Optimization of Processing Technology of Pleurotus citrinopileatus Sweet Potato Chips by Response Surface Methodology
With Pleurotus citrinopileatus and sweet potato as the main raw materials,a new type of nutritive potato chips was made by bak-ing in the oven,and the formula was optimized.Based on single factor experiment,the proportion of low gluten flour and sweet potato,the addition amount of Pleurotus citrinopileatus and the addition amount of salt were taken as independent variables,and the optimal addition amount of the three was obtained by sensory evaluation method.Then,the Box-Behnken test design in response surface method was used to optimize the production process of Pleurotus citrinopileatus sweet potato chips,and the optimal formula was obtained.The results showed that the ratio of flour to sweet potato was 4:6.Taking the total amount of low gluten flour and sweet potato as the calculation,the optimal formula was to add 13％Pleurotus citrinopileatus,0.8％salt.Under these conditions,the chips are golden in color,smooth in appearance,crisp and moderate,with sweet potato and Pleurotus citrinopileatus flavor.
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