响应面法优化土家族传统食品煎制洋芋粑粑加工工艺

Optimization of Processing Technology of Traditional Tujia Ethnic Group Food Fried Potato Cake by Response Surface Methodology

以恩施地区马尔科鲜洋芋为原料,制备具有煎制风味的土家族传统食品洋芋粑粑。以色泽、质构和感官品质为评价指标,选择打浆次数、料液比、盐添加量和煎制时间4个因素,在单因素试验的基础上,采用Box-Behnken设计优化煎制洋芋粑粑加工工艺,研究其对煎制洋芋粑粑品质的影响。结果显示,以洋芋质量为基数,当料液比为1∶2(g/mL),打浆次数为3次,加盐量为0.8%,煎制时间为7 min时,煎制洋芋粑粑的品质最优。最佳工艺配方制作的洋芋粑粑感官评分为86.93,硬度为(80.11±0.8)N,弹性为(0.67±0.02),咀嚼性为(40.21±0.95),内聚性为(0.65±0.02),回复性为(0.22±0.01)。最佳工艺配方下产品具有色泽淡黄、软糯香绵的品质特点。该研究旨在为土家族传统食品煎制洋芋粑粑实行标准化生产和民族食品的传承与创新提供一定的理论和实践依据。

Using fresh Malco potato from Enshi region as the raw material,a traditional Tujia ethnic group food potato cake with fried flavor is prepared.Taking color,texture and sensory quality as the evaluation indexes,the four factors including beating times,solid-liquid ratio,addition amount of salt and frying time are selected.On the basis of single factor test,Box-Behnken design is used to optimize the processing technology of fried potato cake,and their effects on the quality of fried potato cake are studied.The results show that with the mass of potato as the base,when the solid-liquid ratio is 1∶2(g/mL),beating times is 3 times,addition amount of salt is 0.8%and frying time is 7 min,the fried potato cake has the best quality.The sensory score,hardness,elasticity,chewiness,cohesion and resilience of the potato cake prepared by the optimal formula are 86.93,(80.11±0.8)N,(0.67±0.02),(40.21±0.95),(0.65±0.02),(0.22±0.01)respectively.The product under the best formula has the quality characteristics of light yellow color,soft and glutinous taste.The purpose of this study is to provide some theoretical and practical basis for the standardized production of traditional Tujia ethnic group food fried potato cake and the inheritance and innovation of ethnic food.