Improving the Quality of Frozen Purple Sweet Potato Ball with Chinese Yam by Factor Analysis and Box-Behnken Response Surface
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摘要: 本研究基于TPA质构测定和感官评定，单因素探讨冷冻淮山紫薯球外表皮的生产工艺配方，并通过因子分析与响应面法优化其关键工艺配比，以提高冷冻淮山紫薯球的冻藏品质。结果显示，冷冻淮山紫薯球外表皮的主要工艺配比的优化组合为：紫薯添加量52%，小麦淀粉量5%，泡打粉添加量0.16%；结合单因素实验结果白糖添加量为10%，植物油使用量为4%。以上述工艺配方进行验证试验，加工出的冷冻淮山紫薯球产品品质优良，其规范化综合因子得分为0.778，感官评分49，平均硬度866.36 g、弹性0.66、咀嚼性144.83 g。Abstract: In this study,based on TPA texture determination and sensory evaluation,the technological formula of the frozen purple sweet potato balls’ outer epidermis was exploration by single factor experiments. Furthermore,through the factor analysis and the response surface methodology,the key process formula was optimized to improve the quality of frozen purple sweet potato ball with Chinese yam. The results showed that the optimum key process formula of the frozen purple sweet potato balls’ outer epidermis were as follows:Purple sweet potato 52%,wheat starch 5%,baking powder 0.16%;combine with sugar 10%,oil 4%. The frozen purple sweet potato ball was made with the above formula had excellent in quality,and the standardized scores was 0.778,with a sensory scores of 49,average hardness of 866.36 g,elasticity of 0.66 and mastication of 144.83 g.
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