响应面优化黄金菇红薯薯片的工艺研究  

Optimization of Processing Technology of Pleurotus citrinopileatus Sweet Potato Chips by Response Surface Methodology

作　　者：张卓[1] 刘旸旸 吴杰 郭连莹[1] ZHANG Zhuo;LIU Yangyang;WU Jie;GUO Lianying(Shengyang Medical College,Shenyang 110034,China)

机构地区：[1]沈阳医学院,辽宁沈阳110034

出　　处：《特产研究》2024年第5期18-23,共6页Special Wild Economic Animal and Plant Research

摘　　要：本研究以黄金菇和红薯为主要原料,采用烤箱烘焙的方法,制作一款新型营养型薯片,并对配方进行优化。以单因素试验为基础,分别以低筋面粉和红薯的比例、黄金菇添加量、食盐添加量为试验自变量,采用感官评价的方法得到三者的最佳添加量,再利用响应面法中的Box-Behnken试验设计优化黄金菇红薯薯片的制作工艺,得出最佳配方。结果表明,低筋面粉和红薯的比例为4:6,以低筋面粉和红薯的总量计,黄金菇添加量为13%,食盐添加量为0.8%为最佳配方。在此条件下制得的薯片色泽金黄,外观平整,松脆适中,有红薯和黄金菇香味。With Pleurotus citrinopileatus and sweet potato as the main rawmaterials,a newtype of nutritive potato chips was made by baking in the oven,and the formula was optimized.Based on single factor experiment,the proportion of low gluten flour and sweet potato,the addition amount of Pleurotus citrinopileatus and the addition amount of salt were taken as independent variables,and the optimal addition amount of the three was obtained by sensory evaluation method.Then,the Box-Behnken test design in response surface method was used to optimize the production process of Pleurotus citrinopileatus sweet potato chips,and the optimal formula was obtained.The results showed that the ratio of flour to sweet potato was 4:6.Taking the total amount of low gluten flour and sweet potato as the calculation,the optimal formula was to add 13%Pleurotus citrinopileatus,0.8%salt.Under these conditions,the chips are golden in color,smooth in appearance,crisp and moderate,with sweet potato and Pleurotus citrinopileatus flavor.

关 键 词：黄金菇 红薯 烘焙薯片 响应面 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]