摘要:
以红枣切片为原料、模糊数学感官评分为指标,在单因素实验的基础上,选择物料厚度、真空度、干燥温度为自变量,利用响应面法对红枣脆片真空干燥工艺进行优化。结果表明:以感官评定为基础,对真空干燥红枣脆片的品质进行权重分析,得到权重集K=(色泽0.20,形状0.14,滋气味0.26,酥脆度0.40)。通过响应面分析得到红枣脆片真空干燥的最佳工艺条件为:物料厚度3 mm、真空度0.08 MPa、干燥温度60℃,在此条件下得到产品的感官评分为91.68分,产品色泽均匀、外形平整,枣香浓郁,酥脆可口。模糊数学评价与响应面法相结合用于红枣脆片真空干燥工艺条件的优化切实可行。与传统热风干燥方式相比较,真空干燥后的产品品质更佳。
Abstract:
Taking jujube chips as the raw materials,the fuzzy mathematics sensory evaluation as the index,single factor experiment,material thickness,vacuum degree,drying temperature were selected as independent variables and the vacuum drying technology was optimized by response surface methodology.The results showed that weight analysis for vacuum dried jujube chips was based on sensory evaluation and the weight collection was K=(color 0.20,shape 0.14,flavor 0.26,crisp degree 0.40). Through response surface analysis,the optimal conditions were as follows:Material thickness 3 mm,vacuum degree 0.08 MPa and drying temperature 60℃.Under this condition,sensory score was 91.68. The product had uniform color,complete shape,rich flavor,crisp and delicious. The application of the combining fuzzy mathematics and response surface method in the optimized technology of jujube chips by vacuum drying technology was feasible. In addition,compared with the traditional hot air drying,the product quality of vacuum drying would be better.
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