CN109315744A - A kind of detection method of the sensory evaluation of instant lotus seed piece - Google Patents
A kind of detection method of the sensory evaluation of instant lotus seed piece Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F17/00—Digital computing or data processing equipment or methods, specially adapted for specific functions
- G06F17/10—Complex mathematical operations
- G06F17/18—Complex mathematical operations for evaluating statistical data, e.g. average values, frequency distributions, probability functions, regression analysis
Abstract
The present invention provides a kind of detection methods of the sensory evaluation of instant lotus seed piece.Detection method of the invention carries out sensory evaluation to instant lotus seed piece using fuzzy mathematics sensory evaluation method, in combination with the processing technology of response phase method optimization instant lotus seed piece, to obtain Optimal technique process and formula.Compared at present in food processing process, prevailing sensory evaluation, the method that grade classification is carried out using color, type of the marking mode to processed food, the invention avoids the influences of the subjective factor of sensory evaluation method, more science and objective appraisal are obtained, to instruct the final determination of process conditions.New method is provided for instant lotus seed machining process condition optimizing.
Description
Technical field
Present invention relates particularly to a kind of detection methods of the sensory evaluation of instant lotus seed piece.
Background technique
Lotus seeds are the seed of Nymphaeceae Nelumbo (Nympheaceae Nelumbo Adans) aquatic herbaceous plant's lotus, again
Claim lotus reality, lotus rice, lotus-seed kernel, the seedpod of the lotus, is distributed in national each province and city.Not only nutritive value is high for lotus seeds, has protein, carbon aquation
The microelements such as object, vitamin and calcium, phosphorus, iron, zinc are closed, and bioactive ingredients rich in and higher pharmacology are made
With, it is rich in polysaccharide, phenolic substances and superoxide dismutase, it is anti-with hypoglycemic, anti-oxidant, anti-aging, immunological regulation, whitening
Wrinkle, anti-inflammatory antiviral and liver protecting and other effects.
The converted products wide variety of lotus seeds mainly has lotus nut starch, lotus seed beverage, lotus seeds sauce, lotus seeds biscuit etc., also has solid
State lotus seeds prepared food.In food processing process, sensory evaluation occupies main status.Sensory evaluation eats processing using marking mode
Color, the type of product carry out grade classification, are easily influenced by subjective factor, evaluation result error is larger.CN102613508
A kind of processing technology of instant lotus seed piece is reported, process parameters range is big, and process part is controlled by sense organ, causes product
Quality uncertainty increases, and brings risk for production.And the current processing technology optimization method in relation to instant lotus seed piece is not
It has been reported that.
Summary of the invention
To solve the above problems, the present invention provides a kind of detection method of the sensory evaluation of instant lotus seed piece, feature
Be: it includes the following steps:
(1) take instant lotus seed piece to be checked, detect three indexs, A be lotus seeds content, B be deep-fat frying time, C is cut
Piece thickness；
(2) according to its sensory evaluation scores of following regression equation calculation Y:
Y=87.00-2.65A+1.05B-9.20C-1.15AB+3.35AC+1.85BC-8.58A2-12.28B2-
12.87C2。
The present invention also provides a kind of instant lotus seed machining process established according to aforementioned detection method, feature exists
In: it includes the following steps:
A sizes mixing: lotus nut starch, glutinous rice flour, sugar, salt, monosodium glutamate being mixed, the 20% of full powder is taken to add water with mass ratio 1:2
Modulation is slurried.
Powder is adjusted in b gelatinization: by slurry heating stirring to clear viscous shape, being poured into remaining full powder, is added water and stirred agglomerating.
C decatize: dough is wrapped with preservative film and is put into steamer the decatize 15min after upper vapour.
D aging: steamed dough is put into refrigerator cold-storage.
E chip drying: the good dough taking-up of aging is thinly sliced, dry.
F frying de-oiling: lotus seeds piece is equably put into oil cauldron frying.
Further, lotus nut starch, glutinous rice flour described in step a, white sugar, salt, the monosodium glutamate ratio in full powder are respectively 40%-
65%, 28.5%-53.5%, 5%, 1%, 0.5%, ratio preferably 44% of the lotus nut starch in Quan Fenzhong.
Further, refrigerated storage temperature described in step d is 4 DEG C；And/or the cold preservation time is 18~23h, preferably 22h.
