[1]胡仁强.响应面法优化竹燕窝牦牛肉酱的工艺[J].中国调味品,2019,(09):132-137.
 Optimization Process of Bamboo Bird’’s Nest Yak Meat Sauce[J].CHINA CONDIMENT,2019,(09):132-137.
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响应面法优化竹燕窝牦牛肉酱的工艺()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
132-137
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Optimization Process of Bamboo Bird’’s Nest Yak Meat Sauce
作者:
胡仁强
文献标志码:
A
摘要:
在单因素实验结果的基础上,筛选出竹燕窝添加量、牦牛肉添加量、炒制时间、油的温度为自变量,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,对竹燕窝牦牛肉酱的工艺进行优化。结果表明,竹燕窝添加量18.75 g、牦牛肉添加量40.24 g、炒制时间267.68 s、油的温度183.86℃、食用油65 g、辣椒15 g、生抽20 g、姜葱蒜4 g(2:1:1)、芝麻3.5 g、花生碎7 g、白糖5 g、食盐2 g、味精1 g,此时竹燕窝牦牛肉酱具有浓郁的酱香味,口感良好,符合大众口味,最佳工艺样品感官评分最高可达91.20分。
Abstract:
The purpose of this study was to optimize the processing technology of bamboo bird’’s nest yak meat paste through the combination of single factor experiment and response surface methodology. Based on the results of single factor experiment, the amount of bamboo bird’’s nest, yak meat, cooking time and oil temperature were selected as independent variables. Box-Behnken central design principle and response surface analysis were used to determine the optimal process parameters. The results showed that the addition amount of bamboo bird’’s nest was 18.75 g ,yak meat 40.24 g, frying time 267.68 s, oil temperature 183.86℃, oil 65 g, pepper 15 g, soy sauce 20 g, ginger, green Chinese onion and garlic 4 g (2:1:1), sesame 3.5 g, peanut 7 g, sugar 5 g, salt 2 g, monosodium glutamate1 g. At this time, the bamboo bird’’s nest yak meat sauce has a rich sauce flavour, good taste, according to the process of the finished product sensory score can be up to 91.20 points.
更新日期/Last Update: 2020-06-23