响应面法优化低脂甘薯脆片加工工艺  

Optimization of Processing Technology of Low Fat Sweet Potato Crisps by Response Surface Method

作　　者：潘牧 刘辉[1,3] 王辉 陈朝军[1] 唐健波[1] 陈超[1] 李俊 PAN Mu;LIU Hui;WANG Hui;CHEN Zhaojun;TANG Jianbo;CHEN Chao;LI Jun(Biological Technology Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Guizhou Xinqidian Ecological Agricultural Science and Technology Development Co.,LTD.,Guiyang 550025,China;Guizhou Key Laboratory of Biotechnology,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550006 [2]贵州新起点生态农业科技开发有限公司,贵州贵阳550025 [3]贵州省生物技术重点实验室,贵州贵阳550006

出　　处：《食品科技》2021年第1期113-119,共7页Food Science and Technology

基　　金：贵州省省级科技计划项目(黔科合成果[2020]1Y023号,黔科合成果[2019]4243号);贵阳市科技计划项目(筑科合同[2019]1-4号);贵州省农业科学院创新专项(黔农科院科技创新项目([2017]07号)。

摘　　要：以红心甘薯为原料,优化低脂甘薯片生产过程中漂烫、热风干燥、油炸等关键工艺参数,以产品含油率和色差(L*值和b*值)为评价指标,并通过响应面优化确定最优的低脂甘薯片生产工艺。结果表明,较优漂烫工艺条件为:漂烫温度70 ℃,漂烫时间7 min;较优的热风干燥工艺条件为:热风干燥温度70 ℃,热风干燥时间40 min;最优油炸工艺条件为:预油炸温度149 ℃,预油炸时间98 s,二次油炸温度190 ℃,在该条件下测定含油率的平均值达(17.1±0.2)%。该工艺条件下制得的甘薯脆片含油率低于同类产品,外观亮黄,无焦糊现象。Red sweet potato was used as raw material to optimize the key technological parameters such as blanching,hot air drying and deep-frying in the production process of low-fat sweet potato chips.The oil content and color difference (L~* and b~*) were used as evaluation indexes,and the optimal production process of low-fat sweet potato chips was determined by response surface optimization.The results showed that the optimal blanching conditions were as follows:blanching temperature was 70 ℃,blanching time was 7 min.The optimum hot air drying conditions were as follows:the hot air drying temperature was 70 ℃,and the hot air drying time was 40 min.The optimal conditions for frying were:the pre-frying temperature was 149 ℃,the pre-frying time was 98 s,and the secondary frying temperature was 190 ℃.The average oil content was (17.1±0.2)% under these conditions.The oil content of sweet potato crisps produced by this process is lower than that of similar products,the appearance is bright yellow,and there is no burning phenomenon.

关 键 词：响应面 低油脂 甘薯脆片 加工 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]