淮山片变温压差干制工艺优化及其特性研究

Optimization of explosion puffing drying process of yam slice and study of its properties

【目的】优化淮山片变温压差干制工艺,并研究该工艺对淮山片结构和主要功能成分的影响,为利用变温压差干制技术生产高品质淮山干制品提供理论依据。【方法】以复水比、色泽和收缩率为评价指标,结合模糊评判,采用二次回归正交旋转组合试验设计优化淮山片变温压差干制工艺条件,研究膨化温度(X_1)、抽空温度(X_2)和抽空时间(X_3)对淮山片变温压差干制效果的影响规律,以及变温压差干制工艺对淮山片品质的影响。【结果】建立了淮山片综合评分(Y)的回归方程:Y=6.97-0.63 X_1-1.61 X_2-1.07X_3+0.38X_1X_2-0.14X_1X_3+0.044X_2X_3-0.67X_1~2-0.57X_2~2-0.92X_3~2(R^2=0.9396),3个因素对淮山片综合评分均有极显著影响(P<0.01)。淮山片变温压差干制最佳工艺参数为:膨化温度87℃、抽空温度74℃、抽空时间138 min,在此条件下所制备的淮山片复水比为1.82,色泽L为91.32,收缩率为36.12%,综合评分为8.71分,得到的淮山片片形较好,黄酮和尿囊素保存率高。【结论】通过二次回归正交旋转组合设计优化得到的变温压差干制工艺能较好地保持淮山片片形、保留淮山活性成分,可有效应用于淮山片的干制,建立的模型能用于指导实际生产。

【Objective】Explosion puffing drying process for yam slices was optimized,its effects on microstructure and functional compounds of yam slices were investigated,in order to provide theoretical basis for actual production of highquality yam slices.【Method】With rehydration rate,colour and shrinkage rate as evaluation indexes,puffing drying process was optimized using three-factor quadratic regression rotation combination design combined with fuzzy evaluation,and effects of explosion puffing temperature（X1）,vacuum drying temperature（X2） and time（X3） on quality of yam slices were analyzed.【Result】Results showed that,the regression equation was established：Y=6.97-0.63X1-1.61 X2-1.07 X3＋0.3 8 X1X2-0.14X1X3＋0.044X2X3-0.67X1^2-0.57X2^2,2-0.92X3^2（R^2=0.9396,Y was comprehensive score）,puffing temperature,vacuum drying temperature and time could affect significantly comprehensive score of yam slices（P0.01）.The optimal processing parameters were as follows：puffing temperature being 87℃,vacuum drying temperature being 74℃ and vacuum drying time being 138 min.Under the above optimum conditions,the rehydration rate,colour,shrinkage rate and comprehensive score of yam slices were up to 1.82,91.32,36.12%and 8.71,respectively.The obtained yam slices were high-quality,and had good shape and reserved more flavonoids and allantoin.【Conclusion】It is feasible that high-quality yam slices is obtained using explosion puffing drying process optimized by quadratic regression rotation combination design,and the established regression model is suitable for practical production.