模糊数学结合响应面优化空气炸虾条工艺  

Air Fried Shrimp Strip Processing Technology Based on Fuzzy Mathematic Evaluation in Combination with Response Surface Method

作　　者：佘敏 熊光权[1] 白婵[1] 周淼 李北平 廖涛[1] SHE Min;XIONG Guangquan;BAI Chan;ZHOU Miao;LI Beiping;LIAO Tao(Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《食品工业》2022年第2期38-43,共6页The Food Industry

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项(2019YFD0902000);湖北省农业科技创新中心项目(2021-620-000-001-25)。

摘　　要：以克氏原螯虾虾壳为原料,经真空冷冻干燥与超微粉碎制得虾壳粉,加入小麦粉、红薯淀粉、玉米油、水揉成面团制成生胚,经空气炸锅炸制得到虾条产品。在单因素试验的基础上,选择加水量、虾壳粉添加量与炸制温度为响应面优化条件,以模糊数学评价法对虾条的感官评分结合膨化率所得的综合评分为响应值,得到加水量24.1%、虾壳粉添加量5.4%与炸制温度180℃的最佳配方工艺。在此条件下,虾条综合评分为26.83分。最终产品风味良好,能被多数人接受。The shrimp shell powder was prepared by vacuum freeze-drying and ultrafine grinding with shrimp shells on the head and back of Procambarus clarkii, and wheat flour, sweet potato starch, corn oil, shrimp shell powder and water were kneaded into dough to make raw embryos and then fried by air fryer to make shrimp strips. Based on single factor experiment,the amount of water addition, shrimp shell powder and the frying temperature were selected as the response surface optimization conditions, and the sensory score of prawn strips obtained by the fuzzy mathematical evaluation combined with expansion rate was determined as the response value. The optimum processing conditions were as follows: adding water amount 24.1%, adding shrimp shell powder amount 5.4% and frying temperature 180 ℃. Under these conditions, the comprehensive score of shrimp strips was 26.83 points. The final product tastes good and could be accepted by most people.

关 键 词：空气炸 模糊数学评价 响应面法 克氏原螯虾 虾壳 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]