【摘要】 以质构特性和感官评分为考查指标，研究酸芋苗保脆工艺条件，建立酸芋苗硬度预测模型。结果表明，酸芋苗最佳保脆工艺条件为酸芋苗在47 ℃下的0.10%柠檬酸溶液中漂烫15 min后沥干，以揉搓的方式分别添加辅料(以酸芋苗质量计)：食盐2.50%、氯化钙0.15%、乳酸钙0.05%，入缸压实，在28 ℃下密封发酵7 d。所制得的酸芋苗口感鲜嫩脆爽，硬度为242.29 N，弹性为0.90 N，咀嚼性为3.12 N，综合评分为0.89分。经Pearson系数分析发现，该工艺条件下，辅料添加方式、柠檬酸浓度、漂烫时间和温度、发酵温度因素下，酸芋苗硬度与果胶酸钙含量之间存在极显著线性相关(P<0.01)，发酵时间和食盐添加量因素下，此二者则存在显著线性相关(P<0.05)，说明该保脆工艺对酸芋苗质地有显著正向促进作用。一元线性回归模型预测酸芋苗的硬度值整体比实际测定值略低，标准误差均未超过15%，表明模型预测误差较小，预测值可靠。更多还原

【Abstract】 Taking texture characteristics and sensory scores as evaluation indicators,the process conditions for keeping sour taro (Colocasia esculenta) petioles crispness were studied,and a prediction model for taro petioles hardness was established.The results showed that the optimal crispy preservation process conditions for sour taro petioles as follows:the taro petioles were blanched in 0.10% citric acid solution at 47 ℃ for 15 min and then drained.The following auxiliary materials (based on the mass of taro petioles) were added by kneading:2.50% salt,0.15% calcium chloride,and 0.05% calcium lactate.The taro petioles were put into a cylinder and compacted.After being sealed,they were fermented at 28 ℃ for 7 days,the sour taro petioles were made,that the hardness of the sour taro petioles was 242.29 N,the elasticity was 0.90 N,the chewiness was 3.12 N,the comprehensive score was 0.89,and the taste was fresh,tender and crispy.Through Pearson coefficient analysis,it was found that there was a significant linear relationship between the hardness of sour taro petioles and the calcium pectate content (P<0.01) with this process conditions including the factors of auxiliary material addition method,citric acid concentration,blanching time and temperature,fermentation temperature.With the factors of fermentation time and salt addition,the two were significantly linearly correlated (P<0.05),indicating that these crispy preservation measures significantly and positively promoted the texture of sour taro petioles.According to the prediction of the one-variable linear regression model,it was found that the hardness value of sour taro petioles was slightly lower than the actual value,and the standard errors did not exceed 15%,indicating that the model prediction error was small and the prediction value was reliable.更多还原