再造型紫薯蟹味菇脆片加工的工艺研究

Processing of Recombined Crisps from Purple Yam and Crab Mushroom by RSM

根据Box-Behnken的中心组合试验设计原理,在单因素试验的基础上,采用三因素三水平的响应曲面分析法,建立了再造型紫薯蟹味菇脆片加工的二次多项数学模型,并以感官得分为响应值作响应面和等高线,考察了膨化时间、添加量和水分均衡时间对再造型紫薯蟹味菇脆片的影响。结果表明,再造型紫薯蟹味菇脆片加工的最佳工艺参数为膨化时间121 s、添加量15.6 g、水分均衡时间1.03 h,此时感官得分为90.6。

The process of recombined crisps from purple yam and crab mushroom by RSM was researched. On the basis of one-factor tests and the Box-Behnken center-united experimental design principle, the method of response surface analysis with three factors and three levels was adopted. A second order quadratic equation for the process of recombined crisps from purple yam and crab mushroom by RSM was built. Response surface and contour were graphed with the sensory evaluation as the response value. Based on the analysis of the response surface plots and their corresponding contour plots, putting time, amount of purple yam and crab mushroom and water equilibrium time were explored. By using this new method, the optimum condition was obtained as follows： puffing time 121 s, amount of purple yam and crab mushroom 15.6 g, and water equilibrium time 1.03 h. Under the optimized condition, the average sensory evaluation was 90.6.