响应面分析法对重组人参牛肉脯风味条件的优化  

Optimization of recombined ginseng dried beef flavor conditions by response surface analysis method

作　　者：周悦[1] 刘学军[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《肉类工业》2012年第9期27-31,共5页Meat Industry

摘　　要：采用响应面优化试验的方法,研究了重组人参牛肉脯工艺中食盐、白糖、人参粉、淀粉对其风味的影响。以4个因素作为自变量,以重组人参牛肉脯感官评分作为响应值,通过响应面分析方法优化得到最佳风味工艺配方。结果表明人参重组牛肉脯较好风味的条件为:食盐1.59%,白糖7.03%,人参粉3.03%,淀粉5.02%。在此条件下,感官评分98.0475。The effects of salt, sugar, ginseng powder and starch on the flavor of ginseng dried beef were studied by response surface analysis method. These four factors were taken as independent variables, sensory score as the response value, to get the optimized flavor technology formula by response surface analysis method. The results showed that the optimal addition for recombined ginseng dried beef with good flavor was 1.59% salt, 7.03% sugar, 3.03% ginseng powder and 5.02% starch, respectively, when the sensory score was 98. 0475.

关 键 词：响应面分析法 重组 人参牛肉脯 风味 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]