Further, sheet thickness described in step e is 0.5~1.75mm, preferably 0.90mm.
Further, drying temperature described in step e is 50 DEG C, drying time 2h.
Further, frying temperature described in step f is 150~200 DEG C, preferably 190 DEG C；And/or deep-fat frying time be 4~
9s, preferably 8s.
A kind of detection method of the sensory evaluation of instant lotus seed piece of the invention uses fuzzy mathematics sensory evaluation system
Optimal work is desirably to obtain in combination with the processing technology of response phase method optimization instant lotus seed piece in instant lotus seed piece manufacture field
Skill condition and formula.New method is provided for instant lotus seed machining process condition optimizing.
Obviously, above content according to the present invention is not being departed from according to the ordinary technical knowledge and customary means of this field
Under the premise of the above-mentioned basic fundamental thought of the present invention, the modification, replacement or change of other diversified forms can also be made.
The specific embodiment of form by the following examples remakes further specifically above content of the invention
It is bright.But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to example below.It is all to be based on above content of the present invention
The technology realized all belongs to the scope of the present invention.
Detailed description of the invention
Influence of Fig. 1 lotus seeds content to instant lotus seed piece sensory evaluation scores
Influence of Fig. 2 deep-fat frying time to instant lotus seed piece sensory evaluation scores
Influence of Fig. 3 ageing time to instant lotus piece sensory evaluation scores
Influence of Fig. 4 slice thickness to instant lotus seed piece sensory evaluation scores
Influence of Fig. 5 frying temperature to instant lotus seed piece sensory evaluation scores
The response surface figure that Fig. 6-1 lotus seeds content and deep-fat frying time influence instant lotus seed piece sensory evaluation scores
The response surface figure that Fig. 6-2 lotus seeds content and fried thickness influence instant lotus seed piece sensory evaluation scores
The response surface figure that Fig. 6-3 deep-fat frying time and fried thickness influence instant lotus seed piece sensory evaluation scores
Fig. 7-1 lotus seeds content and deep-fat frying time influence each other to instant lotus seed piece sensory evaluation scores
Fig. 7-2 lotus seeds content and fried thickness influence each other to instant lotus seed piece sensory evaluation scores
Fig. 7-3 deep-fat frying time and fried thickness influence each other to instant lotus seed piece sensory evaluation scores
Specific embodiment
The sensory evaluation detection method of 1 instant lotus seed piece of experimental example
(1) instant lotus seed piece to be checked is taken, when retrospect technique is processed, the detection data of three indexs: A are lotus seeds content
43.84%, it is slice thickness 0.90mm that B, which are deep-fat frying time 8.02s, C,；
(2) data in step (1) are substituted into following its sensory evaluation scores of regression equation calculation Y, obtains instant lotus seed piece sense organ
Scoring is 89.0935 points；
Y=87.00-2.65A+1.05B-9.20C-1.15AB+3.35AC+1.85BC-8.58A2-12.28B2-
12.87C2。
The sensory evaluation detection method of 2 instant lotus seed piece of experimental example
(1) instant lotus seed piece to be checked is taken, when retrospect technique is processed, the detection data of three indexs: A are lotus seeds content
44%, it is slice thickness 0.90mm that B, which are deep-fat frying time 8s, C,；
(2) data in step (1) are substituted into following its sensory evaluation scores of regression equation calculation Y, obtains instant lotus seed piece sense organ
Scoring is 89.0756 points；
Y=87.00-2.65A+1.05B-9.20C-1.15AB+3.35AC+1.85BC-8.58A2-12.28B2-
12.87C2。
Beneficial effects of the present invention are illustrated below by way of experimental example:
The design of 1 single factor experiment of experimental example
According to instant lotus seed machining process process, with lotus seeds content, deep-fat frying time, ageing time, slice thickness, frying
Temperature is that single factor test is tested as follows:
(1) lotus seeds content: taking 40%, 45%, 50%, 55%, 60%, 65% lotus nut starch respectively, with lotus nut starch+glutinous rice
Based on powder=93.5%, the glutinous rice flour of corresponding content is added, 1% salt, 5% white sugar, 0.5% monosodium glutamate is added and mixes, it is fixed old
The change time is 21h, and slice thickness 0.75mm, frying temperature is 170 DEG C, deep-fat frying time 6s.Lotus seeds content is inquired into instant lotus
The influence of sub-pieces sensory evaluation.
