基于响应面法的柿子脆片热风干燥工艺  

Optimization of Hot Air Drying Process for Persimmon Chip Based on Response Surface Methodology

作　　者：田文静 程雪华 汪慧华[1] 陈乙源 赵东瑞[2] 柳青[1] 马长路[1] TIAN Wenjing;CHENG Xuehua;WANG Huihua;CHEN Yiyuan;ZHAO Dongrui;LIU Qing;MA Changlu(Department of Food and Bioengineering,Beijing Vocational College of Agriculture,Beijing 102442,China;Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442 [2]北京工商大学,中国轻工业酿酒分子工程重点实验室,北京100048

出　　处：《农产品加工》2025年第7期36-41,共6页Farm Products Processing

基　　金：北京农业职业学院首席专家团队项目(XY-TD-22-04);国家自然科学基金资助项目(32001826)。

摘　　要：为丰富柿子深加工产品种类,提高资源利用率,以磨盘柿为主要原料,以感官评分和抗氧化能力共同决定的综合效应为评价指标,在单因素试验的基础上,运用响应面法优化热风干燥柿子脆片的加工工艺,确定最佳工艺参数为干燥温度80℃,干燥时间5.5 h,柠檬酸添加量0.45%。在此条件下制备的柿子脆片颜色橙黄均匀、口感酥脆、酸甜适宜、风味浓郁。研究可为热风干燥生产柿子等果蔬脆片提供工艺参考,为柿子系列产品开发及精深加工产业的发展提供科学支撑。In order to enriched the product variety of persimmon processing and improved the utilization of resources.This study used Mopan persimmon as the main raw material,the comprehensive effect of sensory score and antioxidant capacity were chosen as the evaluation index.On the basis of single factor test,the response surface method was used to optimize the processing technology of hot air dried persimmon chips,and the optimal process parameters were determined as drying temperature 80℃,drying time 5.5 h,and citric acid addition 0.45%.The persimmon chips prepared under these conditions had uniform orange color,crisp taste,suitable sour-sweet,and fullness flavor.This study could provide technical reference for hot air drying production of persimmon and other fruit and vegetable chips,and offer scientific support for the development of persimmon series products and deep processing industry.

关 键 词：柿子脆片 热风干燥 响应面法 工艺优化 综合效应 

分 类 号：S665.2[农业科学—果树学]