淮山片变温压差干制工艺优化及其特性研究
【目的】优化淮山片变温压差干制工艺,并研究该工艺对淮山片结构和主要功能成分的影响,为利用变温压差干制技术生产高品质淮山干制品提供理论依据。【方法】以复水比、色泽和收缩率为评价指标,结合模糊评判,采用二次回归正交旋转组合试验设计优化淮山片变温压差干制工艺条件,研究膨化温度（X1）、抽空温度（X2）和抽空时间（X3）对淮山片变温压差干制效果的影响规律,以及变温压差干制工艺对淮山片品质的影响。【结果】建立了淮山片综合评分（Y）的回归方程：Y=6.97-0.63 X1-1.61 X2-1.07X3＋0.38X1X2-0.14X1X3＋0.044X2X3-0.67X1^2-0.57X2^2-0.92X3...
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| Published in | 南方农业学报 Vol. 47; no. 10; pp. 1743 - 1748 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
湖南农业大学 湖南省作物种质创新与资源利用重点实验室，长沙 410128%湖南农业大学 食品科技学院,长沙,410128%中国农业科学院 蔬菜花卉研究所,北京,100081%湖南农业大学 食品科技学院，长沙 410128
2016
湖南农业大学 食品科技学院，长沙 410128 湖南农业大学 湖南省作物种质创新与资源利用重点实验室，长沙 410128 湖南农业大学 湖南省植物功能成分利用协同创新中心，长沙 410128 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-1191 |
| DOI | 10.3969/jissn.2095-1191.2016.10.1743 |
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| Abstract | 【目的】优化淮山片变温压差干制工艺,并研究该工艺对淮山片结构和主要功能成分的影响,为利用变温压差干制技术生产高品质淮山干制品提供理论依据。【方法】以复水比、色泽和收缩率为评价指标,结合模糊评判,采用二次回归正交旋转组合试验设计优化淮山片变温压差干制工艺条件,研究膨化温度（X1）、抽空温度（X2）和抽空时间（X3）对淮山片变温压差干制效果的影响规律,以及变温压差干制工艺对淮山片品质的影响。【结果】建立了淮山片综合评分（Y）的回归方程：Y=6.97-0.63 X1-1.61 X2-1.07X3＋0.38X1X2-0.14X1X3＋0.044X2X3-0.67X1^2-0.57X2^2-0.92X3^2（R^2=0.9396）,3个因素对淮山片综合评分均有极显著影响（P〈0.01）。淮山片变温压差干制最佳工艺参数为：膨化温度87℃、抽空温度74℃、抽空时间138 min,在此条件下所制备的淮山片复水比为1.82,色泽L为91.32,收缩率为36.12%,综合评分为8.71分,得到的淮山片片形较好,黄酮和尿囊素保存率高。【结论】通过二次回归正交旋转组合设计优化得到的变温压差干制工艺能较好地保持淮山片片形、保留淮山活性成分,可有效应用于淮山片的干制,建立的模型能用于指导实际生产。 |
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| AbstractList | 【目的】优化淮山片变温压差干制工艺,并研究该工艺对淮山片结构和主要功能成分的影响,为利用变温压差干制技术生产高品质淮山干制品提供理论依据。【方法】以复水比、色泽和收缩率为评价指标,结合模糊评判,采用二次回归正交旋转组合试验设计优化淮山片变温压差干制工艺条件,研究膨化温度（X1）、抽空温度（X2）和抽空时间（X3）对淮山片变温压差干制效果的影响规律,以及变温压差干制工艺对淮山片品质的影响。【结果】建立了淮山片综合评分（Y）的回归方程：Y=6.97-0.63 X1-1.61 X2-1.07X3＋0.38X1X2-0.14X1X3＋0.044X2X3-0.67X1^2-0.57X2^2-0.92X3^2（R^2=0.9396）,3个因素对淮山片综合评分均有极显著影响（P〈0.01）。淮山片变温压差干制最佳工艺参数为：膨化温度87℃、抽空温度74℃、抽空时间138 min,在此条件下所制备的淮山片复水比为1.82,色泽L为91.32,收缩率为36.12%,综合评分为8.71分,得到的淮山片片形较好,黄酮和尿囊素保存率高。【结论】通过二次回归正交旋转组合设计优化得到的变温压差干制工艺能较好地保持淮山片片形、保留淮山活性成分,可有效应用于淮山片的干制,建立的模型能用于指导实际生产。 TS201.1; 【目的】优化淮山片变温压差干制工艺，并研究该工艺对淮山片结构和主要功能成分的影响，为利用变温压差干制技术生产高品质淮山干制品提供理论依据。【方法】以复水比、色泽和收缩率为评价指标，结合模糊评判，采用二次回归正交旋转组合试验设计优化淮山片变温压差干制工艺条件，研究膨化温度（X1）、抽空温度（X2）和抽空时间（X3）对淮山片变温压差干制效果的影响规律，以及变温压差干制工艺对淮山片品质的影响。【结果】建立了淮山片综合评分（Y）的回归方程：Y=6.97-0.63X1-1.61X2-1.07X3+0.38X1X2-0.14X1X3+0.044X2X3-0.67X12-0.57X22-0.92X32（R2=0.9396），3个因素对淮山片综合评分均有极显著影响（P＜0.01）。淮山片变温压差干制最佳工艺参数为：膨化温度87℃、抽空温度74℃、抽空时间138 min，在此条件下所制备的淮山片复水比为1.82，色泽L为91.32，收缩率为36.12%，综合评分为8.71分，得到的淮山片片形较好，黄酮和尿囊素保存率高。【结论】通过二次回归正交旋转组合设计优化得到的变温压差干制工艺能较好地保持淮山片片形、保留淮山活性成分，可有效应用于淮山片的干制，建立的模型能用于指导实际生产。 |
| Abstract_FL | Objective]Explosion puffing drying process for yam slices was optimized, its effects on microstructure and functional compounds of yam slices were investigated, in order to provide theoretical basis for actual production of high-quality yam slices. [Method]With rehydration rate, colour and shrinkage rate as evaluation indexes, puffing drying process was optimized using three-factor quadratic regression rotation combination design combined with fuzzy evaluation , and ef-fects of explosion puffing temperature (X1), vacuum drying temperature (X2) and time (X3) on quality