张 丹，周国燕^*

（上海理工大学健康科学与工程学院，上海 200093）

摘要：为提升山药泥品质，本试验以新鲜山药为原料，通过单因素与正交试验研究山药制泥过程中柠檬酸添加量、乳酸钙添加量、护色时间、蒸制温度等因素对山药泥感官品质、色差值、质构品质的影响。研究采用主成分分析法分析质构品质指标，后与感官品质、色差值指标进行综合分析优化。结果表明，最佳加工条件为柠檬酸添加量0.275%、乳酸钙添加量0.035%、护色时间12.5 min、蒸制温度95 ℃。在此条件下制得的山药泥口感细腻，软硬适中、有浓郁的山药味。

关键词：山药泥；加工工艺；正交试验；优化；主成分分析

中图分类号：TS255.3    文献标识码：A    文章编号：1674-506X（2022）04-0065-0008

The Optimization on the Processing Technology of Yam Puree by Orthogonal Test

ZHANG Dan, ZHOU Guoyan^*

（School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China）

Abstract：In order to improve the quality of yam puree, using fresh yam as raw material, through single factor and orthogonal experiments, research the effects of citric acid addition, calcium lactate addition, color protection time, and steaming temperature on the sensory quality, color difference and texture of yam. Principal component analysis method was used to analyze multiple texture indicators to obtain comprehensive indicators of texture quality, which are then orthogonally analyzed with sensory quality and color difference values. The results showed that the best processing conditions are: 0.275% of citric acid, 0.035% of calcium lactate, 12.5 min of color protection time, and a steaming temperature of 95 ℃. Under these conditions, the yam puree has a fine taste and moderate hardness, with strong yam flavor.

Keywords：yam mud puree; processing technology; orthogonal test; optimization; principal component analysis

doi：10.3969/j.issn.1674-506X.2022.04-011

收稿日期：2021-10-21

作者简介：张丹（1996-），女，硕士研究生。研究方向：食品加工工艺。

*通信作者：周国燕（1970-），女，博士，副教授。研究方向：食品冷冻冷藏和生物热科学。

引用格式：张丹,周国燕.山药制泥加工工艺正交优化试验研究[J].食品与发酵科技,2022,58(4):65-72.