响应面优化青熟期托克逊杏膨化脆片的制备工艺  

Optimization of the preparation process of Toksun apricot puffed crisps at green ripe stage by response surface method

作　　者：王晨 尼格尔热依·亚迪卡尔 冯作山 刘明臣 杨莲 热伊汉古丽·萨地克 张亚征 阿丽耶·司马义 WANG Chen;NIGEERREYI·Yadikar;FENG Zuoshan;LIU Mingchen;YANG Lian;REYIHANGULI·Sadike;ZHANG Yazheng;ALIYE·Simayi(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052;Xinjiang Key Laboratory of Science and Technology,Urumqi 830052)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆果品采后科学与技术重点实验室,乌鲁木齐830052

出　　处：《中国食品添加剂》2024年第8期148-157,共10页China Food Additives

基　　金：新疆杏产业技术体系专项资金项目(XJCYTX-03-05-2021);新疆农业大学研究生科研创新计划项目(XJAUGRI2023047)。

摘　　要：探究青熟期托克逊杏膨化脆片的最佳配方,以青熟期托克逊杏为原料,采用微波膨化方法,以感官评价为指标,通过单因素试验及响应面法优化制备青熟期托克逊杏膨化脆片。结果显示青熟期托克逊杏膨化脆片的最佳配方为:青熟期托克逊杏粉添加量6%、糯米粉添加量65%、玉米淀粉添加量30%、膨化时间30s,膨化率145.19%±733%,感官评分88.67±1.25分,此工艺条件下制作的青熟期托克逊杏膨化脆片质地酥脆,口感俱佳。To explore the optimal formulation for puffed crisps of Toksun apricot at green ripe period.Green ripe Toksun apricots were used as the raw material,employing microwave puffing method,using sensory evaluation as an index,green ripe Toksun apricot puffed chips were prepared through single factor test and response surface optimization.The results showed that the optimal formula for green ripe Toksun apricot puffed crisps was as follows:the amount of green ripe Toksun apricot flour was 6%,glutinous rice flour was 65%,corn starch was 30%,swelling time was 30 s,and puffing rate was 145.19%±733%,the sensory score was 88.67±1.25,the green ripe Toksun apricot puffed crisps produced under this processing condition had a crispy texture and excellent taste.

关 键 词：青熟期托克逊杏 微波膨化 膨化率 感官评分 脆片 

分 类 号：TS205.1[轻工技术与工程—食品科学]