Process Optimization of Pueraria lobata Root Crisps and Cellulase Hydrolysis'Influence on Their Quality
To fully utilize the resources of Pueraria lobata root and improve the added value of P.lobata root products,P.lobata root harvested in Tengxian,Guangxi was taken as the research object.The optimal produc-tion process of P.lobata root crisps was determined through single factor and response surface experiments.The results showed that the optimal process parameters for fried P.lobata root crisps were:initial frying tem-perature was 124℃,initial frying time was 6 min,refrying temperature was 164℃,and refrying time was 54 s.Under these conditions,the P.lobata root crisps had a crispy taste and moderate oiliness,with a sensory score of 84.80.In addition,the effect of cellulase hydrolysis on the quality of P.lobata root crisps was investigated.The results showed that compared with the untreated P.lobata root crisps,the treated ones had more and smaller pores on the surface with higher water content(4.66%),oil content(20.73%),hardness(15.20 N)and brittleness(16.04 N),as well as lighter color.
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