李鹏飞¹，朱香香¹，李世娜²，刘璞钰¹，田佳颖¹，赵保堂^1*，王卫红¹，肖 蕊³

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；

2.甘肃农业大学人文学院，甘肃兰州 730070；

3.兰州中检科测试技术有限公司，甘肃兰州 730070）

摘要：以红枣为原料，以红枣感官评分为指标，考察油种类、油炸时间、油炸温度、切片厚度、真空度对红枣脆片的感官影响，在此基础上，采用响应面法优化低温真空油炸红枣脆片工艺。经过多次实验探究，综合感官评价反馈，确定最优参数：棕榈油、油炸温度89 ℃，油炸时间33 min，真空度0.07 MPa，切片厚度4 mm，感官评分为91，产品色泽良好，外形规整，枣香四溢，酥脆可口，可更好地保留红枣的营养价值及风味。

关键词：低温真空油炸；红枣；脆片

中图分类号：TS255.42   文献标识码：A   文章编号：1674-506X（2021）02-0097-0006

Optimization of Low Temperature Vacuum Fried Jujube Chips

by Response Surface Methodology

LI Peng-fei¹, ZHU Xiang-xiang¹, LI Shi-na², LIU Pu-yu¹, TIAN Jia-ying¹, ZHAO Bao-tang^1*, WANG Wei-hong¹, XIAO Rui³

（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2.College of Faculty of Humanities, Gansu Agricultural University, Lanzhou Gansu 730070, China;

3.Lanzhou China Testing Technology Co. Ltd., Lanzhou Gansu 730070, China）

Abstract：The purpose of this study is to take jujube as raw material and mainly consider the sensory score of the product. First, single factor test (oil types, frying temperature, frying time, product thickness, vacuum degree) is conducted to narrow the test range, and response surface method is adopted to optimize the low-temperature vacuum deep-fried jujube crisp chip technology. After several experiments and sensory feedback, the following process conditions were determined: palm oil, frying temperature 89 ℃, frying time 33 min, vacuum degree 0.07 MPa, and product thickness 4mm. The obtained product had high sensory score (91), good color, neat appearance, jujube fragrance, crisp and delicious.

Keywords：low-temperature vacuum frying technology; jujube; crisp

doi：10.3969/j.issn.1674-506X.2021.02-014

收稿日期：2020-07-08

基金项目：甘肃农业大学国家级大学生创新创业训练计划项目（202010733030）

作者简介：李鹏飞（1999-），男，本科，食品科学与工程专业。

*通信作者

引文格式：李鹏飞,朱香香,李世娜,等.响应面法优化低温真空油炸红枣脆片工艺[J].食品与发酵科技,2021,57(2):97-102.