(2) deep-fat frying time: taking 50% lotus nut starch and 43.5% glutinous rice flour, adds 1% salt, 5% white sugar, 0.5% monosodium glutamate, mixes
Even, fixed ageing time is 21h, and slice thickness 0.75mm, frying temperature is 170 DEG C, and deep-fat frying time takes 4,5,6,7,8,9s.
Inquire into influence of the deep-fat frying time to instant lotus seed piece sensory evaluation.
(3) ageing time: taking 50% lotus nut starch and 43.5% glutinous rice flour, adds 1% salt, 5% white sugar, 0.5% monosodium glutamate, mixes
Even, ageing time takes 18,19,20,21,22,23h, and fixed slice thickness is 0.75mm, and frying temperature is 170 DEG C, deep-fat frying time
6s.Inquire into influence of the ageing time to instant lotus seed piece sensory evaluation.
(4) slice thickness: taking 50% lotus nut starch and 43.5% glutinous rice flour, adds 1% salt, 5% white sugar, 0.5% monosodium glutamate, mixes
Even, slice thickness takes 0.5,0.75,1,1.25,1.5,1.75mm, and fixed ageing time 21h, frying temperature is 170 DEG C, fried
Time 6s.Inquire into influence of the slice thickness to instant lotus seed piece sensory evaluation.
(5) frying temperature: taking 50% lotus nut starch and 43.5% glutinous rice flour, adds 1% salt, 5% white sugar, 0.5% monosodium glutamate, mixes
Even, fixed ageing time is 21h, slice thickness 0.75mm, deep-fat frying time 6s, frying temperature takes 150,160,170,180,
190,200℃.Inquire into influence of the frying temperature to instant lotus seed piece sensory evaluation.Its each group test sequence and experimental condition are shown in Table 1.
1 single factor experiment of table designs table
The foundation of 2 fuzzy mathematical model of experimental example
(1) sensory evaluation
The evaluation group that totally 10 people form of Faculty and Students from food science and engineering, it is instant to 30 respectively
5 quality of lotus seeds piece sample, appearance, color, mouthfeel, smell indexs carry out sensory evaluations, to each evaluation index from very well,
Preferably, generally, poor, very poor 5 grades evaluated, product quality evaluation criterion is shown in Table 2.
2 product quality judgment criteria of table
(2) fuzzy mathematics Analyses Methods for Sensory Evaluation Results
The evaluation group being made of 10 people carries out evaluation marking to 30 samples, and evaluation result collection is summarized and united
Meter analysis, obtains instant lotus seed piece Analyses Methods for Sensory Evaluation Results, evaluation result is shown in Table 3.
3 instant lotus seed piece Analyses Methods for Sensory Evaluation Results of table
(3) fuzzy matrix establishes result
As shown in Table 3, in the sensory evaluation group of 10 people composition evaluates the quality of sample 1,0 people thinks very
Good, 5 people think preferably, and 4 people think generally, and 1 people thinks poor, and 0 people thinks poor, then AQuality=[0 0.5 0.4 0.1 0], together
Manage AAppearance=[0.1 0.2 0.7 0 0], AColor=[0 0.1 0.6 0.3 0], AMouthfeel=[0 0.5 0.3 0.2 0], ASmell=
[0 0.2 0.7 0.1 0] write the evaluation result of above-mentioned 5 factors as the jdgement matrix of sample 1, as R1；It can similarly obtain
To R2-R30The matrix of sample.
It is given a mark according to evaluation group member to weight shared by 5 quality, appearance, color, mouthfeel, smell factors, really
Determine weight sets a=(0.1,0.1,0.2,0.4,0.2).
Weight a is subjected to blurring mapping, i.e. b multiplied by jdgement matrix Ri=aRi(i=1,2 ..., 30), can be obtained each sample
The fuzzy relation comprehensive evaluation result of product, it is fine, preferable, general, poor, very poor when matrix reflection is to sample progress sensory evaluation
Agree with compare.By taking sample 1 as an example, blurring mapping comprehensive evaluation result are as follows:
Wherein, b11=0.1 × 0+0.1 × 0.1+0.2 × 0+0.4 × 0+0.2 × 0=0.01, b12=0.1 × 0.5+0.1
× 0.2+0.2 × 0.1+0.4 × 0.5+0.2 × 0.2=0.33, b13=0.49, b14=0.17, b15=0；The above results show
At the process conditions, what sample 1 was evaluated very well agree with than for 1%, preferably agree with than for 33%, general agree with comparing
For 49%, difference agree with than for 17%, very poor agree with than being 0%.B similarly can be obtained2-b30The fuzzy relation synthesis of sample is commented
Valence result.
