[1]乔学彬.响应面优化麻油兔丁调味配方工艺研究*[J].中国调味品,2019,(10):90-94.
　Study on Response Surface Optimization of Flavoring Formula of Tangerine Peel Rabbit[J].CHINA CONDIMENT,2019,(10):90-94.
点击复制

响应面优化麻油兔丁调味配方工艺研究*()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年10期
页码:
90-94
栏目:
出版日期:
2019-10-20

文章信息/Info

Title:
Study on Response Surface Optimization of Flavoring Formula of Tangerine Peel Rabbit
作者:
乔学彬
文献标志码:
A
摘要:
兔丁作为休闲即食食品而为四川人所爱。本实验对兔丁的调味工艺进行了优化，在单因素实验的基础上利用响应面法优选出兔丁的最佳调味工艺。结果得出，兔丁的调味工艺为：兔丁100 g、白砂糖11 g、辣椒花椒（比例3:1）3 %、粉为5 g、盐1 g。此时兔丁的感官评分最高为43.65分，其回归预测方程为Y=43.50+0.11A+（1.250E-003）B-0.15C+0.077AB+0.075A C+0.24B C-7.250E-003A2-0.082B2-0.25C2。
Abstract:
Tangerine rabbit as a casual ready-to-eat food and loved by sichuan people. On the basis of single factor experiment, the best condition of tangerine peel bunnies was optimized by response surface method. The results showed that the flavoring technology of tangerine peel bunnies was 100 g bunnies, 11 g granulated sugar, 3 % chili pepper (3:1), 5 g tangerine peel powder and 1 g salt. At this time, the sensory score of tangerine peel rabbit was the highest at 43.65, and the regression prediction equation was Y=43.50+0.11A+（1.250E-003）B-0.15C+0.077AB+0.075A C+0.24B C-7.250E-003A2-0.082B2-0.25C2。
更新日期/Last Update: 2020-07-27