响应面法优化薯条真空油炸工艺  

Optimization for vacuum frying of chips by response surface method

作　　者：李东森[1] 胡毓元[1] 刘钰[1] 杜蘅[1] 

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《粮食与油脂》2017年第5期58-61,共4页Cereals & Oils

基　　金：河南省重点科技攻关项目(142102110035)

摘　　要：以市售土豆为原料,以油炸温度、油炸时间和真空度为影响因素,以薯条的含油量、脆度和丙烯酰胺含量为基础的综合分值作为产品的工艺指标,采用响应面法对薯条真空油炸工艺进行优化试验,得到最适宜工艺参数为油炸温度111℃、时间97 s、真空度为0.05 MPa。在该条件下,所得油炸薯条产品的含油量为25.76%、脆度为411.33 g、丙烯酰胺含量为0.55 mg/kg,综合分值17.72分,与理论预测综合分值的相对误差约为0.10%,说明通过响应面优化后得到的方程具有实践指导意义。Using a kind of commercially available potato as raw material, the integrated value, which was obtained based on frying temperature, time and vacuum pressure was recognized, as main factor that affected oil content, brittleness and acrylamide of chips, the technology were optimized by response surface method. The results showed that the optimum conditions for vacuum frying of chips were temperature 111 ℃, time 97s and vacuum pressure 0.05MPa. Under the optimum conditions, the oil content, brittleness and acrylamide of chips were 25.76%, 411.33g and 0.55mg/kg. The integrated value was 17.72 with the relative error of 0.10% compared with the theoretical predictions. The results indicated that the equation obtained could be used as practical guidance in vacuum frying of chips.

关 键 词：薯条 真空油炸 综合值 响应面法 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]