响应面法优化山药脆片干燥工艺  

Optimization of Drying Technology of Yam Chips by Response Surface Methodology

作　　者：王梅 雷尊国[1] 邓禄军[1] 王辉[1] WANG Mei;LEI Zunguo;DENG Lujun;WANG Hui(Institute of Biotechnology,Guizhou Academy of Agricultural Science,Guiyang 550006)

机构地区：[1]贵州省农业科学院生物技术研究所,贵阳550006

出　　处：《食品工业》2020年第11期33-37,共5页The Food Industry

基　　金：贵州省农科院创新基金(黔农科院科技创新[2017]07号);贵州省科技计划课题(黔科合重大专项字[2014]6016);贵州省科技计划项目(黔科合支撑[2016]2545号);贵州省第五批创新人才基地建设(黔人领发[2016]22号)。

摘　　要：以贵州平坝双胞山药为原料。山药切片经热泵干燥后油炸得到山药脆片,以脆片的感官、质构、色差等指标为考察指标,在单因素试验的基础上进行响应面试验,优化山药脆片干燥工艺。结果表明,山药脆片最佳干燥工艺条件为:切片厚度3.8 mm,烫漂时间4 min 20 s,干燥温度60℃,干燥时间2.0 h。在此工艺条件下,所得脆片色泽金黄,形态完整,风味浓郁,口感酥脆,感官得分为91.7分。其中切片厚度和烫漂时间对感官得分影响差异极显著。With Pingba Guizhou twin yam as raw material,yam slices were dried by heat pump and fried to get yam chips,and the sensory,texture,color and other indexes of chips were taken as the inspection indexes.On the basis of single factor test,response surface test was carried out to optimize the drying process of yam chips.The results showed that the optimum drying conditions were as follows:slice thickness 3.8 mm,blanching time 4 min 20 s,drying temperature 60℃and drying time 2.0 h.Under these conditions,the chips were golden in color,complete in shape,rich in flavor and crisp in taste,and the sensory score was 91.7.Furthermore,the sensory score was significantly affected by slice thickness and blanching time.

关 键 词：山药脆片 响应面法 热泵干燥 感官 质构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]