响应面法优化低温真空油炸鱼糜脆片加工工艺

邓昌俊; 郑心怡; 沈瑾烨; 游卿翔; 曾红亮; 郑宝东; 张怡

doi:10.13386/j.issn1002-0306.2018.15.033

响应面法优化低温真空油炸鱼糜脆片加工工艺

邓昌俊^1,2,
郑心怡^1,2,
沈瑾烨³,
游卿翔^1,2,
曾红亮^1,2,
郑宝东^1,2,
张怡^1,2, ,

1. 福建农林大学食品科学学院, 福建福州 350002;
2. 福建农林大学, 中国-爱尔兰国际合作食品物质学与结构设计研究中心, 福建福州 350002;
3. 福建农林大学生命科学学院, 福建福州 350002

基金项目:

福建省科技创新领军人才(KRC16002A)。

中央引导地方科技发展专项(2017L3015)

福建农林大学国际科技合作与交流项目(KXGH17001)

详细信息

作者简介:
邓昌俊(1993-),男,硕士研究生,研究方向:食品加工技术,E-mail:dcj1311@163.com。

通讯作者:
张怡(1975-),女,博士,教授,研究方向:天然产物的提取与应用,E-mail:zyifst@163.com。

中图分类号: TS205.1
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出版历程
- 收稿日期: 2017-11-08
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-07-31

Optimization of Processing Technology for Low Temperature Vacuum Frying Surimi Chips by Response Surface Methodology

1. Fujian Agriculture and Forestry University, College of Food Science, Fuzhou 350002, China;
2. Fujian Agriculture and Forestry University, China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
3. College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

摘要

摘要: 本研究以油炸温度、油炸时间和鱼糜脆片厚度为主要影响因素,对真空油炸工艺条件进行单因素条件探索。采用Box-Benhnken响应面法,以产品脂肪含量(R₁)、色差(R₂)和断裂力值(R₃)为响应值进行实验条件优化。结果表明:最优的油炸鱼糜脆片工艺参数:油炸温度为105 ℃,油炸时间为3 min,鱼糜脆片厚度为2.00 mm。在此条件下,实验R₁值为23.13%,R₂值为14.20,R₃值为14.53 N,与模型预测值拟合度很好。结论:响应面法对低温真空油炸鱼糜脆片工艺条件优化合理可行,为实现鱼糜脆片的工业化生产提供了理论依据。
- 真空油炸 /
- 响应面法 /
- 优化 /
- 鱼糜脆片
Abstract: In this study,the single factor condition of vacuum frying process was explored by frying temperature,frying time and the thickness of surimi chips. Box-Benhnken design response surface method was used to optimize the conditions using the product oil content(R₁),color difference(R₂)and fracture force value(R₃)as the response value. The results showed that the optimum frying surimi chips process parameters were frying temperature of 105 ℃,frying time was 3 min,and the thickness of surimi was 2.00 mm.Under this condition,the R₁ value was 23.13%,the R₂ value was 14.20,the R₃ value was 14.53 N,and the fitting degree of the model was well. The results showed that the response surface method was reasonable and feasible to optimize the technological conditions of cryogenic vacuum frying surimi chips,which provided a theoretical basis for improving the industrial production of surimi chips.
- vacuum frying /
- response surface methodology /
- optimization /
- crisp surimi chips