真空油炸马铃薯脆片预处理工艺优化
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摘要
为优化马铃薯脆片的预处理工艺,采用单因素和响应面试验,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,对实验数据进行主成分分析。结果表明:不同的预处理方式对马铃薯脆片的破碎力、感官评价和综合评分有显著影响(p<0.05)。主成分分析共提取5个主成分,前3个主成分总贡献率大于85%,说明提取3个主成分能够全面反映马铃薯脆片的品质信息,决定第1主成分的指标主要是感官评价和综合评分,决定第2主成分的是破碎力和含油量;决定第3主成分的是L*值和含油量。以主成分分析得到的规范化综合得分为响应值建立的二次多项式回归模型回归效果极显著(p<0.01,R~2=0.9604)。确定最佳工艺参数为漂烫温度91℃、漂烫时间4 min、切片厚度4 mm和冷冻时间3 h,在此条件得到规范化综合评分0.9572,与预测值(0.9453)相接近,表明以主成分分析得到的规范化综合评分为响应值建立的回归模型具有良好的预测能力。
In order to optimize pretreatment technology of the vacuum fried potato chips, principal component analysis was performed on the experimental data obtained by single factor and response surface tests, including crushing force, oil content, L* value, sensory score, comprehensive score and electronic nose-detected volatile components. The results showed that different pretreatment methods had significant effects on crushing force, sensory evaluation and comprehensive score for potato chip(p<0.05). Principal component analysis showed that 5 principal components were extracted, and the total contribution of the first three principal components was more than 85%. It showed that the three principal components could reflect the quality information of potato chips comprehensively. The first principal component is mainly the sensory evaluation and the comprehensive score, and the second principal component is the crushing force and the oil content; and the third principal component is the L* value and the oil content.The regression effect of the quadratic polynomial regression model established by the comprehensive score in principal component analysis was extremely significant(p<0.01, R~2=0.9604). The optimum process parameters were determined as the blanching temperature of 91 ℃, the blanching time of 4 min, the slice thickness of 4 mm and the freezing time of 3 h. Under these conditions, the normalized comprehensive score was 0.9572, which was close to the predicted value(0.9453), indicating that the normalized comprehensive score obtained by principal component analysis has a good predictive ability for the regression model.
In order to optimize pretreatment technology of the vacuum fried potato chips, principal component analysis was performed on the experimental data obtained by single factor and response surface tests, including crushing force, oil content, L* value, sensory score, comprehensive score and electronic nose-detected volatile components. The results showed that different pretreatment methods had significant effects on crushing force, sensory evaluation and comprehensive score for potato chip(p<0.05). Principal component analysis showed that 5 principal components were extracted, and the total contribution of the first three principal components was more than 85%. It showed that the three principal components could reflect the quality information of potato chips comprehensively. The first principal component is mainly the sensory evaluation and the comprehensive score, and the second principal component is the crushing force and the oil content; and the third principal component is the L* value and the oil content.The regression effect of the quadratic polynomial regression model established by the comprehensive score in principal component analysis was extremely significant(p<0.01, R~2=0.9604). The optimum process parameters were determined as the blanching temperature of 91 ℃, the blanching time of 4 min, the slice thickness of 4 mm and the freezing time of 3 h. Under these conditions, the normalized comprehensive score was 0.9572, which was close to the predicted value(0.9453), indicating that the normalized comprehensive score obtained by principal component analysis has a good predictive ability for the regression model.
