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Process Optimization of Changtings Fried Pastry by Response Surface Methodology(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年03期
Page:
438-442
Research Field:
Publishing date:

Info

Title:
Process Optimization of Changtings Fried Pastry by Response Surface Methodology
Author(s):
LI Ying; CHEN Xue-mei; CHEN Xiao-hong; SHI Xiao-qiong
Longyan University,Longyan 364012,China
Keywords:
Changting’s deep-fried white radish cake; Process optimization; Response surface methodology
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2014.03.0438
Abstract:
Changting’s deep-fried white radish cake is the traditional food of Hakkas,mainly made of rice and soybean.Based on the single factor experiment,response surface methodology was applied to study the influence of the ratio of rice to soybeans,the amount of water,fryied temperature and fryied time on the sensory score of Changtings’ deep-fried white radish cake.Results showed that the optimum processing conditions were as follows:the ratio of rice and soybeans was 1∶0.31,the amount of water was 2.78 times of the total mass of rice and soybeans and fried 166.31 s at 169.68℃.Under the condition,the theoretical value of sensory score was 9.351 47,verification value was 9.27,which was consistent to the model predicted value.

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Last Update: 2014-08-01