食品工业科技2025，Vol.46Issue(23)：242-252,11.DOI:10.13386/j.issn1002-0306.2024100344
天麻脆片的研制、品质分析及其货架期预测
Development,Quality Analysis,and Shelf-Life Prediction of Gastrodia elata Crisp Chips
摘要
Abstract
Gastrodia elata crisp chips were developed using G.elata powder and wheat flour as the primary ingredients,employing puffing technology.The response surface methodology was utilized to optimize processing parameters based on single factor experiments.The physical and chemical and microbial properties of the chips were analyzed to evaluate quality.Additionally,changes in moisture content,sensory score,and color differences at varying storage temperatures were assessed,and shelf life was estimated using acid and peroxide values.The results showed that optimal parameters established included:on the basis of the mixed mass of G.elata powder and wheat flour of 100.0 g,adding 10.0 g G.elata powder,frying time of 30 min,frying temperature of 127 ℃,and thickness of 1.3 mm.The sensory score was 85.26±0.95 points.The G.elata crisp chips contained gastrodin,p-hydroxybenzyl alcohol and others six main active compounds,with gastrodin as most abundant.Compared to wheat flour crisp chips,G.elata crisp chips demonstrated higher hardness and chewability,a lower puffing rate and reduced viscoelasticity.Physicochemical and microbiological indices met hygienic standards.During the storage period,the moisture content gradually increased,the sensory score gradually decreased,and the color difference value showed dynamic changes.Initial peroxide and acid values were 0.04 g/100 g and 0.29 mg/g,respectively.Shelf-life at 25 ℃ was predicted to be 41 and 45 days using the Q10 method.This study offers valuable insights into the development and storage of G.elata products.关键词
天麻脆片/低温油炸/工艺优化/品质分析/货架期Key words
Gastrodia elata crisp chip/low temperature frying/optimization of process/quality analysis/shelf-life分类
轻工纺织引用本文复制引用
胡云飞,周德,朱妮,和劲松,赵明,唐卿雁..天麻脆片的研制、品质分析及其货架期预测[J].食品工业科技,2025,46(23):242-252,11.基金项目
云南省重大科技专项(202402AE090011) （202402AE090011）
云南省农业联合专项(202301BD070001-165) （202301BD070001-165）
云南特色植物提取实验室自主研究项目基金资助(2022YKZY001) （2022YKZY001）
云南省教育厅研究生基金项目(2024Y292). （2024Y292）
