摘要
以豌豆、米粉为主要原料制作油炸豌豆饼,探讨豌豆饼胚厚度、油炸温度和油炸时间3个单因素对其质构和感官评定的影响;在此基础上,以感官评分为指标,采用Box-Benhnken响应面试验对工艺参数进行优化,并测定最终产品的理化指标及微生物指标。研究表明:豌豆饼胚厚度6 mm、油炸温度165℃、油炸时间3 min为最佳工艺参数。在此条件下油炸豌豆饼的感官评分为88.4分,与理论预测值误差为0.23%,表明建立的模型拟合度好,工艺具有可行性。
Pea and rice flour are used as main raw materials to make fried pea cake.The effects of thickness,frying temperature and frying time on the texture and sensory evaluation of pea cake embryo are investigated.On this basis,with the sensory score as the index,the Box-Benhnken response surface test is used to optimize the process parameters.The physical indicators,chemical indicators and microbiological indicators of finished product are analyzed.The results show that the best processing parameters are the thickness of pea cake embryo of 6 mm,the frying temperature of 165℃,and the frying time of 3 min.Under these conditions,the sensory score of fried pea cake is 88.4,and the error is 0.23%with the theoretical value,which shows that the model fits well and the process is feasible.
作者
张文莉
陈瑞
苗敬芝
ZHANG Wen-li;CHEN Rui;MIAO Jing-zhi(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2021年第1期107-111,共5页
China Condiment
基金
徐州工程学院校级青年项目(XKY2018250)
江苏省科技项目(BE2017352)。
关键词
豌豆饼
油炸
响应面
工艺
pea cake
frying
response surface
process