3 single factor experiment sensory evaluation of experimental example
(1) single factor experiment Analyses Methods for Sensory Evaluation Results
According to Comment gathers and evaluation index distribution of grades, fine 100 points are set, preferable 80 points, generally 60 points, poor 40
Point, poor 0 point, i.e. opinion rating collection K=(100,80,60,40,0).Instant lotus seed piece fuzzy overall evaluation score T=bK, by
1st sample b1=(0.01,0.33,0.49,0.17,0) it is found that the 1st instant lotus seed piece sample comprehensive score T1=0.01
× 100+0.33 × 80+0.49 × 60+0.17 × 40+0 × 0=63.6, similarly can be obtained T2-T30The comprehensive score of sample,
Calculated result is as shown in table 4.
4 single factor experiment sensory score result of table
(2) influence of the lotus seeds content to instant lotus seed piece sensory evaluation scores
Contain lotus seed starch in lotus seeds, and amylose content is higher in lotus seed starch, amylose content directly affects
The hardness of instant lotus seed piece, when amylose content is lower, instant lotus seed piece quality is partially soft, when amylose content compared with
Gao Shi, texture is too hard for instant lotus seed piece.As shown in Figure 1, when lotus seeds content is 40%~45%, with the liter of lotus seeds content
The sensory evaluation scores of height, instant lotus seed piece gradually increase；When lotus seeds content is 45%, the sensory evaluation scores of instant lotus seed piece reach most
Height is 67.8 points；But as lotus seeds content continues to increase to 65%, the sensory evaluation scores of instant lotus seed piece are continued to decline.This explanation
Lotus seeds too high levels or it is too low when, the quality of instant lotus seed piece is bad, influences sensory evaluation scores.Therefore, choosing lotus seeds content is
40%~50% carries out response surface optimization test.
(3) influence of the deep-fat frying time to instant lotus seed piece sensory evaluation scores
As shown in Figure 2, when deep-fat frying time is in 4~8s, the sensory evaluation scores of instant lotus seed piece are gradually increased；Work as deep-fat frying time
When for 8s, the sensory evaluation scores of instant lotus seed piece reach highest, are 72.8 points；When deep-fat frying time continues growing, instant lotus seed piece
Sensory evaluation scores continue to decline.Because deep-fat frying time is too low, it is not yet done to will lead to instant lotus seed piece, half-cooked, influences mouthfeel, and fried
Time is excessively high, and instant lotus seed sector-meeting generates the smell of burning because fried excessive, influences mouthfeel.So select deep-fat frying time for 7~8s into
The test of row response surface optimization.
(4) influence of the ageing time to instant lotus seed piece sensory evaluation scores
From the figure 3, it may be seen that the sensory evaluation scores of instant lotus seed piece gradually increase when ageing time is in 18~22h；When aging
Between be 22h when, the sensory evaluation scores of instant lotus seed piece reach highest, be 68 points；When ageing time continues growing, instant lotus seed piece
Sensory evaluation scores continue to decline.But because organoleptic effects amplitude of variation of the ageing time to instant lotus seed piece is more gentle, therefore optimize examination
It is optimal ageing time that 22h is selected when testing.
(5) influence of the slice thickness to instant lotus seed piece sensory evaluation scores
Slice thickness is bigger to the organoleptic effects of instant lotus seed piece, as shown in Figure 4, when slice thickness is by 0.5~1mm
When, the sensory evaluation scores of instant lotus seed piece gradually increase；When slice thickness is 1mm, the sensory evaluation scores of instant lotus seed piece reach most
Height is 76.4 points；When slice thickness continues growing, the sensory evaluation scores of instant lotus seed piece are continued to decline.Because working as deep-fat frying time
One timing of control, slice thickness is excessively thin to be easy to produce the slight smell of burning, and slice thickness is blocked up, is not easy ripe, has half-cooked existing
As being even entirely raw.Therefore slice thickness is selected to carry out response surface optimization test for 0.75mm~1.25mm.
