响应面法优化油炸挂糊肉片的减脂工艺

Optimization of Processing Technology of Fried Meat Slices with Paste by Response Surface Method

本研究以油炸挂糊肉片为原料,在单因素试验的基础上选择甲基纤维素(Methyl Cellulose,MC)添加量、油炸时间、油炸温度为3个影响因素,以脂肪含量与感官评分为指标,应用响应面法进行方差分析和交互作用分析,优化油炸挂糊肉片制作工艺,从而降低油炸挂糊肉片中脂肪含量。结果表明,油炸挂糊肉片的最佳优化工艺为油炸温度190 ℃、油炸时间210 s、MC添加量0.95%,此条件下制得挂糊肉片脂肪含量为19.09%,感官评分为80.12分,而感官品质未见显著改变,仍保留传统工艺制得产品金黄酥松、香气馥郁、酥脆适口和滋味咸鲜的特点。综上所述,MC具有良好的减脂效果,可为食品胶体降低脂肪含量提供参考,为研制低脂、健康产品提供理论依据。

Based on the single factor test,this study selected the addition of methyl cellulose (MC),frying time and frying temperature as three influencing factors,took the fat content and sensory score as indicators,and applied response surface methodology to conduct variance analysis and interaction analysis,so as to optimize the production process of fried meat slices,so as to reduce the fat content in fried meat slices.The results showed that the optimal technology for frying the meat slices with hanging paste was the frying temperature of 190 ℃,the frying time of 210 s,and the MC addition of 0.95%.Under this condition,the fat content of the meat slices with hanging paste was 19.09%,and the sensory score was 80.12 points.Compared with the ordinary meat slices with hanging paste,while the sensory quality had not changed significantly,and the products with traditional technology were still golden and crisp,fragrant,crisp and palatable,and salty and fresh.In conclusion,MC has a good fat reducing effect,which can provide a reference for food colloids to reduce fat content and provide a theoretical basis for the development of low-fat health products.