均匀设计法优化甘薯薯片油炸工艺

为了优化甘薯薯片油炸工艺,采用单因素与均匀设计法相结合,以甘薯薯片含油量、亮度L~*值、黄色b~*值为指标,并对数据进行逐步回归分析。优化最佳工艺组合为:切片厚度2 mm,热烫时间1 min,食盐浓度3%,食盐浸泡时间15 min,预干燥温度60℃,干燥时间90 min,油炸温度130℃,油炸时间2 min。优化工艺得到的甘薯薯片含油量低于市售薯片,亮度L~*值和黄色b~*值高。     

均匀设计法优化甘薯薯片常压油炸工艺

为了对甘薯薯片常压油炸工艺进行优化,采用均匀设计法进行试验,以含油量、含水量、黄色b*值、亮度L*值为考察指标,对数据进行逐步回归分析。结果表明:适当增加预干燥时间可以降低产品含油量,适当提高预干燥温度有利于减少产品含水量和增加产品亮度,适当延长油炸时间可以降低含水量、改善颜色,预干燥温度和预干燥时间的交互作用对含油量有负促进效应,预干燥温度和油炸温度的交互作用、预干燥温度和油炸时间的交互作用以及油炸温度和油炸时间的交互作用均对含水量有正促进效应,油炸温度和油炸时间的交互作用对颜色品质和含油量有负促进效应。优化工艺组合为:预干燥温度90℃,干燥时间60min,油炸温度120℃,油炸时间4min;得到的薯片品质优于市售同类产品,这将为生产甘薯薯片的中小企业提供一些技术参考。     

马铃薯干片干燥工艺参数优化

为优化马铃薯干片干燥工艺,以含水率、含油量、脆度、L~*、b~*为考察指标,研究切片厚度、漂烫时间、干燥温度、干燥时间、食盐水浓度对马铃薯干片成品品质的影响。在单因素试验的基础上,通过正交试验及极差分析比较各因素的作用大小,优选出的干燥工艺条件为:切片厚度为2.5 mm,漂烫时间为210 s,干燥温度为60℃,干燥时间为150 min,食盐水浓度为1%。在该条件下,所得马铃薯干片含水量为6.30%,含油量为14.57%,脆度为6.9 N,L~*为88.23%,b~*为16.25,优于正交试验所有产品。干燥工艺的优化为马铃薯干片加工产业提供了良好的技术支撑。     

加工工艺对油炸马铃薯片品质的影响

本文研究了油炸马铃薯片加工过程中切片预干燥时间、油炸温度和不同浸泡处理对油炸马铃薯片品质的影响,通过薯片炸前炸后色泽变化、亮度、丙烯酰胺含量、水分含量、含油量及感官指标等理化指标进行评估。结果表明,油炸马铃薯片的色泽变化和丙烯酰胺含量随油炸温度升高增大,预干燥时间越长切片炸前水分含量越低,油炸时间越短,但随着预干燥时间的增加油炸薯片色泽变化也越大。油炸马铃薯片的最佳生产工艺为:鲜切马铃薯片先在85℃清水中热烫3.5 min,再用0.3%CaCl2溶液中室温浸泡30 min,浸泡后切片在60℃下热风干燥箱干燥15 min,130℃油炸即可得到色泽变化最小、丙烯酰胺含量低的油炸薯片。     

马铃薯片常压油炸工艺优化研究

对影响常压油炸马铃薯片品质的工艺参数进行了优化研究。结果表明,在柠檬酸溶液浓度为0.10%～0.25%、预干燥时间为10～40min和油炸温度为170～200℃的范围内,以薯片的丙烯酰胺含量、含油量和脆度为指标,常压油炸薯片的最佳工艺条件为:薯片切片采用柠檬酸溶液浓度为0.20%的柠檬酸水溶液浸泡后,于85℃预干燥30min,最后用180℃恒温油炸至熟。     

预干燥时间对微波低油薯片的影响

传统油炸马铃薯片的含油量高达30%以上,降低薯片的含油量很有必要。通过单因素试验探讨了预干燥时间对微波低油马铃薯片脆度、色泽和含油量的影响,结果表明:利用微波生产马铃薯片可以降低薯片含油量到20%以下;不同的预干燥时间能得到不同初始水分含量的半成品;预干燥温度85℃时,干燥时间对产品的脆度、色泽和油含量都有影响,干燥时间在35min时,马铃薯片的脆度最好;干燥时间长,产品的色泽相对较浅;产品的含油量大体上是随着干燥时间的增加而减少。     

