响应面法优化莲子真空油炸工艺参数

王为为; 赵莹婷; 庄玮婧; 郑宝东; 田玉庭

doi:10.13386/j.issn1002-0306.2016.12.041

响应面法优化莲子真空油炸工艺参数

王为为^1,2,
赵莹婷^1,2,
庄玮婧^1,2,
郑宝东^1,2,
田玉庭^1,2

1. 福建农林大学食品科学学院
2. 福建省特种淀粉品质科学与加工技术重点实验室

基金项目:

国家自然科学基金(31401616)；福建省高校产学合作科技重大项目(2015N501)；福建农林大学“校杰出青年科研人才”专项基金(xjq201418)；福建农林大学科技创新团队支持计划(cxtd12009)；

详细信息

作者简介:
王为为(1989-),女,硕士研究生,主要从事农产品加工方面的研究,E-mail:weiweiwang370@163.com。;

田玉庭(1979-),男,副教授,主要从事农产品加工方面的研究,E-mail:tytfst@163.com。;

中图分类号: TS205
计量
- 文章访问数: 153
- HTML全文浏览量: 21
- PDF下载量: 258
出版历程
- 收稿日期: 2015-12-24

Optimization of processing parameters for vacuum frying of lotus seeds using response surface methodology

College of Food Science,Fujian Agriculture and Forestry University
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch

摘要

摘要: 本研究采用响应面分析法（RSM）优化莲子真空油炸工艺参数。采用中心组合实验设计,考察油炸温度（85⁹5℃）、油炸时间（12²0 min）和真空度（-0.085^-0.095 MPa）对莲子脆度值（R₁）、色差（R₂）和含油率（R₃）3个指标的影响。结果表明,莲子真空油炸的最佳工艺条件为:油炸温度95℃,油炸时间为12 min,油炸真空度为-0.095 MPa。在此条件下进行平行实验得到莲子脆度R1值为6572.57 g,色差R2值为42.80,含油率R3值为9.21%。另外,真空油炸莲子脆度、色差、含油率及感官评价都明显优于常压油炸莲子;通过电镜图可以明显看出真空油炸莲子淀粉凝胶化较严重,没有明显的空隙;常压油炸莲子仍可看到淀粉颗粒且莲子内部较大的空隙。
- 莲子 /
- 响应面法 /
- 真空油炸 /
- 优化
Abstract: In this study,response surface methodology( RSM) was used to optimize vacuum frying procession of lotus seeds.A central composite design( CCD) with three important factors of frying temperature( 85~95 ℃),frying time( 12 ~ 20 min) and vacuum degree(- 0.085 ~- 0.095 MPa),was used to study the response variables of fracturability( R₁),color change( R₂) and oil content( R₃).Frying temperature 95 ℃,frying time 12 min and vacuum degree-0.095 MPa were the optimum frying conditions.Under these conditions,fracturability,color change and oil content reached to 6572.57 g,42.80 and 9.21% respectively.In addition,compared with the atmospheric fried lotus seed,brittleness,color difference,oil content and sensory evaluation of the vacuum fried lotus seed were significantly better.Fried lotus seed starch was highly gelatinization without obvious gap through electron microscopy.But the starch granules and the larger gap inside lotus seeds could be clearly seen in atmospheric fried lotus seed.
- lotus seeds /
- response surface methodology /
- vacuum frying /
- optimize processing

HTML全文

参考文献(16)

[1]	陆华.卫生部公布的87种药食同源品种的药性和食性与五行分类研究[J].光明中医,2013(7):1493-1494.
[2]	曾绍校,张怡,梁静,等.中国22个莲子品种外观品质和淀粉品质的研究[J].中国食品学报,2007(1):74-78.
[3]	王爱红.在油炸淀粉类食品中新发现的致癌物质—丙烯酰胺[J].环境与职业医学,2002(6):347.
[4]	Dueik V,Bouchon P.Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends[J].Journal of Food Science,2011,76(2):E188-E195.
[5]	Shyu S,Hwang L.Effects of processing conditions on the quality of vacuum fried apple chips[J].Food Research International,2001,34(1):133-142.
[6]	Da Silva P,Moreira R,Rosana G,et al.Vacuum frying of high-quality fruit and vegetable-based snacks[J].LWT-Food Science and Technology,2008,41(10):1758-1767.
[7]	Granda C,Moreira R,Tichy S.Reduction of acrylamide formation in potato chips by low-temperature vacuum frying[J].Journal of Food Science,2004,69(8):405-411.
[8]	Esana TA,Sobukolaa OP,Sannia LO,et al.Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweet potato(Ipomoea batatas L.)chips[J].Food and Bioproducts Processing,2015,95:27-37.
[9]	Olayinka RA,Micheal AI,Olajide PS,et al.Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology(RSM)[J].Journal of Food Science,2014,23(4):1121-1128.
[10]	Wu Y,Cui SW,Tanga H,et al.Optimization of extraction process of crude polysaccharides from boat-fruited sterculia seeds by response surface methodology[J].Journal of Food Chemistry,2007,105(4):1599-1605.
[11]	Hindra K,Baik OD.Kinetics of quality changes during food frying[J].Critical Reviews in Food Science and Nutrition,2006,46(3):239-258.
[12]	Nourian F,Ramaswamy HS.Kinetics of quality changes during cooking and frying of potatoes:Part I.Texture[J].Journal of Food Process Engineering,2003,26(4):377-394.
[13]	Sobukola OP,Dueik V,Munoz L,et al.Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks[J].Food Science and Biotechnology,2013,22(Suppl):177-182.
[14]	Troncoso E,Pedreschi F,Zuniga RN.Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying[J].LWT-Food Science and Technology,2009,42(1):187-195.
[15]	Tan KJ,Mittal GS.Physicochemical properties changes of donuts during vacuum frying[J].International Journal of Food Properties,2006,9(1):85-98.
[16]	Troncoso E,Pedreschi F.Modeling water loss and oil uptake during vacuum frying of pretreated potato slices[J].LWT-Food Science and Technology,2007,42(6):1164-1173.

施引文献(4)

期刊类型引用(3)

1.	夏春宇，李晓凤，李朝霞，阿丽娅·叶克盆，王翔，马悦. 即食沙拉各组分中单增李斯特菌和沙门氏菌的生长势研究. 工业微生物. 2024(02): 101-109 . 百度学术
2.	罗小菊，寇力丹，杨穗珊，朱梦，常秀亭，谢作蓉. 一株黄瓜源肠集聚性大肠埃希氏菌耐药及生长预测模型分析. 食品安全质量检测学报. 2022(18): 5917-5923 . 百度学术
3.	于海涛，刘娜，李瑞环，徐石勇，黄凤军，赵新. 天津地区黄瓜中风险性食源性致病菌污染水平分析. 天津农业科学. 2022(11): 61-65+71 . 百度学术