响应面法优化糖渍山药姜片工艺及其质构特性

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

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。

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.