摘要:根據(jù)Box-Behnken的中心組合試驗(yàn)設(shè)計(jì)原理，在單因素試驗(yàn)的基礎(chǔ)上，采用三因素三水平的響應(yīng)曲面分析法，分別建立了再造型紫薯粉糯米粉脆片和再造型紫薯粉面粉脆片加工的二次多項(xiàng)數(shù)學(xué)模型，并以感官得分為響應(yīng)值作響應(yīng)面和等高線，考察了膨化時(shí)間、紫薯添加量和水分均衡時(shí)間對(duì)再造型紫薯脆片的影響。結(jié)果表明：再造型紫薯粉糯米粉脆片加工的最佳工藝參數(shù)為膨化時(shí)間125s、紫薯添加量19.86%、水分均衡時(shí)間0.86h，此時(shí)感官得分為85.86；再造型紫薯粉面粉脆片加工的最佳工藝參數(shù)為膨化時(shí)間108s、紫薯添加量19.9%、水分均衡時(shí)間1.92h，此時(shí)感官得分為87.40。

關(guān)鍵詞：再造型紫薯粉糯米粉脆片；再造型紫薯粉面粉脆片；感官得分；響應(yīng)曲面法

Abstract:The process of recombined crisps from Solanum tuberdsm by response surface methodology was researched. On the basis of one-factor tests and the Box-Behnken center-united experimental design principie, the method of response surface analysis with three factors and three levels was adopted. A second order quadratic equation for the process of recombined crisps from Solanum tuberdsm flour and glutinous rice flour and Solanum tuberdsm flour and wheat flour by response surface methodology was built respectively. Response surface and contour were graphed with the sensory evaluation as the response value. Based on the analysis of the response surface plots and their corresponding contour plots, puffing time, amount of Solanum tuberdsm and water equilibrium time were explored. By using this new method. The optimum condition of the recombined crisps from Solanum tuberdsm flour and glutinous rice flour was obtained as follows: puffing time 125s, amount of Solanum tuberdsm 19.86% and water equilibrium time 0.86h. Under the optimized condition, the average sensory evaluation was 85.86. The optimum condition of the recombined crisps from Solanum tuberdsm flour and wheat flour was obtained as follows: puffing time 108s, amount of Solanum tuberdsm 19.9% and water equilibrium time 1.92h. Under the optimized condition, the average sensory evaluation was 87.40.

Key words: Recombined crisps from Solanum tuberdsm flour and glutinous rice flour; Solanum tuberdsm flour and wheat flour; Sensory evaluation; Response surface methodology