| Day lily is rich in polysaccharides,proteins,vitamins and other nutrients and flavonoids,anthraquinone and other functional components,which is a kind of medicine and food for both functional vegetables.Using fresh Day lily(F),Day lily pollen(P),dried Day lily(D)and wheat flour(FL)as the main raw materials,with soybean(So),peanut(Pe),sesame(Se),sesame(S e)and sucrose(Su)as auxiliary materials,this study developed non-fried and reshaped Day lily chips.The main research contents and results are as follows:Study on the quality and bioaccessibility of flavonoids of reshaped Day lily crisps.The influence of different raw materials and auxiliary materials on the quality of reshaped Day lily crisps was studied.The flavonoids bioaccessibility of chip products processed from F,P and D was analyzed by in vitro simulated digestion test.The results showed that the quality and flavonoids bioaccessibility of chip from different raw materials were different.The total values of sensory scores for F-chip,Pchip,and D-chip were 86.3,70.8,63.5.Three kinds of Day lily raw materials and four kinds of auxiliary materials had significant effects on the color,texture and Tg of chips.F-chip had the largest L*value,P-chip had the greatest hardness and fragility,and F-chip had the lowest Tg.F/FL/So/Pe/Se/Su chip had the largest L*value,F/FL/So,F/FL/Pe,F/FL/Su,F/FL/So/Pe/Se/Su/S u chips and hardness varied significantly from F/FL(P<0.05),the other five chips were significantly different from F/FL(P<0.05),except F/FL/Se The Tg values were significantly different(P<0.05).In digestion,the average particle size of the digestive solution of the three chips was significantly different from the flavonoids content(P<0.05),and the P-chip had the highest flavonoids bioaccessibility.Based on the sensory quality and bioaccessibility of flavonoids,theoverall quality of F-chip and four composite excipients was the relatively best.Formulation optimization of reshaped Day lily crisps.Based on the single factor test,using the response surface optimization method,through the equation fitting.The results showed that different additions of various auxiliary materials had different effects on the sensory evaluation of the Day lily chip products,and the sensory score peaks when the addition amount reached the appropriate addition value.In soybean,peanut,sesame,4.0%,6.0%and 5.0%,respectively,the sensory scores were 80.37,85.93,82.96 and 86.67,respectively.The best formula ratio was revised as:raw material:soybean:peanut:sesame:sucrose = 100:3.7:3.8:5.7:5.0.Study on optimization of process parameters of reshaped Day lily crisps.Using one-factor test and Box-Behnken response surface optimization method,combined with principal component analysis and membership comprehensive scoring method,with sensory evaluation,color difference E,hardness and britleness as the evaluation indicators,and the comprehensive score value as the response value,the best formula was obtained through equation fitting.The results showed that the pressing temperature suitable for remolding was 120℃,pressing time of 80 s and drying temperature of 75℃.The characteristic root of the color difference and hardness was>1,and the cumulative variance contribution rate was 86.021%,over 85%.Through multiple regression fitting and secondary regression model prediction,the pressing temperature was 121℃,the pressing time was 80 s,and the drying temperature was 75℃.Establishment and verification of Shelf-life prediction model of Day lily chips.Taking color difference and hardness as the main quality indexes,the influence of the storage temperature of 25℃,30℃ and 40℃ on the quality of Day lily chips after packaging was studied.According to the changed law of quality of chips with time at different temperatures,the ΔE,hardness and fragility were taken as the key quality factors of the model establishment,and the Arrhenius equation was used to establish the kinetic model to predict the shelf-life of chip products.The results showed that the Arrhenius equation fitting coefficient R2 was above 0.90,including the shelf-life model built with the fragility value.The highest prediction accuracy had an error value that was 2.00%.The validation results showed that the shelf-life of 25℃ storage conditions was 95 days. |
