摘要
本文以新鲜的南美白对虾为原料,以感官评定分数为考察指标,确定面包糠油炸虾休闲食品工艺研究的最佳参数。采用单因素试验研究裹浆层料液比(A)、油炸温度(B)、油炸时间(C)和番茄酱添加量(D)的影响,结合Box-Behnken响应面法优化油炸对虾工艺条件。结果显示,影响油炸对虾成品感官评定结果大小的因素顺序依次为:油炸时间、料液比、油炸温度和番茄酱添加量。最佳工艺为:料液比1∶2.9、油炸温度160℃、油炸时间94 s及番茄酱添加量1.49 g/只。以此工艺制得的油炸对虾在响应面法中实际感官评定分数为87.84分,预测分数为91.64分,相对误差为4.15%,预测值和实测值吻合度较好,结果可靠。
This paper select fresh Litopenaeus vannamei as the raw material, and the sensory evaluation score was used as the index to determine the best parameters for the research on snack food technology of breadcrumb Fried prawn. On the basis of single-factor experiment, the ratio of slurry to liquid(A), frying temperature(B), frying time(C) and tomato sauce added amount(D) were selected as the independent variables and frying technology was optimized by Box-Behnken experimental design of response surface methodology.The order of factors influencing the sensory evaluation results of fried shrimp was as follows: frying time, ratio, frying temperature, tomato paste addition. The best optimal condition was: solidliquid ratio 1∶2.9, frying temperature 160 ℃, frying time 94 s, tomato paste added 1.49 g. In response surface method, the actual sensory evaluation score, prediction score and relative error of fried shrimp prepared by this process are 87.84 points, 91.64 points and 4.15%, the predicted value is in good agreement with the measured value and the result is reliable.
作者
罗琳
苏伟明
吉薇
Luo Lin;Su Weiming;Ji Wei(College of Biology and Food Engineering,Guangdong University of Education,Guangzhou 510303,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Ocean University,Zhanjiang 524088,China)
出处
《现代食品》
2020年第8期93-100,共8页
Modern Food
基金
广东省水产品加工与安全重点实验室开放基金项目(编号:GDPKLAPPS1703)
广东第二师范学院2019年度大学生创新创业训练计划项目(编号:201914278130)。
关键词
南美白对虾
油炸
响应面优化法
Litopenaeus vannamei
Frying
Response surface methodology