(6) even if the influence of frying temperature pair lotus seeds piece sensory evaluation scores
As shown in Figure 5, when frying temperature is by 150~190 DEG C, the sensory evaluation scores of instant lotus seed piece are gradually increased；Work as oil
When fried temperature is 190 DEG C, the sensory evaluation scores of instant lotus seed piece reach highest, are 75.6 points；When frying temperature continues growing, i.e.,
The sensory evaluation scores for eating lotus seeds piece continue to decline.But because frying temperature to the organoleptic effects amplitude of variation of instant lotus seed piece relatively
It is small, therefore it is optimal frying temperature that 190 DEG C are selected when Optimum Experiment.
4 response phase method optimization processing technology of experimental example
(1) response surface design experiment
According to single factor experiment result and analysis, in view of ageing time and frying temperature to the organoleptic effects of instant lotus seed piece
It is smaller, therefore when use response phase method optimization instant lotus seed machining process, it is to close with lotus seeds content, deep-fat frying time, slice thickness
Key technological parameter, design Three factors-levels Box-Behnken response surface optimization test, and with the fuzzy mathematics of instant lotus seed piece
Sensory evaluation is inspection target, designs the test of 17 various combinations, experimental factor level is as shown in Table 5.
Table 5Box-Benhnken experimental design and result
(2) response surface analysis and optimization
Data in table 6 are analyzed, obtain instant lotus seed piece sensory evaluation scores (Y) to independent variable lotus seeds content (A), frying
Time (B), slice thickness (C) multiple regression equation: Y=87.00-2.65A+1.05B-9.20C-1.15AB+3.35AC+
1.85BC-8.58A2-12.28B2-12.87C2
In the secondary multiple regression equation, the order of magnitude of each term coefficient reflects each impact factor to instant lotus seed piece
The influence degree of sense organ, positive and negative number reflects that it influences direction.Wherein, the Monomial coefficient size of equation determine each influence because
Influence degree of the son to instant lotus seed piece sense organ；By regression equation it is found that influence of each impact factor to instant lotus seed piece sense organ
Degree are as follows: slice thickness > lotus seeds content > deep-fat frying time.
For the validity for examining the secondary multiple regression equation, further to the conspicuousness and multiple regression of instant lotus seed piece
The variance of model is analyzed, and analysis the results are shown in Table 6.
6 regression model variance analysis result of table
Note: * indicates significant difference, i.e. P < 0.05；* indicates that difference is extremely significant, i.e. P < 0.01.
As shown in Table 6, influence of the A of regression equation to response Y is extremely significant (P < 0.01), influence of the B to response Y
Not significant (P > 0.05), influence of the C to response Y are extremely significant (P < 0.01)；The quadratic term A of regression equation2、B2、C2To response
The influence of value Y is extremely significant (P < 0.01)；Interaction item AB is not significant (P > 0.05) to response Y, and interaction item AC is aobvious to response Y
It writes (P < 0.05), interaction item BC is not significant (P > 0.05) to response Y.
The P < 0.01 that regression model is examined, indicates that the regression model is extremely significant；Coefficient of determination R2It is 0.9880, correction system
Number RAdj 2It is 0.9727, coefficient of determination R2Higher than 0.90, illustrate that the fitting degree of regression model is high.Losing quasi- item P > 0.05 is not show
It writes, further illustrates that regression model and actual conditions fitting degree are high.
(3) interactive analysis
Response surface figure is the intuitive embodiment of regression equation；If the response surface figure curved surface gradient is precipitous, contour is intensively and at ellipse
It is round, then it represents that two impact factor reciprocations are big；If response surface figure curved surface gentle gradient, contour is rounded shows two influences
Factor reciprocation is small.