引文
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[15]Qiu S,Wang J,Gao L.Qualification and quantisation of processed strawberry juice based on electronic nose and tongue[J].LWT-Food Science and Technology,2015,60(1):115-123
[16]吴泽河,熊双丽.响应面-主成分分析法优化低糖菊芋饼干配方[J].核农学报,2018,32(3):539-547WU Ze-he,XIONG Shuang-li.Optimization of low sugar jerusalem artichoke biscuit formula by response surface methodology and principal component analysis[J].Journal of Nuclear Agricultural Sciences,2018,32(3):539-547
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[18]张岩,吴继军,唐道邦,等.香蕉片的真空油炸工艺及质构品质初探[J].现代食品科技,2010,26(9):987-990ZHANG Yan,WU Ji-jun,TANG De-bang,et al.Effects of processing conditions on the quality and texture of the vacuum-fried banana chips[J].Modern Food Science&Technology,2010,26(9):987-990
[19]Krokida,M.K.,Oreopoulou,V.,Maroulis,Z.B.,et al.Colour changes during deep fat frying[J].Journal of Food Engineering,2001,48:219-225
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[21]Albertos I,Martin-Diana A B,Sanz M A,et al.Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks[J].Innovative Food Science&Emerging Technologies,2016,33:115-122
[22]Bunger A,Moyano P,Rioseco V.NaCl soaking treatment for improving the quality of french-fried potatoes[J].Food Research International,2003,36(2):161-166
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[24]Moreira R G,Silva P F D,Gomes C.The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips[J].Journal of Food Engineering,2009,92(3):297-304
[25]Krokida M K,Oreopoulou V,Maroulis Z B.Water loss and oil uptake as a function of frying time[J].Journal of Food Engineering,2000,44(1):39-46
[26]刘敏,谭书明,张洪礼,等..不同品种大米口感品质分析[J].食品科学,2018,39(15):1LIU Min,TAN Shu-ming,ZHANG Hong-Li,et al.Analysis on the taste quality of different rice varieties[J].Food Science,2018,39(15):1
[27]蒋旖旋,龚超,侯莉莉,等.响应面-主成分分析法研制莲房膳食纤维曲奇[J].食品研究与开发,2016,37(1):100-106JIANG Yi-xuan,GONG Chao,HOU Li-li,et al.Development of lotus seed pot dietary fiber cookie by response surface methodology and principal component analysis[J].Food Research&Development,2016,37(1):100-106
[28]李玉龙,杨烨,陆国权.基于均匀设计和主成分分析的甘薯薯片常压油炸工艺优化[J].核农学报,2017,31(1):118-124LI Yu-long,YANG Ye,LU Guo-quan.Optimization of sweet potato chips frying process under normal pressure based on uniform design and principal component analysis[J].Journal of nuclear agricultural sciences,2017,31(1):118-124
[2]卢肖平.马铃薯主粮化战略的意义,瓶颈与政策建议[J].华中农业大学学报(社会科学版),2015,103(3):1-7LU Xiao-ping.Strategy of potato as staple food:Significance,bottlenecks and policy suggestions[J].Journal of Huazhong Agricultural University,2015,103(3):1-7
[3]张群.马铃薯脆片真空油炸前预处理工艺的研究[D].无锡:江南大学,2007,8-9ZHANG Qun.The pretreatment technology of vacuum fried potato chips[D].Wu xi:Jiangnan University,2007,8-9
[4]Food and Agriculture Organization of the United Nations,Food and Agricultural Commodities Production[M].2016
[5]陈萌山,王小虎.中国马铃薯主食产业化发展与展望[J].农业经济问题,2015,12,:4-11CHEN Meng-shan,WANG Xiao-hu.The development and prospect of Chinese potato staple food industrialization[J].Issues in Agricultural Economy,2015,12:4-11
[6]王辉,欧阳岁燕,黄珊,等.马铃薯干片干燥工艺参数优化[J].食品研究与开发,2018,39(2):33-38WANG Hiu,OUYANG Sui-yan,HUANG Shan,et al.Optimization of drying conditions for dried potato slices[J].Food Research&Development,2018,39(2):33-38
[7]Jeong Y,Jang Y A,Chang Y H,et al.Prediction of consumer acceptability of potato chips with various moisture contents using survival analysis[J].Food Science&Biotechnology,2013,22(6):1621-1627
[8]Su Y,Zhang M,Bhandari B,et al.Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology[J].Ultrasonics Sonochemistry,2018,44:368-379
[9]李志雅,李清明,苏小军,等.果蔬脆片真空加工技术研究进展[J].食品工业科技,2015,36(17):384-387LI Zhi-ya,LI Qing-ming,SU Xiao-jun,et al.Research progress in vacuum processing technology of fruit and vegetable chips[J].Science&Technology of Food Industry,2015,36(17):384-387
