：吴洪成[1] 胡卓炎[1] 余恺[1] 余小林[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《农业工程学报》2007年第5期214-219,共6页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：采用三因子二次正交旋转组合设计，建立速冻薯条加工工艺中的干燥温度、干燥时间和预油炸时间对薯条的颜色、含水率和含油率影响的二次多项式响应曲面模型。参试因子对薯条的颜色、含水率和含油率影响显著（P〈0．05），利用期望函数途径同时对薯条的颜色、含水率和含油率的响应瞳面模型进行模拟预测，获得优化的工艺条件：108～110℃热空气干燥11～12min，180℃预油炸38s。薯条经速冻和油炸（180℃，2min）后，色差值为3．99～4．45，含水率为37．50％～38．50％，含油率为14．34％～14．85％，各响应变量同时达到商品薯条的指标值。Response suriace methodology was applied to analyze the effects of processing condotions including drying temperature and time and pre-frying time on color difference value （△E）, moisture and oil uptakeing of the product in the preparation of frozen French-fried potatoes. The conditions of preparation were established by means of a central rotatable composite design for drying temperature, drying time and pre-frying time in the range of 74.8-125.2℃, 10-20 min and 35-85 s at 180℃, respectively. The response variables were fitted to predictive models using multiple regression analysis. Results show that drying temperature, drying time and pre-frying time have significant effects （p〈0.05） on △E, moisture and oil uptakeing of French-frieds potatoes. Applying the approach of desirability function, the parameters of processing were optimized in 108- 110℃, 11 - 12 min for drying, and 38s at 180℃for pre-frying. After frozen storage at -20℃ and finish frying, the product has less △E of 3. 99-4.45, moisture of 37. 50%-38. 50% and oil uptakeing of 14. 34%-14.85%, which can meet the requirement of commercial products.

关 键 词：速冻薯条 响应曲面 期望函数 工艺优化 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]