响应面法优化锅包肉炸制工艺

Optimization of fried processing of pot-wrapped meat by response surface method

中文关键词:  锅包肉  油炸  工艺优化  响应面法

英文关键词:pot-wrapped meat  fry  process optimization  response surface analysis

中文摘要:

      目的 优化锅包肉炸制工艺。方法 以质构、色差、理化、感官为评价指标, 采用单因素试验考查淀粉种类、初炸温度、初炸时间、复炸温度、复炸时间对锅包肉品质的影响, 通过响应面法优化锅包肉的最佳工艺参数。结果 各影响因素对锅包肉的影响顺序为: 复炸温度>初炸时间>初炸温度>复炸时间, 初炸温度与复炸温度、初炸温度与复炸时间、初炸时间与复炸温度交互作用对感官评分的影响显著。最佳工艺条件为: 选用马铃薯淀粉, 通过初油炸温度175 ℃、初炸时间100 s、复炸温度210 ℃、复炸时间50 s, 在此条件下油炸锅包肉颜色均匀金黄、香气浓郁、软硬适中、具有良好的脆性和感官品质, 感官评分为98.40分。结论 优化后的工艺具有可行性, 可为锅包肉的工业化加工提供一定的理论依据。

英文摘要:

      Objective To optimize the fried processing of pot-wrapped meat. Methods Taking texture, color difference, physical and chemical, and sensory as evaluation indicators, the effects of starch type, initial frying temperature, initial frying time, refrying temperature and refrying time on the quality of pot-wrapped meat were studied by single-factor experimental method, and the optimal process parameters of pot-wrapped meat were optimized by response surface methodology. Results The order of the influence factors on the pot-wrapped meat quality was refrying temperature>initial frying time>initial frying temperature>refrying time, the interaction between initial frying temperature and refrying temperature, initial frying temperature and refrying time, and initial frying time and refrying temperature had significant effects on sensory scores of pot-wrapped meat. The optimal process conditions were potato starch, initial frying temperature 175 ℃, initial frying time 100 s, refrying temperature 210 ℃, and refrying time 50 s, under these conditions, the pot-wrapped meat had uniform golden color, rich aroma, and had good crispness protection and sensory quality, and the sensory score was 98.40 points. Conclusion The optimized process is feasible, and provides a theoretical basis for the industrial processing of pot-wrapped meat.