[10]王钰.真空低温脱水蒜片工艺的研究[D].南京:南京农业大学,2012WANG Yu.Study on the dehydration technology by vacuum low-temperature drying of carlic slice[D].Nanjing:Nanjing Agricultural University,2012
[11]肖敏,易建勇,毕金峰,等.不同聚合度糖渗透对苹果片干燥特性及品质的影响[J].食品科学,2017,38(9):53-58XIAO Min,YI Jian-yong,BI Jin-feng,et al.Effect of sugars with different degrees of polymerization on apple hot-air drying behavior and physical characteristics of instant controlled pressure drop dried apple chips[J].Food Science,2017,38(9):53-58
[12]刘敏,谭书明,张洪礼,等.基于模糊感官评价对大米感官品质分析[J].食品工业科技,2017,21:247-251LIU Min,TAN Shu-ming,ZHANG Hong-Li,et al.Sensory quality analysis of rice based on fuzzy sensory evaluation[J].Science&Technology of Food Industry,2017,21:247-251
[13]候春辉,易建勇,毕金峰,等.添加辅料对压差闪蒸联合干燥马铃薯复合脆片品质的影响[J].中国粮油学报,2018,33(2):74-81,88HOU Chun-hui,YI Jian-yong,BI Jin-feng,et al.The effect of excipients on qualities of restructured potato chips dried by hot air coupled with instant controlled pressure drop[J].Journal of the Chinese Cereals&Oils Association,2018,33(2):74-81,88
[14]康巧娟.紫甘薯真空油炸工艺研究[D].杭州:浙江工商大学,2012KANG Qiao-juan.Thechnical study of vacuum fried purple sweet potato[D].Hangzhou:Zhejiang Industrial and Commercial University,2012
[15]Qiu S,Wang J,Gao L.Qualification and quantisation of processed strawberry juice based on electronic nose and tongue[J].LWT-Food Science and Technology,2015,60(1):115-123
[16]吴泽河,熊双丽.响应面-主成分分析法优化低糖菊芋饼干配方[J].核农学报,2018,32(3):539-547WU Ze-he,XIONG Shuang-li.Optimization of low sugar jerusalem artichoke biscuit formula by response surface methodology and principal component analysis[J].Journal of Nuclear Agricultural Sciences,2018,32(3):539-547
[17]宋贤聚.低含油率马铃薯脆片加工过程研究[D].无锡:江南大学,2008SONG Xian-ju.Studied on process of low oil content potato chips[D].Wu xi:Jiang nan University,2008
[18]张岩,吴继军,唐道邦,等.香蕉片的真空油炸工艺及质构品质初探[J].现代食品科技,2010,26(9):987-990ZHANG Yan,WU Ji-jun,TANG De-bang,et al.Effects of processing conditions on the quality and texture of the vacuum-fried banana chips[J].Modern Food Science&Technology,2010,26(9):987-990
[19]Krokida,M.K.,Oreopoulou,V.,Maroulis,Z.B.,et al.Colour changes during deep fat frying[J].Journal of Food Engineering,2001,48:219-225
[20]张树禄.低温真空油炸生产马铃薯脆片的过程研究及其品质控制[D].济南:山东轻工业学院,2009ZHANG Shu-lu.Process study and quality control for low temperature vacuum fried potato chips[D].Ji nan:Shandong Istitute of light Indursty,2009
[21]Albertos I,Martin-Diana A B,Sanz M A,et al.Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks[J].Innovative Food Science&Emerging Technologies,2016,33:115-122
[22]Bunger A,Moyano P,Rioseco V.NaCl soaking treatment for improving the quality of french-fried potatoes[J].Food Research International,2003,36(2):161-166
[23]金玮玲,高虹,范秀芝,等..不同预处理方法对真空冷冻干燥香菇脆片感官品质的影响[J].食品科学,2017,38(13):108-112JIN Wei-ling,GAO Hong,FAN Xiu-zhi,et al.Effect of different pretreatment methods on the sensory quality of Lentinus edodes chips produced by vacuum freeze-drying[J].Food Science,2017,38(13):108-112
[24]Moreira R G,Silva P F D,Gomes C.The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips[J].Journal of Food Engineering,2009,92(3):297-304
[25]Krokida M K,Oreopoulou V,Maroulis Z B.Water loss and oil uptake as a function of frying time[J].Journal of Food Engineering,2000,44(1):39-46
[26]刘敏,谭书明,张洪礼,等..不同品种大米口感品质分析[J].食品科学,2018,39(15):1LIU Min,TAN Shu-ming,ZHANG Hong-Li,et al.Analysis on the taste quality of different rice varieties[J].Food Science,2018,39(15):1
[27]蒋旖旋,龚超,侯莉莉,等.响应面-主成分分析法研制莲房膳食纤维曲奇[J].食品研究与开发,2016,37(1):100-106JIANG Yi-xuan,GONG Chao,HOU Li-li,et al.Development of lotus seed pot dietary fiber cookie by response surface methodology and principal component analysis[J].Food Research&Development,2016,37(1):100-106
[28]李玉龙,杨烨,陆国权.基于均匀设计和主成分分析的甘薯薯片常压油炸工艺优化[J].核农学报,2017,31(1):118-124LI Yu-long,YANG Ye,LU Guo-quan.Optimization of sweet potato chips frying process under normal pressure based on uniform design and principal component analysis[J].Journal of nuclear agricultural sciences,2017,31(1):118-124