响应面法优化澳洲坚果真空油炸工艺及品质分析  

Optimization of Vacuum Frying Process and Quality Analysis of Macadamia Kernels by Response Surface Methodology

作　　者：黄克昌[1] 郭刚军[1] 马尚玄 付镓榕 徐文婷 魏元苗 杨悦雪 贺熙勇[1] HUANG Kechang;GUO Gangjun;MA Shangxuan;FU Jiarong;XU Wenting;WEI Yuanmiao;YANG Yuexue;HE Xiyong(Yunnan Institute of Tropical Crops,Yunnan Macadamia Agricultural Engineering Research Center,Jinghong 666100,China)

机构地区：[1]云南省热带作物科学研究所,云南省澳洲坚果农业工程研究中心,云南景洪666100

出　　处：《食品工业科技》2024年第5期197-204,共8页Science and Technology of Food Industry

基　　金：云南省重大科技专项计划(202202AE090006);云南省盈江县澳洲坚果产业科技特派团(202104BI090004);云南省热带作物科技创新体系建设专项(RF2023-15);云南省技术创新人才培养对象项目郭刚军;“兴滇英才支持计划”项目经费支持;西双版纳州“雨林英才支持计划”产业创新人才项目。

摘　　要：以澳洲坚果果仁为原料,制备真空油炸产品。采用单因素实验和响应面Box-Behnken试验进行真空油炸工艺优化;以原料果仁为对照,测定真空油炸果仁含油率、酸价、过氧化值、色差与感官品质指标。结果表明:冷冻温度、真空油炸温度、真空油炸时间和真空度对澳洲坚果果仁的口感和风味品质影响差异极显著(P<0.01),澳洲坚果果仁真空油炸最佳工艺条件:冷冻温度−24℃、真空油炸温度113℃、真空油炸时间58 min、真空度−0.095 MPa,在该工艺条件下制得的澳洲坚果果仁香味浓郁、口感酥松,感官评分为95.90分,酸价、过氧化值分别为0.23 mg/g、0.14 g/100 g,在低水平范围内,符合LY/T 1963-2018的标准要求。因此,真空油炸工艺极显著提高了澳洲坚果果仁的品质。Vacuum-fried products were prepared with macadamia kernels as raw material.Single factor experiment and response surface Box-Behnken test were used to optimize the vacuum frying process of macadamia kernels.Oil content,acid value,peroxidation value,color difference and sensory quality of vacuum-fried kernel were determined by comparing with raw kernel.The results showed that the effects of freezing temperature,vacuum frying temperature,vacuum frying time and vacuum degree on taste and flavor quality of macadamia kernels were significantly different(P<0.01).The optimum conditions for vacuum frying of macadamia kernels were as follows:Freezing temperature−24℃,vacuum frying temperature 113℃,vacuum frying time 58 min,vacuum degree−0.095 MPa.Macadamia kernels were rich in flavor,crisp and delicious,and the sensory score reached 95.90 points.Acid value and peroxide value were 0.23 mg/g and 0.14 g/100 g respectively,which were in the low level and met the standard of LY/T 1963-2018.Therefore,the vacuum frying process significantly improved the quality of macadamia kernels.

关 键 词：澳洲坚果果仁 真空油炸 响应面法 工艺优化 品质分析 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]