Plackett-Burman 设计及响应面法优化扇贝边酱制作工艺-《中国调味品》

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Title:: Plackett-Burman Design and Response Surface Method to Optimize the Production Process of Scallop Sauce

摘要:: 本试验以扇贝边为原料，对原料进行保水处理后再进行调味，制作扇贝边酱。在单因素试验的前提下，采用Plackett-Burman 设计对多因素进行筛选，选择出对结果影响显著的因素，在进一步使用响应曲面优化法进行试验分析。工艺优化最终结果表明：液料比2：3，添加3%的保水剂，调节pH为5，添加4%的紫苏提取物，滚揉3h后在90热水中热烫36s。最终得到的扇贝边的水分含量为35.82±0.34%。本试验为扇贝深加工调味品的工业化发展提供理论依据。

Abstract:: In this experiment, scallop edge was used as the raw material, and the raw material was treated with water retention before seasoning, and then the scallop edge sauce was made. Under the premise of single factor experiment, Plackett-Burman design was used to screen out the multiple factors, and the factors that had significant influence on the results were selected. Then the response surface optimization method was further used for experimental analysis. Process optimization of the final results show that the liquid than 2:3, add 3% of the water retention agent, adjusting the pH of 5, adding 4% of perilla extract, tumbling after 3 h at 90 ℃ hot water for 36 s. The water content of the scallop edge was 35.82±0.34%.This experiment provides a theoretical basis for the industrial development of deep processing seasoning of scallop