模糊数学评价结合响应面法优化红枣脆片真空干燥工艺
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摘要
以红枣切片为原料、模糊数学感官评分为指标,在单因素实验的基础上,选择物料厚度、真空度、干燥温度为自变量,利用响应面法对红枣脆片真空干燥工艺进行优化。结果表明:以感官评定为基础,对真空干燥红枣脆片的品质进行权重分析,得到权重集K=(色泽0.20,形状0.14,滋气味0.26,酥脆度0.40)。通过响应面分析得到红枣脆片真空干燥的最佳工艺条件为:物料厚度3 mm、真空度0.08 MPa、干燥温度60℃,在此条件下得到产品的感官评分为91.68分,产品色泽均匀、外形平整,枣香浓郁,酥脆可口。模糊数学评价与响应面法相结合用于红枣脆片真空干燥工艺条件的优化切实可行。与传统热风干燥方式相比较,真空干燥后的产品品质更佳。
Taking jujube chips as the raw materials,the fuzzy mathematics sensory evaluation as the index,single factor experiment,material thickness,vacuum degree,drying temperature were selected as independent variables and the vacuum drying technology was optimized by response surface methodology.The results showed that weight analysis for vacuum dried jujube chips was based on sensory evaluation and the weight collection was K = (color 0.20,shape 0.14,flavor 0.26,crisp degree 0.40). Through response surface analysis,the optimal conditions were as follows: Material thickness 3 mm,vacuum degree 0.08 MPa and drying temperature 60 ℃.Under this condition,sensory score was 91.68.The product had uniform color,complete shape,rich flavor,crisp and delicious. The application of the combining fuzzy mathematics and response surface method in the optimized technology of jujube chips by vacuum drying technology was feasible. In addition,compared with the traditional hot air drying,the product quality of vacuum drying would be better.
Taking jujube chips as the raw materials,the fuzzy mathematics sensory evaluation as the index,single factor experiment,material thickness,vacuum degree,drying temperature were selected as independent variables and the vacuum drying technology was optimized by response surface methodology.The results showed that weight analysis for vacuum dried jujube chips was based on sensory evaluation and the weight collection was K = (color 0.20,shape 0.14,flavor 0.26,crisp degree 0.40). Through response surface analysis,the optimal conditions were as follows: Material thickness 3 mm,vacuum degree 0.08 MPa and drying temperature 60 ℃.Under this condition,sensory score was 91.68.The product had uniform color,complete shape,rich flavor,crisp and delicious. The application of the combining fuzzy mathematics and response surface method in the optimized technology of jujube chips by vacuum drying technology was feasible. In addition,compared with the traditional hot air drying,the product quality of vacuum drying would be better.
引文
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[26]孙传祝,石东岳,王相友,等.单片物料厚度对胡萝卜红外薄层干燥水分迁移的影响[J].食品科学,2017(13):53-59.
[27]巩桂芬,李阳.香蕉片热风-微波真空联合干燥研究[J].食品与发酵工业,2016(11):138-141.
[28]姬长英,蒋思杰,张波,等.辣椒热泵干燥特性及工艺参数优化[J].农业工程学报,2017(13):296-302.
[29]温纪平,王大一,卞科.响应面法优化酵子老面馒头生产工艺研究[J].中国粮油学报,2017(3):118-123.
[30]赵文娟,宋扬,李文婧,等.响应面法优化黑果枸杞中原花青素提取工艺[J].食品工业科技,2017(9):252-256.
[31]李宝玉.不同干燥方式对香蕉产品品质的影响[J].食品科学,2016(15):100-106.
[2]Qu C,Yu S,Luo L,et al.Optimization of ultrasonic extraction of polysaccharides from russula sp.by response surface methodology[J].Chemistry Central Journal,2013,1(7):160-166.
[3]Guo S,Duan J,Tang Y,et al. Simultaneous qualitative and quantitative analysis of triterpenic acids,saponins and flavonoids in the leaves of two Ziziphus species by HPLC-PDA-MS/ELSD[J].Journal of Pharmaceutical and Biomedical Analysis,2011,56(2):264-270.
[4]Cheng G,Bai Y,Zhao Y,et al.Flavonoids from Ziziphus jujuba Mill var.spinosa[J].Tetrahedron,2000,56(45):8915-8920.
[5]张琼,王中堂,单公华,等.枣化学成分研究进展[J].江西农业学报,2013(11):25-29.
