响应面法优化油炸虾壳制作工艺Optimization of Processing Technology of Fried Shrimp Shells by Response Surface Method
蒋明均,沙文轩,王秋玉,陈胜可,戴恒,陈志炎
摘要(Abstract)：
以废物利用为核心理念进行产品设计，选取虾壳为主要原料，白醋浸泡时间、油温和油炸时间为3个影响因素，油炸虾壳的感官品质评分为主要指标，采用3因素3水平的响应面试验法优化油炸虾壳的配方，对最优配方进行质构、卡路里分析。结果表明，炸制虾壳的最佳配方为：虾壳10 g,放置于40 g白醋中浸泡10 min,加入2 g盐、10 g葱姜料酒腌制，裹上45 g炸鸡粉在240℃油温下炸制10 s,制作出的油炸虾壳色泽金黄、形态完整、风味浓郁、感官品质最佳。
关键词(KeyWords)： 虾壳;废物利用;响应面分析;质构;卡路里
基金项目(Foundation): 国家自然基金(32001743);; 江苏省自然基金(BK20180922);; 烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2020Z17);; 扬州大学大学生科技创新基金项目(X20200909)
作者(Author): 蒋明均,沙文轩,王秋玉,陈胜可,戴恒,陈志炎
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