of yam slices were analyzed. [Result]Results showed that, the regression equation was established:Y=6.97-0.63X1-1.61X2-1.07X3+0.38X1X2-0.14X1X3+0.044X2X3-0.67X12-0.57X22-0.92X32(R2=0.9396, Y was comprehensive score), puffing temperature, vacuum drying temperature and time could affect significantly comprehensive score of yam slices(P<0.01). The optimal process-ing parameters were as follows: puffing temperature being 87 ℃, vacuum drying temperature being 74 ℃ and vacuum drying time being 138 min. Under the above optimum conditions, the rehydration rate, colour, shrinkage rate and com-prehensive score of yam slices were up to 1.82, 91.32, 36.12% and 8.71, respectively. The obtained yam slices were high-quality, and had good shape and reserved more flavonoids and allantoin. [Conclusion]It is feasible that high-qual-ity yam slices is obtained using explosion puffing drying process optimized by quadratic regression rotation combination design, and the established regression model is suitable for practical production. |
| Author | 李清明 李志雅 张丽茹 赵小梅 熊兴耀 苏小军 |
| AuthorAffiliation | 湖南农业大学食品科技学院,长沙410128 湖南农业大学湖南省作物种质创新与资源利用重点实验室,长沙410128 中国农业科学院蔬菜花卉研究所,北京100081 湖南农业大学湖南省植物功能成分利用协同创新中心,长沙410128 |
| AuthorAffiliation_xml | – name: 湖南农业大学 食品科技学院，长沙 410128; 湖南农业大学 湖南省作物种质创新与资源利用重点实验室，长沙 410128%湖南农业大学 食品科技学院,长沙,410128%中国农业科学院 蔬菜花卉研究所,北京,100081%湖南农业大学 食品科技学院，长沙 410128; 湖南农业大学 湖南省作物种质创新与资源利用重点实验室，长沙 410128; 湖南农业大学 湖南省植物功能成分利用协同创新中心，长沙 410128 |
| Author_FL | ZHANG Li-ru LI Zhi-ya ZHAO Xiao-mei LI Qing-ming XIONG Xing-yao SU Xiao-jun |
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| DocumentTitleAlternate | Optimization of explosion puffing drying process of yam slice and study of its properties |
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| Keywords | 二次回归正交旋转组合设计 yam slice 变温压差干制 淮山片 explosion puffing drying quadratic regression orthogonal rotation combination design |
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| Notes | 45-1381/S yam slice; explosion puffing drying; quadratic regression orthogonal rotation combination design Objective】Explosion puffing drying process for yam slices was optimized,its effects on microstructure and functional compounds of yam slices were investigated,in order to provide theoretical basis for actual production of highquality yam slices.【Method】With rehydration rate,colour and shrinkage rate as evaluation indexes,puffing drying process was optimized using three-factor quadratic regression rotation combination design combined with fuzzy evaluation,and effects of explosion puffing temperature（X1）,vacuum drying temperature（X2） and time（X3） on quality of yam slices were analyzed.【Result】Results showed that,the regression equation was established：Y=6.97-0.63X1-1.61 X2-1.07 X3＋0.3 8 X1X2-0.14X1X3＋0.044X2X3-0.67X1^2-0.57X2^2,2-0.92X3^2（R^2=0.9396,Y was comprehensive score）,puffing temperature,vacuum drying temperature and time could affect significantly comprehensive score of yam slices（P0.01）.The optimal |
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| SubjectTerms | 二次回归正交旋转组合设计 变温压差干制 淮山片 |
| Title | 淮山片变温压差干制工艺优化及其特性研究 |
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