速冻饺子馅料中蔬菜预处理方式工艺优化

Optimization of Processing Technology of Vegetable Pretreatment in Quick-frozen Dumpling Stuffing

为了优化速冻饺子馅料中蔬菜的预处理工艺,选取新鲜的芹菜和长豆角,以芹菜和长豆角的颗粒度、漂烫时间、脱水率为影响因子。根据Box-Behnken原理设计三因素三水平试验,以速冻饺子馅料的感官评分为响应值进行响应面分析。结果显示,得到芹菜预处理的最佳工艺条件为颗粒度1.36 mm,漂烫时间1.28 min,脱水率22.33%,感官评分为89分;长豆角预处理的最佳工艺条件为颗粒度0.64 mm,漂烫时间2.06 min,脱水率5.55%,感官评分为88.26分,验证结果与预测结果基本相符。

In order to optimize the processing technology of vegetables in frozen dumpling filling,fresh celery and long bean were selected,and the granularity,blanching time and dehydration rate of celery and long bean were taken as the influencing factors. According to the principle of Box-Behnken,three factors and three levels of experiment were designed,and the response surface was analyzed with the sensory score of frozen dumpling filling as the response value. The optimum processing conditions of celery pretreatment were obtained as follows：granularity 1.36 mm,blanching time 1.28 min,dehydration rate22.33%,sensory score 89. The optimum processing conditions were as follows：granularity 0.64 mm,blanching time 2.06 min,dehydration rate 5.55%,sensory score 88.26. The results of evidence and prediction were basically consistent.