摘要
采用响应曲面分析法对棕榈硬脂与牛油复合火锅底料的工艺参数进行优化。在单因素试验的基础上,以复合火锅底料的组织形态、浑汤度、色泽、香气、滋味5个因素计算的感官综合评分为响应值,进行了用油量、棕榈硬脂与牛油的油配比、熬制时间3个因素的显著性和交互作用分析,优化得到其最佳工艺参数条件为:用油量为51%(质量比)、熬制时间26 min,油配比为1∶2(体积比)(棕榈硬脂与牛油)。在此条件下棕榈硬脂与牛油复合火锅底料的组织形态88.95分、色泽89.25分、香味90.84分、浑汤度88.81分、滋味88.52分,感官综合评分为89.35分。
The processing parameters of palm stearin and butter compound hot pot seasoning are optimized by the response surface methodology( RSM). The sensory score,which was calculated according to the shape,color,aroma,turbid and taste five factors,were employed to evaluate the significant and interactions of the oil consumption,the ratio of palm stearin and butter,and the fry time based on the response value after their single factor experiments. The results indicate that the optimizational condition is that the sensory score is 89. 35 including 88. 95 for shape,89. 25 for color,90. 84 for aroma,88. 81 for turbid,and 88. 52 for taste when 51 %( m /m) oil consumption,26 min for fry time and 1∶ 2( V / V) palm stearin and tallow.
出处
《西华大学学报（自然科学版）》
CAS
2015年第5期91-96,共6页
Journal of Xihua University:Natural Science Edition
关键词
响应曲面法
棕榈硬脂
牛油
火锅底料
response surface methodology
palm stearin
tallow
hot pot seasoning
