响应面法优化莲子真空油炸工艺参数  

Optimization of processing parameters for vacuum frying of lotus seeds using response surface methodology

作　　者：王为为[1,2] 赵莹婷[1,2] 庄玮婧[1,2] 郑宝东[1,2] 田玉庭[1,2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002

出　　处：《食品工业科技》2016年第12期261-266,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31401616);福建省高校产学合作科技重大项目(2015N501);福建农林大学"校杰出青年科研人才"专项基金(xjq201418);福建农林大学科技创新团队支持计划(cxtd12009)

摘　　要：本研究采用响应面分析法(RSM)优化莲子真空油炸工艺参数。采用中心组合实验设计,考察油炸温度(85~95℃)、油炸时间(12~20 min)和真空度(-0.085^-0.095 MPa)对莲子脆度值(R_1)、色差(R_2)和含油率(R_3)3个指标的影响。结果表明,莲子真空油炸的最佳工艺条件为:油炸温度95℃,油炸时间为12 min,油炸真空度为-0.095 MPa。在此条件下进行平行实验得到莲子脆度R1值为6572.57 g,色差R2值为42.80,含油率R3值为9.21%。另外,真空油炸莲子脆度、色差、含油率及感官评价都明显优于常压油炸莲子;通过电镜图可以明显看出真空油炸莲子淀粉凝胶化较严重,没有明显的空隙;常压油炸莲子仍可看到淀粉颗粒且莲子内部较大的空隙。In this study,response surface methodology（ RSM） was used to optimize vacuum frying procession of lotus seeds.A central composite design（ CCD） with three important factors of frying temperature（ 85-95 ℃）,frying time（ 12 - 20 min） and vacuum degree（- 0.085 -- 0.095 MPa）,was used to study the response variables of fracturability（ R1）,color change（ R2） and oil content（ R3）.Frying temperature 95 ℃,frying time 12 min and vacuum degree-0.095 MPa were the optimum frying conditions.Under these conditions,fracturability,color change and oil content reached to 6572.57 g,42.80 and 9.21% respectively.In addition,compared with the atmospheric fried lotus seed,brittleness,color difference,oil content and sensory evaluation of the vacuum fried lotus seed were significantly better.Fried lotus seed starch was highly gelatinization without obvious gap through electron microscopy.But the starch granules and the larger gap inside lotus seeds could be clearly seen in atmospheric fried lotus seed.

关 键 词：莲子 响应面法 真空油炸 优化 

分 类 号：TS205.1[轻工技术与工程—食品科学]