Optimization of Processing Technology of Chinese Chestnut Stuffing by Response Surface Methodology
[Objective] To enrich the variety of Chinese chestnut products, promote the transformation of Chinese chestnut raw materials and increase added value, we developed a Chinese chestnut stuffing method and optimized the compounding process in order to provide a reference for the industrial development...
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Veröffentlicht in: | BIO web of conferences 2023-01, Vol.60, p.1016 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | [Objective]
To enrich the variety of Chinese chestnut products, promote the transformation of Chinese chestnut raw materials and increase added value, we developed a Chinese chestnut stuffing method and optimized the compounding process in order to provide a reference for the industrial development of Chinese chestnut stuffing.
[Method]
The degree of Chinese chestnut ripening, Chinese chestnut particle size, job’s tear dosage, red bean dosage and date paste dosage were optimized through single-factor experiments; then orthogonal experiments were conducted for the dosage of job’s tear, red bean and date paste. The Box-Behnken experimental results were then analyzed by response surface method.
[Results]
Firstly, it was determined that when the Chinese chestnut was steamed to the fifth to seventh degree of ripeness and crushed to 4-6 mesh size, the optimal amount of job’s tear was 10 g/25 g chestnut, red bean 10 g/25 g chestnut, and red date paste was 6 g/25 g chestnut.. The results of the orthogonal experiment showed that the compounding effect was better with the barley dosage of 9 g/25 g chestnut, red bean 10 g/25 g chestnut and red date paste 7 g/25 g chestnut. Response surface analysis yielded the regression equation Y (sensory score) = 8.2-0.27χ1 -0.059χ2 +0.26χ3 -0.22χ1 χ2 +0.062χ1 χ3 -0.46χ2 χ3 -0.81χ12 -0.41χ22 - 0.32χ32. The model had a low coefficient of variation (CV= 0.023), indicating that the equations fit well with high confidence.
[Conclusion]
A better quality Chinese chestnut filling could be obtained by compounding diced chestnuts of five to seven minutes steam ripening and crushed in 4-6 mesh with job’s tear, red beans and date paste in the ratio of 8.96 g/25 g, 9.77 g/25 g 7.37 g/25 g respectively. The error between the theoretical value (8.32 points) and the experimental value (8.28 points) was small (0.48%), indicating the optimized parameters are accurate and have practical value. |
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ISSN: | 2117-4458 2273-1709 2117-4458 |
DOI: | 10.1051/bioconf/20236001016 |