[6]Pawlowska A M,Camangi F,Bader A,et al. Flavonoids of Zizyphus jujuba L. and Zizyphus spina-christi(L.)Willd(Rhamnaceae)fruits[J]. Food Chemistry,2009,112(4):858-862.
[7]陈琼.枣主要功能因子综合评价及抗氧化、抑肿瘤活性成分鉴定[D].天津:天津大学,2015.
[8]Fang S,Wang Z,Hu X,et al.Hot-air drying of whole fruit Chinese jujube(Zizyphus jujuba Miller):Physicochemical properties of dried products[J]. Food Science and Technology,2009,44(7):1415-1421.
[9]陈恺,李琼,周彤,等.不同干制方式对新疆哈密大枣香气成分的影响[J].食品科学,2017(14):158-163.
[10]黎斌,彭桂兰,吴绍峰,等.魔芋真空干燥特性及动力学模型的建立[J].食品与发酵工业,2017(8):115-122.
[11]孙庆运,王光辉,王德成.黄芪切片真空干燥特性与吸湿特性的研究[J].食品工业科技,2017(22):76-81.
[12]孟国栋,彭桂兰,罗传伟,等.基于响应面法的花椒真空干燥工艺参数优化[J].食品与发酵工业,2017(10):137-143.
[13]Sinija V R,Mishra H N.Fuzzy Analysis of sensory data for quality evaluation and ranking of instant green tea powder and granules[J]. Food and Bioprocess Technology,2011,3(4):408-416.
[14]赵正梅,柴文杰,迪拉热木·热黑木,等.模糊数学法评判红枣渣-小麦混合粉加工工艺[J].食品工业,2016(9):128-131.
[15]秦波,路海霞,陈团伟,等.模糊综合评价法在紫薯干燥方法筛选中的应用[J].包装与食品机械,2015(1):8-12.
[16]段续,刘文超,任广跃,等.双孢菇微波冷冻干燥特性及干燥品质[J].农业工程学报,2016(12):295-302.
[17]薛少,薛佳宜,任彩霞,等.石榴果粉复合固体饮料的制备工艺及配方研究[J].食品科学技术学报,2016(5):78-83.
[18]阙凤珍,温少挺.应用模糊数学综合评价两种干燥工艺花茶的感官品质[J].福建茶叶,2017,39(1):10-11.
[19]朱由珍,吉薇,吉宏武,等.基于模糊数学评价法优化木瓜脆片真空油炸工艺[J].食品工业科技,2017(18):183-188.
[20]罗东升,王梅,朱玉丽,等.不同干燥技术对鲜切枣片品质的影响[J].食品工业科技,2017(17):88-94.
[21]Xiao H,Law C,Sun D,et al. Color Change Kinetics of American Ginseng(Panax quinquefolium)Slices During Air Impingement Drying[J]. Drying Technology,2014,32(4):418-427.
[22]Huang L L,Zhang M,Mujumdar A S,et al. Comparison of four drying methods for re-structured mixed potato with apple chips[J].Journal of Food Engineering,2011,103(3):279-284
[23]Sallam K I. Chemical,sensory and shelf life evaluation of sliced salmon treated with salts of organic acids[J]. Food Chemistry,2007,101(2):592-600.
[24]余疾风.在食品感官质量的模糊综合评价中如何正确的制定权重分配方案[J].食品科学,1990(1):15-16.
[25]朱金尧,郭志瑞.应用模糊综合评判进行食品感官质量评价的实施报告[J].食品科学,1987(10):11-15.
[26]孙传祝,石东岳,王相友,等.单片物料厚度对胡萝卜红外薄层干燥水分迁移的影响[J].食品科学,2017(13):53-59.
[27]巩桂芬,李阳.香蕉片热风-微波真空联合干燥研究[J].食品与发酵工业,2016(11):138-141.
[28]姬长英,蒋思杰,张波,等.辣椒热泵干燥特性及工艺参数优化[J].农业工程学报,2017(13):296-302.
[29]温纪平,王大一,卞科.响应面法优化酵子老面馒头生产工艺研究[J].中国粮油学报,2017(3):118-123.
[30]赵文娟,宋扬,李文婧,等.响应面法优化黑果枸杞中原花青素提取工艺[J].食品工业科技,2017(9):252-256.
[31]李宝玉.不同干燥方式对香蕉产品品质的影响[J].食品科学,2016(15):100-106.