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投稿时间：2023-09-16
投稿时间：2023-09-16
中文摘要: 为充分利用葛根资源，提高葛根产品的附加值，该研究以广西藤县葛根为研究对象，采用单因素、响应面优化试验确定葛根脆片的最佳生产工艺。结果表明，油炸葛根脆片的最优工艺参数为初炸温度124 ℃、初炸时间6 min、复炸温度164 ℃、复炸时间54 s，该条件下的葛根脆片口感酥脆，油腻感适中，感官评分为84.80。此外，通过纤维素酶水解葛根片探究其对葛根脆片品质的影响，结果表明，与未经处理的葛根脆片组相比，酶解后的葛根脆片表面孔隙更多、更小，水分含量较高（4.66%），脂肪含量更高（20.73%），硬度（15.20 N）与脆度（16.04 N）也更大，色泽偏淡。
Abstract:To fully utilize the resources of Puerɑriɑ lobɑtɑ root and improve the added value of P. lobɑtɑ root products， P. lobɑtɑ root harvested in Tengxian， Guangxi was taken as the research object. The optimal production process of P. lobɑtɑ root crisps was determined through single factor and response surface experiments.The results showed that the optimal process parameters for fried P. lobɑtɑ root crisps were： initial frying temperature was 124 ℃， initial frying time was 6 min， refrying temperature was 164 ℃， and refrying time was 54 s.Under these conditions， the P. lobɑtɑ root crisps had a crispy taste and moderate oiliness， with a sensory score of 84.80. In addition， the effect of cellulase hydrolysis on the quality of P. lobɑtɑ root crisps was investigated.The results showed that compared with the untreated P. lobɑtɑ root crisps， the treated ones had more and smaller pores on the surface with higher water content（4.66%）， oil content （20.73%）， hardness （15.20 N）and brittleness （16.04 N）， as well as lighter color.
keywords: Puerɑriɑ lobɑtɑ root crisps process optimization sensory evaluation cellulose hydrolysis quality characteristic
文章编号：202501015 中图分类号： 文献标志码：
基金项目:广西省自然科学基金项目（2019GXNSFAA185014）
| Author Name | Affiliation |
| LI Jiemei， LIU Xinglong， HUANG Jiawen， FU Zhen* | College of Light Industry and Food Engineering， Guangxi University， Nanning 530004， Guangxi， China |
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