响应面法优化低脂甘薯片的预冻油炸加工工艺  

Optimization for the Pre-freezing Assisted Frying Processing Parameters of Sweet Potato Chips with Low Oil Content by Response Surface Methodology

作　　者：李鑫 王雨生[1,2] 陈海华 LI Xin;WANG Yusheng;CHEN Haihua(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;Editorial Department of Journal of Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]青岛农业大学学报编辑部,青岛266109

出　　处：《食品工业》2021年第12期174-178,共5页The Food Industry

基　　金：山东省自然科学基金项目(ZR2016CM17);山东省高等学校优秀中青年骨干教师国际合作培养项目(SD20130825);青岛农业大学研究生创新立项(QYC201921)。

摘　　要：为加工低脂油炸甘薯片,采用单因素试验和响应面分析相结合的方法对预冻油炸加工工艺进行优化。通过单因素试验确定的甘薯片的最佳预冻温度为-80℃,最佳油炸温度为160℃。根据响应面试验确定低脂油炸甘薯片的最佳工艺参数:烘干时间31.5 min、烘干温度73.8℃、油炸时间98.5 s。在该条件下低脂油炸甘薯片感官评分总分为22.3分(满分30分)。优化所得产品具有含油量低,颜色和脆度俱佳等特点。To prepare the fried sweet potato chips with low oil content,the single factor experiment combined with response surface methodology design was used to optimize the processing parameters of pre-freezing assisted frying technology.The optimum pre-freezing temperature of-80℃ and frying temperature of 160℃ were obtained by the single factor experiment.Through the test of response surface,it was found that the optimal conditions were drying time 31.5 min,dry temperature 73.8℃,and frying time 98.5 s.Under these conditions,the sweet potato chips with the optimum sensory score of 22.3 points(total 30 points),were fried crisply,with low oil content and good color.

关 键 词：低脂 油炸 甘薯片 感官评价 响应面优化法 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]