香菇脆热泵—瞬时压差膨化干燥工艺优化

目的:针对真空油炸香菇脆片含油率高,长期食用存在健康隐患问题,开发优质非油炸香菇(整果)脆。方法:利用瞬时压差膨化(instant controlled pressure drop, DIC)技术,通过均匀设计,探究热泵预干燥含水率、膨化温度、真空干燥温度对香菇脆膨化度、复水比、总色差、硬度和脆度的影响,通过加权综合评分法构建多项式回归模型,优化求解并进行实验验证。结果:香菇脆DIC最优工艺参数为预干燥含水率35.63%,膨化温度100℃,真空干燥温度64.17℃,此条件下的香菇脆膨化度为69.34%,色差为20.68,硬度为108.16 N,脆度为75.79。结论:均匀设计结合响应面可优化香菇脆DIC工艺,得到高品质非油炸香菇脆。     

真空油炸苹果脆片预处理工艺优化

为优化苹果脆片预处理工艺,在单因素试验的基础上,采用均匀设计法,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,对数据进行多元回归分析。结果表明:破碎力经二次逐步回归分析,达到极显著(P<0.01),相关系数到达0.960,模型拟合度好;经一次逐步回归分析,感官评分、L*值和综合评分达到显著水平(P<0.05),含油量达到极显著水平(P<0.01);浸渍液配比和漂烫温度影响产品感官评分和L*值;浸渍液配比、漂烫温度、漂烫时间和冷冻时间4个因素影响产品含油量和综合评分;经偏最小二乘法回归分析,得到模型预测最佳工艺为:麦芽糖添加量14%、蔗糖添加量5%、麦芽糊精添加量15.7%,漂烫温度98℃,漂烫时间2 min,冷冻时间3 h。在此工艺条件下,样品的破碎力为53.1 N、感观评分为83.0、含油量为17.2%、L*为89.9、综合评分为89.6,且样品风味品质最佳。     

新疆红苹果低温气流膨化干燥工艺研究

以新疆红苹果为原料,研究其低温气流膨化干燥工艺。采用单因素试验分析切片厚度、预干燥含水率、膨化温度、抽空温度、抽空时间和膨化压力差对红苹果低温气流膨化干燥产品的影响。在此基础上,利用响应面法对原料预干燥含水率、膨化温度、抽空温度进行优化,推导出描述3个指标的二次回归模型。试验结果表明,新疆红苹果低温气流膨化干燥工艺条件为:切片厚度3 mm,预干燥含水率35.18%,膨化温度73.80℃,抽空温度61.21℃,抽空时间120 min,停滞时间5 min,膨化压力差0.2 MPa。在此条件下,得到产品含水率5.32%,硬度874.37 g,L*值43.43。     

真空油炸马铃薯脆片预处理工艺优化

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(p0.05)。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(p0.01,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。     

Distribution and Morphology of Oil Deposits in Some Deep Fried Products

The distribution of oil taken up during frying was investigated in chips, snacks, and fries using red-stained oil. The effect of pre-drying using microwaving and lyophilization was also examined in chips. These studies indicated that some oil uptake occurred during frying which was not exclusively an end of frying effect. The distribution of oil depended upon the structure of the food and the ease of moisture loss. Oil uptake was influenced by slice thickness, the moisture content, its distribution and ease of transfer, the cutting edge, and degree of blistering during frying. Oil was associated with areas of moisture loss.     

低温真空油炸山药脆片的工艺研究

对比不同油炸方式制作山药片,探究低温真空油炸山药脆片的优点及最佳生产工艺.以感官评价、含油率为考核指标,采用单因素和响应面方法对工艺进行优化,并通过色差仪和扫描电镜做色度及微观结构的观察.试验表明真空低温油炸山药脆片在色泽及含油率明显低于普通油炸方法,其最佳加工工艺为切片厚度6 mm,汽蒸5 min,油炸温度为95℃,...     

空气炸鱼皮工艺优化及其风味分析

为开发空气炸鱼皮产品,对鱼皮进行空气炸制工艺优化并对其风味进行分析。在单因素的基础上结合混水平均匀设计研究烫漂时间、盐水质量分数、盐水浸泡时间、腌制时间、预干燥温度及时间、空气炸温度及时间对空气炸鱼皮的影响。结果表明:空气炸鱼皮的最佳配方为烫漂时间8 s、盐水质量分数为1%、盐水浸泡时间为20 min、腌制时间36 min、预干燥温度为55 ℃、预干燥时间25 min、空气炸温度为190 ℃、空气炸时间为16 min。利用气相色谱-离子迁移谱（GC-IMS）技术,对最佳工艺条件下的空气炸鱼皮风味物质进行了分析,已定性的挥发性物质有40种,其中,己酸乙酯、己酸、反-2-辛烯醛、(E,E)-2,4-己二烯醛、2-庚酮、2,5-二甲基吡嗪、(E)-2-己烯醛、2-甲基吡嗪、异戊酸、2-甲基丁醛、1-辛醇、异戊醇、2-丙基-1-戊醇、2-乙基呋喃等含量较高,整体呈愉悦气味。本研究结果对空气炸系列产品的工艺和风味提供了一定的理论参考。     

Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices

The effect of low-temperature blanching and frying time at a frying temperature of 170°C on moisture and oil contents, breaking force and colour of yam chips was investigated using response surface methodology to establish the optimum blanching conditions and frying time. A central composite rotatable design was used to study the effects of variation in levels of blanching temperature (60–80°C), blanching time (1–5 min) and frying time (2–6 min) on quality attributes of yam chips. The effect of blanching temperature and frying time was more significant than the time of blanching on the quality attributes. The response variables were fitted to predictive models applying multiple linear regressions. Statistical analysis with response surface regression showed that moisture content, oil content, breaking force and L? (lightness) parameter were significantly (P < 0.05) correlated with blanching temperature and time and frying time. However, the regression equation showed a poor fit for a? and b? respectively. The optimum conditions were a blanching temperature of 70–75°C, blanching time of 4–5 min while frying for about 5 min.     

Effects of processing conditions on the quality of vacuum‐fried carrot chips

The effects of pretreatment and vacuum frying conditions on the quality of fried carrot chips were studied. The moisture and oil contents of fried carrot chips were significantly (p < 0.05) reduced when blanched carrot slices were pretreated by immersion in fructose solution and freezing prior to vacuum frying. Furthermore, more uniform porosity was observed on the vertical cross‐section of carrot chips when examined by scanning electron microscopy. During vacuum frying, the moisture content, colour and breaking force of carrot chips decreased while the oil content increased with increasing frying temperature and time. However, there was no apparent change in Hunter ΔE with time when the frying temperature was below 100 °C and the frying time was below 25 min. Results of this study suggest that vacuum frying at moderate temperature (90–100 °C) for 20 min can produce carrot chips with lower moisture and oil contents as well as good colour and crispy texture. Copyright © 2005 Society of Chemical Industry     

模糊数学感官评价法结合响应面法优化即食莲子片的工艺研究

采用模糊数学感官评价法结合响应面法对即食莲子片加工条件进行优化研究。通过对即食莲子片的质地、外观、色泽、口感及气味进行权重分析,建立即食莲子片模糊数学感官评价方法,结合响应面法优化即食莲子片的加工工艺,探讨莲子含量、老化时间、切片厚度、油炸温度和油炸时间对即食莲子片感官指标的影响。结果表明:在固定老化时间22 h和油炸温度190℃的基础上,即食莲子片的最佳加工工艺为:莲子含量44%、油炸时间8 s、油炸厚度0.90 mm;在此条件下即食莲子片的感官评价为89.0分,与预测值相差极小。     

Effects of processing conditions on the quality of vacuum fried apple chips

The effects of pretreatment and processing conditions on the quality of vacuum fried apple chips were studied. As blanched apple slices were pretreated by immersing in fructose solution and freezing prior to vacuum frying, more uniform porosity was observed on the surface (or cross-section) of apple chips as examined by scanning electron microscopy (SEM). During vacuum frying, the moisture content and breaking force of apple chips decreased with increasing frying temperature and time while the oil content increased. The L values of fried apple chips decreased apparently with increasing frying temperature. However, when apple slices were fried at 100°C for up to 20 min, both a and b values increased rapidly. Statistical analysis with the central composite rotatable design showed that the moisture content, oil content, color, and breaking force of apple chips were significantly (P⩽0.05) correlated with concentration of immersing sugar solution, frying temperature and frying time. Based on surface responses and contour plots, optimum conditions were: vacuum frying temperature of 100–110°C, vacuum frying time of 20–25 min, and immersing fructose concentration of 30–40%.     

响应面法优化甘薯脆片干燥工艺

为探究甘薯脆片热泵干燥最佳工艺,在单因素试验基础上,以烘干温度、烘干时间、切片厚度、汽漂时间为影响因素,以含油率及感官评分为响应值,用Box-Behnken试验设计建立响应面分析模型。结果表明,甘薯脆片烘干最佳工艺为:烘干温度74℃、切片厚度2.7 mm、汽漂时间3 min,烘干时间为3.5 h,在此优化条件下,甘薯脆片油炸后感官评分为88.75分,含油率为7.84%,在此条件下得到的产品色香味俱全。     

Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture

Microwave, hot air (40 and 105°C) and freeze drying were used to remove varying amounts of moisture from 1.3 mm thick potato slices. The partially dried slices were then fried in oil at 165°C either for a constant 2 min or a variable frying time based on the amount of pre-drying. The microwave and hot air treatments resulted in a reduction in the final oil content, which was related to the degree of pre-fry drying. Freeze drying resulted in an increase in the oil content, again related to the initial moisture reduction. Oil distribution at the microscopic and macroscopic level was determined and found to be related to the initial moisture distribution in the slice. It is suggested that pre-fry drying may be a more successful point of influence than post-fry treatment in the manufacture of a'lower fat crisp'.