低温油炸即食麻辣味狼牙土豆工艺研究

On the Technology of Low Temperature Fried Ready-to-eat Spicy Langya Potato

以四川名小吃狼牙土豆的制作工艺为研究对象,首先对狼牙土豆的低温油炸工艺进行研究,对影响麻辣味狼牙土豆色泽、口感等的主要因素:低温油炸时间、食盐添加量、辣椒油、花椒油和灭菌方式进行单因素实验,以感官评分为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,对低温油炸即食麻辣味狼牙土豆的工艺进行优化。确定其最佳工艺参数为:低温100℃油炸时间52.54s,辣椒油添加量为3.14%,花椒油添加量为1.44%,食盐添加量3%以及灭菌方式为高温瞬时杀菌(121℃/5s),在该工艺条件下,低温油炸即食麻辣味狼牙土豆具有良好的麻辣风味以及口感,符合消费者的感官需求。

Taking the processing technology of Langya potato,a famous Sichuanese snack,as the research object,the paper studied first the low-temperature frying technology of Langya potato.The main factors affecting the color and taste of spicy Langya potato were as follows:low-temperature frying time,salt addition,capsicum oil,pepper oil and sterilization.The sensory score was used as the response value,and Box-Behnken Center was used.Combination design principle and response surface method were used to optimize the technology of low-temperature fried instant spicy Langya potato.The optimum technological parameters were determined as follows:frying time 52.54's at low temperature 100℃,adding amount of Capsicum oil 3.14%,adding amount of pepper oil 1.44%,adding amount of salt 3%and sterilizing mode at high temperature instantaneous sterilization(121℃/5s).Under this technological condition,low-temperature fried ready-to-eat spicy Langya potato has good spicy flavor and taste,which meets the sensory needs of consumers.