响应面试验优化胡椒鲜果油炸工艺

doi:10.7506/spkx1002-6630-20161209

食品科学

响应面试验优化胡椒鲜果油炸工艺

杨继敏，周雪敏，朱科学，谷风林，房一明，吴桂苹

1.中国热带农业科学院香料饮料研究所，海南万宁 571533；2.黑龙江八一农垦大学食品学院，黑龙江大庆 163319；
3.华中农业大学食品科学技术学院，湖北武汉 430070；4.国家重要热带作物工程技术研究中心，海南万宁 571533

出版日期:2016-06-25 发布日期:2016-06-29
通讯作者: 谷风林
基金资助:
海南省工程技术研究中心建设项目（gczx2014003）；海南省应用技术研发与示范推广专项（ZDXM2014054）

Optimization of Frying Process of Fresh Peppers by Using Response Surface Methodology

YANG Jimin, ZHOU Xuemin, ZHU Kexue, GU Fenglin, FANG Yiming, WU Guiping

1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China;
2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
4. National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China

Online:2016-06-25 Published:2016-06-29
Contact: GU Fenglin

摘要/Abstract

摘要：

为优化胡椒鲜果油炸的工艺，选取油炸温度、油炸时间、料油比为影响因素，以油炸胡椒鲜果中胡椒碱和胡椒精油含量为指标进行研究。在单因素试验的基础上，采用Box-Behnken试验设计构建多项式回归方程的模型，通过响应面分析得到胡椒鲜果最优油炸工艺为：油炸温度92 ℃、油炸时间3 min、料油比1∶1。此条件下胡椒鲜果油炸品质最优，胡椒碱含量预测值为4.28 g/100 g，胡椒精油含量预测值为1.73 mL/100 g，而胡椒碱含量真实值为4.23 g/100 g，胡椒精油含量真实值为1.71 mL/100 g，与预测结果相对偏差仅为1.27%和1.24%。

关键词: 响应面, 胡椒鲜果, 胡椒碱, 胡椒精油

Abstract:

This study investigated the optimization of the frying process of fresh peppers using combination of one-factor-ata-
time method (OFAT) and response surface methodology (RSM). The independent variables were frying temperature, frying
time and the ratio of material to oil. The responses were the contents of piperine and pepper essential oil. A polynomial
regression model equation was constructed using a Box-Behnken design. The response surface analysis showed that the
optimal frying conditions that provided the best quality of fried peppers were obtained as follows: temperature, 92 ℃; time,
3 min and the ratio of material to oil, 1:1. Under these conditions, the predicted contents of piperine and pepper essential
oil were 4.28 g/100 g and 1.73 mL/100 g, respectively, and the corresponding experimental values were 4.23 g/100 g and
1.71 mL/100 g, respectively.

Key words: response surface methodology, fresh pepper, piperine, pepper essential oil

中图分类号:

TS255.5

杨继敏，周雪敏，朱科学，谷风林，房一明，吴桂苹. 响应面试验优化胡椒鲜果油炸工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-20161209.

YANG Jimin, ZHOU Xuemin, ZHU Kexue, GU Fenglin, FANG Yiming, WU Guiping. Optimization of Frying Process of Fresh Peppers by Using Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-20161209.

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响应面试验优化胡椒鲜果油炸工艺

Optimization of Frying Process of Fresh Peppers by Using Response Surface Methodology

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