响应面优化侗族香辣鱼腌料制作工艺-《中国调味品》

文章信息/Info

Title:: Optimization of Spicy Fish Marinades of Dong Nationality by Response Surface Methodology

摘要:: 本文介绍了侗族香辣鱼腌料配方的制作工艺。以新鲜草鱼为原料，腌制过程中考察了辣椒粉、五香粉、生姜粉和蒜粉不同比例的配方对香辣鱼风味口感的影响。经单因素试验和响应面优化分析后确定了腌料的最佳工艺配方为：辣椒粉添加量4.14%，五香粉添加量0.32%，姜粉添加量0.70%，大蒜粉添加量0.91%，经此腌制配方制作的香辣鱼感官评价达到92.2分，且色泽亮丽，口感饱满，风味独特，可满足消费者对产品营养健康、美味方便的诉求。

Abstract:: This article introduces the processing technology of spicy fish marinades of Dong nationality. Using fresh grass carp as raw material, the effects of different proportion of pepper powder, spice powder, ginger powder and garlic powder on the flavor of spicy fish were investigated in the marinading process. After the single factor test and response surface optimization analysis, the optimal formula of the marinade was determined as follows: the chilli powder was 4.14%, the spiced powder was 0.32%, the ginger powder was 0.70%, the garlic powder was 0.91%. The sensory evaluation of the spicy fish made by this pickled formula reached 92.2 points, and the color was bright, the taste was full, and the flavor was unique, which can satisfy consumers’’ demands for nutrition, health and convenience.