响应面法优化油炸豌豆饼的加工工艺-《中国调味品》

文章信息/Info

Title:: Optimization of processing technology of fried pea cake by Response Surface Method

摘要:: 本文以豌豆、米粉为主要原料制作油炸豌豆饼，探讨豌豆饼胚的厚度、油炸温度和油炸时间三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及微生物指标。研究表明：豌豆饼胚厚度为6mm，油炸温度165℃，油炸时间3min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，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。

Abstract:: Pea and rice flour were used as main raw materials to make fried pea cake. Single factor test was carried out with texture and sensory evaluation as indicators; The effects of three single factors, namely, the thickness of pea cake embryo, the frying temperature and the frying time, on its texture and sensory evaluation were discussed. On this basis, with the sensory score as the index, the Box-Benhnken response surface test was used to optimize the process parameters. T he physical indicators , chemical indicators and microbiological indicators of fried pea cake were analyzed. The results showed that the best processing parameters were the thickness of pea cake embryo 6 mm, the frying temperature 165℃, and the frying time 3 min. Under these conditions, the sensory score of fried pea cake is 88.4, and the error was 0.23% with the theoretical value，which shows that the model fits well and the process is feasible.