本文采用响应面试验设计方法研究低温真空油炸莲子的最佳工艺。对莲子进行低温真空油炸实验，测量油炸后莲子的硬度、含油量，研究了单因素对油炸莲子硬度和含油量的影响，采用Box-Behnken Design建立回归模型，分析真空度（0.085~0.095 MPa）、油炸温度（80~90 ℃）、油炸时间（15~25 min）对莲子休闲食品品质的影响，优选出最佳的加工工艺条件。结果显示，采用Box-Behnken Design建立的2个回归模型的R2分别为0.9987，0.9930，均接近1，回归模型拟合度良好；优选得到低温真空油炸的最佳工艺参数为：油炸温度80 ℃、油炸时间25 min、油炸真空度0.095 MPa、水分55%、厚度1/2；低温真空油炸的莲子，其感官特征都明显优于常压油炸莲子。因此，采用响应面试验设计方法对莲子低温真空油炸工艺进行优选是可行的，且优选工艺下的油炸莲子感官特征较常压油炸要好。

In this work, the optimum technology of low temperature vacuum-frying lotus seeds was investigated by response surface methodology. The effects of single factor on the hardness and oil content of vacuum-frying lotus seeds were evaluated. The regression models were established by box Behnken design and used to analyze the effects of vacuum degree (0.085~0.095 MPa), frying temperature (80~90 ℃) and frying time (15~25 min) on the quality of lotus seed snack food, and the optimum technology parameters were selected. The results showed that, R2 of the two regression models were 0.9987 and 0.9930, respectively, which both were close to 1. The fitting degree of the regression models was good. The optimal technological parameters of low-temperature vacuum-frying method were obtained as follows: frying temperature of 80 ℃, frying time of 25 min, frying vacuum degree of 0.095 MPa, lotus seed moisture of 55%, thickness of 1/2. The sensory characteristics of low-temperature vacuum-frying lotus seeds were significantly better than those of normal pressure frying lotus seeds. Therefore, it could be feasible to optimize the low-temperature vacuum-frying process of lotus seeds by response surface methodology, and the sensory characteristics of lotus seeds fried under the optimized process were better than that of normal pressure frying method.

江苏省大学生创新创业训练计划项目（201912806035Y）