正交试验优化高抗性淀粉速冻马铃薯薯条工艺.PDFVIP

86 2013, Vol.34, No.14 食品科学 ※工艺技术 正交试验优化高抗性淀粉速冻马铃薯薯条工艺 胡羽翔，钟思琼，邵晋辉，张建辉，徐晓云* (华中农业大学食品科学技术学院，湖北 武汉 430070) 摘  要：为提高油炸速冻马铃薯薯条中抗性淀粉含量，降低热量的摄入，以鄂马铃薯3号为试验原料，通过单因素 和正交试验研究工艺参数对油炸速冻薯条中抗性淀粉含量的影响，探讨制备高抗性淀粉速冻马铃薯薯条的最佳工 艺条件。结果表明：制备高抗性淀粉马铃薯薯条影响因素主次顺序依次为复炸温度＞油炸温度＞干燥时间＞油炸 时间＞复炸时间＞干燥温度＞漂烫时间；制备高抗性淀粉速冻马铃薯薯条的最佳工艺条件为漂烫时间5min 、干燥 温度70 ℃、干燥时间40min 、油炸温度190 ℃、油炸时间90s、复炸温度130 ℃、复炸时间2.5min ，此工艺条件下薯条 中的抗性淀粉含量为9.35%，高于一般油炸工艺(5.4%) 。 关键词：马铃薯；抗性淀粉；工艺参数；优化 Optimization of Process Parameters for Quick-Frozen Potato Chips High in Resistant Starch * HU Yu-xiang，ZHONG Si-qiong，SHAO Jin-hui ，ZHANG Jian-hui ，XU Xiao-yun (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract ：Obj ective : To optimize the production of quick-frozen potato chips higher in resistant starch (RS) and lower calorie. Methods: Potato cultivar Eshu-3 was selected to produce quick-frozen potato chips. Based on single factor tests and orthogonal array design, the optimal process parameters for producing quick-frozen potato chips were established by exploring their effect on RS content in quick-frozen potato chip s. Result s: Seven process parameters were ranked in a descending order of their effects on RS content as follows: re-frying temperature ＞ frying temperature ＞drying time ＞frying time ＞re-frying time ＞drying temperature ＞heating time . The optimal process parameters was as follows: heating time of 5 min, drying temperature of 70 ℃, drying time of 40 min, frying temperature of 190 ℃, frying time of 90 s, re-frying temperature of 130 ℃, and re-frying time of 2.5 min