摘要:
为优化苹果脆片预处理工艺,在单因素试验的基础上,采用均匀设计法,以破碎力、含油量、L*值、感官评分、综合评分和电子鼻检测挥发性成分为指标,对数据进行多元回归分析。结果表明:破碎力经二次逐步回归分析,达到极显著(P<0.01),相关系数到达0.960,模型拟合度好;经一次逐步回归分析,感官评分、L*值和综合评分达到显著水平(P<0.05),含油量达到极显著水平(P<0.01);浸渍液配比和漂烫温度影响产品感官评分和L*值;浸渍液配比、漂烫温度、漂烫时间和冷冻时间4个因素影响产品含油量和综合评分;经偏最小二乘法回归分析,得到模型预测最佳工艺为:麦芽糖添加量14%、蔗糖添加量5%、麦芽糊精添加量15.7%,漂烫温度98℃,漂烫时间2 min,冷冻时间3 h。在此工艺条件下,样品的破碎力为53.1 N、感观评分为83.0、含油量为17.2%、L*为89.9、综合评分为89.6,且样品风味品质最佳。
Abstract:
In order to optimize pretreatment technology of the vacuum fried apple chips. The single factor test and uniform design method were used,and crushing force,oil content,L* value,sensory score,comprehensive score and electronic nose detection of volatile components as indicators were analyzed by multiple regression analysis. The results showed that after the secondary stepwise regression analysis,the crushing force reached extremely significant(P<0.01),the correlation coefficient reached 0.960,and the model fit was good. Sensory score,L* value and comprehensive score reached a significant level(P<0.05)and the oil content reached an extremely significant level(P<0.01)in a stepwise regression analysis. The impregnation concentration and blanching temperature influenced sensory score and L* value of the product. The impregnation concentration,blanching temperature and time,and freezing time affected the oil content and comprehensive score of the product. Partial least squares regression analysis predicted that the best process parameters were as follows:maltose 14%,sucrose 5%,maltodextrin 15.7%,blanching temperature 98℃,blanching time 2 min,freezing time 3 h. Under the conditions of process,the crushing force was 53.1 N,the sensory score was 83.0,the oil content was 17.2%,L* was 89.9,the comprehensive score was 89.6,and the flavor quality was best.
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