响应面法优化低脂甘薯脆片加工工艺

以红心甘薯为原料,优化低脂甘薯片生产过程中漂烫、热风干燥、油炸等关键工艺参数,以产品含油率和色差(L*值和b*值)为评价指标,并通过响应面优化确定最优的低脂甘薯片生产工艺。结果表明,较优漂烫工艺条件为:漂烫温度70 ℃,漂烫时间7 min;较优的热风干燥工艺条件为:热风干燥温度70 ℃,热风干燥时间40 min;最优油炸工艺条件为:预油炸温度149 ℃,预油炸时间98 s,二次油炸温度190 ℃,在该条件下测定含油率的平均值达(17.1±0.2)%。该工艺条件下制得的甘薯脆片含油率低于同类产品,外观亮黄,无焦糊现象。

Optimization of Processing Technology of Low Fat Sweet Potato Crisps by Response Surface Method

Red sweet potato was used as raw material to optimize the key technological parameters such as blanching,hot air drying and deep-frying in the production process of low-fat sweet potato chips.The oil content and color difference (L~* and b~*) were used as evaluation indexes,and the optimal production process of low-fat sweet potato chips was determined by response surface optimization.The results showed that the optimal blanching conditions were as follows:blanching temperature was 70 ℃,blanching time was 7 min.The optimum hot air drying conditions were as follows:the hot air drying temperature was 70 ℃,and the hot air drying time was 40 min.The optimal conditions for frying were:the pre-frying temperature was 149 ℃,the pre-frying time was 98 s,and the secondary frying temperature was 190 ℃.The average oil content was (17.1±0.2)% under these conditions.The oil content of sweet potato crisps produced by this process is lower than that of similar products,the appearance is bright yellow,and there is no burning phenomenon.