By Fig. 6-1, Fig. 6-2, Fig. 6-3 it is found that Parameters variation in instant lotus seed piece process to the shadows of sensory evaluation scores
It rings different.Wherein, Fig. 6-1, Fig. 7-1 show the influence of lotus seeds content and deep-fat frying time to instant lotus seed piece sensory evaluation scores Y, ring
Face figure curved surface gentle gradient is answered, contour arrangement is sparse and tends to be round, illustrates lotus seeds content and deep-fat frying time to instant lotus seed
The reciprocal effect of piece sensory evaluation scores is weak, and A and B be not significant to the reciprocation of Y.Fig. 6-2, Fig. 7-2 show lotus seeds content and frying
Influence of the thickness to instant lotus seed piece sensory evaluation scores, the response surface figure curved surface gradient is precipitous, and contour arrangement, which is closely cut, tends to be ellipse
Circle illustrates that A, B are big to the reciprocal effect of Y, significant interaction.It also can be thick by deep-fat frying time known to Fig. 6-3,7-3 and frying
It spends larger to Y reciprocal effect.
(4) extracting parameter optimization and model verifying
By contour and response surface analysis, response surface figure curved surface is all downward opening parabolic surface, illustrates to investigate and refers to
There are maximum values for mark.The optimum combination of tested variable is found out with Design-Expert analysis software, i.e. lotus seeds content is
43.84%, deep-fat frying time 8.02s, frying are with a thickness of 0.90mm.In this operating condition, the sensory evaluation scores of instant lotus seed piece
It is 89.0935 points.
In order to verify the validity of fitting degree and equation between predicted value and measured value, verification test is carried out.But it examines
The feasibility for considering operation, is modified argument value: lotus seeds content is 44%, deep-fat frying time 8s, it is fried with a thickness of
0.90mm.The quadratic regression equation that the above numerical value is substituted into fitting, it is 89.0756 that instant lotus seed piece sensory evaluation scores, which are calculated,
Point.With this condition, by 3 parallel laboratory tests, sensory evaluation scores are 89.0 points, close to model predication value.Result, it is believed that this test
The mathematical model established is suitable effective.
Claims (7)
1. a kind of detection method of the sensory evaluation of instant lotus seed piece, it is characterised in that: it includes the following steps:
(1) take instant lotus seed piece to be checked, detect three indexs, A be lotus seeds content, B be deep-fat frying time, C be slice thick
Degree；
(2) according to its sensory evaluation scores of following regression equation calculation Y:
Y=87.00-2.65A+1.05B-9.20C-1.15AB+3.35AC+1.85BC-8.58A2-12.28B2-12.87C2。
2. a kind of instant lotus seed machining process established according to detection method described in claim 1, it is characterised in that: it includes
Following steps:
A sizes mixing: lotus nut starch, glutinous rice flour, sugar, salt, monosodium glutamate being mixed, the 20% of full powder is taken to add water to modulate with mass ratio 1:2
It is slurried.
Powder is adjusted in b gelatinization: by slurry heating stirring to clear viscous shape, being poured into remaining full powder, is added water and stirred agglomerating.
C decatize: dough is wrapped with preservative film and is put into steamer the decatize 15min after upper vapour.
D aging: steamed dough is put into refrigerator cold-storage.
E chip drying: the good dough taking-up of aging is thinly sliced, dry.
F frying de-oiling: lotus seeds piece is equably put into oil cauldron frying.
3. optimization method according to claim 2, it is characterised in that: lotus nut starch described in step a, glutinous rice flour, white sugar, salt,
Monosodium glutamate ratio in full powder is respectively 40%-65%, 28.5%-53.5%, 5%, 1%, 0.5%, and the lotus nut starch is in full powder
In ratio preferably 44%.
4. optimization method according to claim 2, it is characterised in that: refrigerated storage temperature described in step d is 4 DEG C；And/or institute
Stating cold preservation time is 18~23h, preferably 22h.
5. optimization method according to claim 2, it is characterised in that: sheet thickness described in step e is 0.5~1.75mm,
It is preferred that 0.90mm.
6. optimization method according to claim 2, it is characterised in that: drying temperature described in step e is 50 DEG C, drying time
For 2h.
7. optimization method according to claim 2, it is characterised in that: frying temperature described in step f is 150~200 DEG C, excellent
Select 190 DEG C；And/or deep-fat frying time is 4~9s, preferably 8s.
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| CN112956724A (en) * | 2021-02-09 | 2021-06-15 | 广西中烟工业有限责任公司 | Cut tobacco drying process parameter optimization method |
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| CN106174230A (en) * | 2016-08-14 | 2016-12-07 | 涂爱妹 | A kind of Fructus Fortunellae Margaritae potato chips and preparation method thereof |
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