LI Ying,CHEN Xue-mei,CHEN Xiao-hong,et al.Process Optimization of Changtings Fried Pastry by Response Surface Methodology[J].Soybean Science,2014,33(03):438-442.[doi:10.11861/j.issn.1000-9841.2014.03.0438]
响应面分析法对长汀灯盏糕加工工艺的优化
- Title:
- Process Optimization of Changtings Fried Pastry by Response Surface Methodology
- Keywords:
- Changting’s deep-fried white radish cake; Process optimization; Response surface methodology
- 分类号:
- S565.1
- 文献标志码:
- A
- 摘要:
- 长汀灯盏糕主要以大米和大豆为原料加工而成，在单因素试验基础上，采用响应面分析法，考察米豆比、加水量、油炸温度和油炸时间对其感官评分的影响。最佳工艺条件为：米豆比1∶0.31，加水量为米豆总质量的2.78倍，油炸温度169.68℃，油炸时间166.31 s。此条件下长汀灯盏糕的感官评分理论值为9.351 47分，验证值为9.27，与模型预测值基本相符。
- 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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备注/Memo
收稿日期：2013-09-22