响应面法优化低温真空油炸鱼糜脆片加工工艺
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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(R_1)、色差(R_2)和断裂力值(R_3)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R_1值为23.13%,R_2值为14.20,R_3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。
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( R_1),color difference( R_2) and fracture force value( R_3) 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 R_1 value was 23.13%,the R_2 value was 14.20,the R_3 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.
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( R_1),color difference( R_2) and fracture force value( R_3) 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 R_1 value was 23.13%,the R_2 value was 14.20,the R_3 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.
引文
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[2]秦影,欧昌荣,汤海青,等.鱼糜制品凝胶特性研究进展[J].核农学报,2015,29(9):1766-1773.
[3]于红,冯月荣,王艳丽,等.冷冻鱼糜的制作及品质控制[J].肉类工业,2008(6):21-24.
[4]梁燕,周爱梅,郭宝颜,等.超高压对草鱼鱼糜凝胶特性的影响及其机理初探[J].食品工业科技,2015,36(1):86-90.
[5]Cando D,Borderías A J,Moreno H M.Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing[J].Innovative Food Science&Emerging Technologies,2016,36:10-17.
[6]Zhou X,Jiang S,Zhao D,et al.Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil[J].LWT-Food Science and Technology,2017,84.
[7]李伟荣,任爱清,陈国宝.果蔬真空油炸脱水技术研究及展望[J].保鲜与加工,2010,10(4):5-7.
[8]潘牧,陈超,邓宽平,等.低温真空油炸薯片生产工艺及其贮藏条件的研究[J].食品与机械,2012,28(3):207-210.
[9]毕金峰,王雪媛,周林燕,等.脉动压差闪蒸处理对苹果片水分散失特性及品质影响[J].农业工程学报,2016,32(s2):376-382.
[10]宋丽娟.煎炸油质量调控及薯片品质分析[D].杨凌:西北农林科技大学,2011.
[11]徐吉祥,楚炎沛.色差计在食品品质评价中的应用[J].现代面粉工业,2010,24(3):43-45.
[12]张婷婷,俞琳,丁占生,等.油炸时间和温度对模拟马铃薯片油脂吸收的影响[J].食品工业科技,2015,36(13):49-52.
[13]苏宗祧,何定兵,徐斐,等.油炸食品吸油过程的机制分析[J].食品工业科技,2010(5):157-159.
[14]孙真,周光宏,徐幸莲,等.油炸工艺对油炸鸡腿品质和安全性的影响[J].食品工业科技,2013,34(7):98-101.
[15]冷进松,熊洋,胡韬纲.低温真空油炸大蒜调味配方及含油率影响研究[J].食品工业,2015(12):126-129.
[16]Bao Z,Chen Y Z,Wei X F,et al.Optimization of conditions for collagen extraction from the swim bladders of grass carp(Ctenopharyngodon idella)by response surface methodology[J].International Journal of Food Engineering,2010,6(3):61-64.
[17]Li Y,Cui F,Liu Z,et al.Improvement of xylanase production by Penicillium oxalicum ZH-30 using response surface methodology[J].Enzyme&Microbial Technology,2007,40(5):1381-1388.
[18]郑翠萍,田呈瑞,马婷婷,等.苦菜多酚的提取及其抗氧化性研究[J].食品与发酵工业,2016,42(3):224-230.
[19]颜未来.不同加工工艺对油炸香芋片品质特性的影响研究[D].长沙:湖南农业大学,2013.
[20]康巧娟,顾振宇,张婷婷.真空油炸紫薯片预处理工艺的优化[J].中国粮油学报,2013,28(4):88-92.
[21]张聪,陈德慰.油炸食品风味的研究进展[J].食品安全质量检测学报,2014(10):3085-3091.
[22]李军,邓洁红,谭兴和,等.复合马铃薯片油炸工艺研究[J].粮油食品科技,2012,20(4):11-15.
[23]Bunger A,Moyano P,Rioseco V.Na Cl soaking treatment for improving the quality of french-fried potatoes.[J].Food Research International,2003,36(2):161-166.