响应面法优化挂糊油炸猪肉片外壳的面糊组成  

Optimization of batter composition of crusts from deep-fat-fried battered pork slices by response surface analysis

作　　者：王方[1] 张令文[1,2] 计红芳[1] 娄世垚 杨铭铎[2] 马汉军[1] 

机构地区：[1]河南科技学院,河南新乡453003 [2]哈尔滨商业大学中式快餐研发中心博士后科研基地,黑龙江哈尔滨150076

出　　处：《河南科技学院学报（自然科学版）》2016年第5期21-27,共7页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：国家自然科学基金项目(U1504329);河南省科技厅科技攻关项目(142102110040);黑龙江省青年科学基金项目(QC2011C093);河南省高校科技创新团队支持计划项目(13IRTSTHN006)

摘　　要：为优化挂糊油炸猪肉片外壳的面糊组成,采用深层油炸模型,利用Box-Behnken试验设计和响应面分析法对影响产品外壳的3个主要因素即淀粉添加量、泡打粉添加量和食盐添加量进行了优化,建立并分析了各因子与制品感官评分关系的数学模型.结果表明:糊的各组分最佳质量分数分别为淀粉40%,泡打粉1%,食盐1.5%,水粉质量比为1.3∶1;在上述条件下,制备的挂糊油炸猪肉片外壳最大剪切力为63.29 N,变形距离为4.41 mm,斜率为15.16 N/s,b*值为16.77,含油率为21.69%,感官总评分达46.1.In order to explore the batter formula for crusts from deep-fat-fried battered pork slices （DFBPS）,a deep-fat-fried model was used.The effects of starch addition,baking powder addition,and salt addition on edible quality of crusts from DFBPS were optimized with response surface methodology （RSM）.A mathematical model was established and analyzed to describe the relationships between the studied factors and the response of sensory evaluation of crusts.The resuhs indicated that,the optimum formula of batters was shown as follows：starch addition 40%,baking powder addition 1%,sah addition 1.5%,and water-powder ratio 1.3：1.Under the above conditions,the crusts was made with the edible quality of peak force 63.29 N,distance 4.41 mm,gradient 15.16 N/s,b＊ value 16.77, oil content 21.69%,and the total sensory score 46.1.

关 键 词：面糊 组成 响应面 油炸 猪肉片 

分 类 号：TS202.1[轻工技术与工程—食品科学]