[1]杨芳.蔓越莓墨西哥辣椒酱的工艺优化及质构特性分析[J].中国调味品,2019,(02):59-64.
 Optimization Processes and Textural Properties Study of Cranberry Mexico Chili Sauce[J].CHINA CONDIMENT,2019,(02):59-64.
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蔓越莓墨西哥辣椒酱的工艺优化及质构特性分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
59-64
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Optimization Processes and Textural Properties Study of Cranberry Mexico Chili Sauce
作者:
杨芳
文献标志码:
A
摘要:
为得出蔓越莓墨西哥辣椒酱的最佳工艺条件,试验在单因素筛选的基础上,选取蔓越莓添加量、菜籽油添加量、炒制时间为自变量,感官评分为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,对蔓越莓墨西哥辣椒酱的工艺进行优化。确定其最佳工艺参数为:蔓越莓添加量50.75g,菜籽油添加量68.86g,炒制时间1.61min,墨西哥辣椒100g,香油3g,生姜10g,大蒜10g,鸡粉1g,黄豆酱10g,白醋3g,此时感官评分最高为85.11分。此时,蔓越莓墨西哥辣椒酱酸辣滋润,咸淡上口,蔓越莓风味浓郁,味道鲜美,接受度高。质构特性与感官评分之间的线性模型为:感官评分(Y)= +59.502-20.007(硬度) +4.252 (粘附性)- 57.159(内聚性)+6.493(弹性)+85.140(胶黏性)-6.607(咀嚼性)。
Abstract:
This study aimed to optimize the processing conditions of cranberry Mexico chili sauce, through the combination of single factor experiment and the response surface methodology. The amount of cranberry, the amount of rapeseed oil and frying time were used as independent variable, and the sensory evaluation score as the response value, based on the single factor experiment. The optimum processing parameters were obtained by the Box-Behnken central composite design principles and response surface methodology. Experiments found out that the optimum process parameters were cranberry addition 50.75g, rapeseed oil 68.86g, frying time 1.61min, Mexico chili 100g, fragrant oil 3g, ginger 10g, garlic 10g, chicken powder 1g, soybean paste 10g, white vinegar 3g and sensory evaluation scores85.11. The linear regression model between textural properties and sensory evaluation scores was Y (sensory evaluation scores) = +59.502-20.007(hardness)+4.252(adhesiveness)-57.159 (cohesiveness)+6.493(springiness)+85.140 (tackiness)-6.607(chewiness)。
更新日期/Last Update: 2019-03-18