响应面法优化糖渍山药姜片工艺及其质构特性

以生姜为原料,通过煮制、糖渍、干燥及包裹山药粉等工艺制得糖渍姜片。以感官评分为评价指标进行单因素实验,选取对糖渍姜片感官品质影响较大的煮制时间、糖渍时间及卡拉胶添加量3个因素进行Box-Behnken实验设计,采用响应面法优化糖渍姜片工艺并对其质构特性进行分析。结果表明:糖渍姜片最优条件为姜片厚度4 mm,煮制10 min,添加1.2 mg/m L的K-卡拉胶经糖渍11 min,60℃干燥4 h,感官评分为85.5分;此时物性指标为硬度22731.70 N,弹性0.46 mm,凝聚性0.45,胶着度10527.90 N,咀嚼性5176.96 N·mm。糖渍姜片软硬适中,具有生姜山药双重营养。 

Optimization of suger-infused ginger slices technology by response surface methodology and its texture properties

Ginger was taken as main material in this study.The processing of sugar-infused ginger slices includes cooking, sugar infusing, drying and wrapping yam powder. The factors cooking time, sugar infusing time, and concentration of k-carrageenan were chosen to optimize processing of sugar-infused ginger slices by response surface methodology.The results showed that: the sensory evaluation score was 85.5 while ginger thickness, cooking time, concentration of k-carrageenan, sugar infusing time, drying temperature, drying time were 4 mm, 10 min, 1.2 mg/m L, 11 min, 60 ℃, 4 h.Using the physical device on texture profile analysis of the sugar-infused ginger slices, the hardness was 22731.70 N, the flexibility was 0.46 mm, the cohesiveness was0.45, the adhesive nature was 10527.90 N, chewiness was 5176.96 N·mm, and product sense perception was best.