摘要:根据Box-Behnken的中心组合试验设计原理，在单因素试验的基础上，采用三因素三水平的响应曲面分析法，分别建立了再造型紫薯粉糯米粉脆片和再造型紫薯粉面粉脆片加工的二次多项数学模型，并以感官得分为响应值作响应面和等高线，考察了膨化时间、紫薯添加量和水分均衡时间对再造型紫薯脆片的影响。结果表明：再造型紫薯粉糯米粉脆片加工的最佳工艺参数为膨化时间125s、紫薯添加量19.86%、水分均衡时间0.86h，此时感官得分为85.86；再造型紫薯粉面粉脆片加工的最佳工艺参数为膨化时间108s、紫薯添加量19.9%、水分均衡时间1.92h，此时感官得分为87.40。
关键词：再造型紫薯粉糯米粉脆片；再造型紫薯粉面粉脆片；感官得分；响应曲面法
Abstract:The process of recombined crisps from Solanum tuberdsm by response surface methodology was researched. On the basis of one-factor tests and the Box-Behnken center-united experimental design principie, the method of response surface analysis with three factors and three levels was adopted. A second order quadratic equation for the process of recombined crisps from Solanum tuberdsm flour and glutinous rice flour and Solanum tuberdsm flour and wheat flour by response surface methodology was built respectively. Response surface and contour were graphed with the sensory evaluation as the response value. Based on the analysis of the response surface plots and their corresponding contour plots, puffing time, amount of Solanum tuberdsm and water equilibrium time were explored. By using this new method. The optimum condition of the recombined crisps from Solanum tuberdsm flour and glutinous rice flour was obtained as follows: puffing time 125s, amount of Solanum tuberdsm 19.86% and water equilibrium time 0.86h. Under the optimized condition, the average sensory evaluation was 85.86. The optimum condition of the recombined crisps from Solanum tuberdsm flour and wheat flour was obtained as follows: puffing time 108s, amount of Solanum tuberdsm 19.9% and water equilibrium time 1.92h. Under the optimized condition, the average sensory evaluation was 87.40.
Key words: Recombined crisps from Solanum tuberdsm flour and glutinous rice flour; Solanum tuberdsm flour and wheat flour; Sensory evaluation; Response surface methodology
