基于响应面法番茄炒制条件的研究

Optimization of Tomatoes Stir-Fryint Conditions by Response Surfac methodology

采用感官评价和Vc含量测定来研究番茄的炒制工艺,进而通过响应面法优化工艺参数。结果表明,番茄炒制的影响因素依次为炒制时间、炒制温度、食醋添加量,响应面法确定最佳工艺参数为炒制温度210℃、炒制时间3min、食醋添加量0.4%,此时测得Vc含量为17.38mg/100g,与模型预测值17.47mg/100g接近,说明该试验结果比较合理可行,可为家庭日常烹饪提供借鉴。

In this paper,sensory evaluation and Vc content determination were used to study the stir-frying process of tomatoes,and then the process parameters were optimized by response surface methodology.The results showed that the influencing factors of tomato stir-frying were stir-frying time,stir-frying temperature and vinegar added amount.The optimal process parameters determined were stir-frying temperature 210℃,stir-frying time 3 min,and vinegar added amount 0.4%.At this time,the measured Vc content was 17.38mg/100g,which was close to the model prediction value of 17.47mg/100g,indicating that the results were reasonable and feasible,and could provide reference for family daily cooking.