响应面法优化红烧肉烹饪工艺研究  

Study on Culinary Arts of Braised Pork in Brown Saucm through Response Surface Methodology

作　　者：张少飞[1] 

机构地区：[1]郑州牧业工程高等专科学校旅游管理系,郑州450011

出　　处：《食品工业》2013年第7期4-7,共4页The Food Industry

摘　　要：对红烧肉的烹饪工艺进行了研究。通过单因素试验分别考察了老抽添加量,用水量,焖焅温度,焖焅时间对红烧肉品质的影响,并确定了各因素的适宜作用范围。利用Design-Expert软件设计了试验,并通过响应面分析法确定了红烧肉的最佳烹饪工艺条件。结果表明,红烧肉的最佳烹饪工艺条件为:老抽添加量为4.2%,用水量为25.8%,焖焅温度为106.5℃,焖焅时间为69 min。The culinary arts of braised pork in brown sauce was studied. Theeffects of the additionof dark soy sauce, the addtion of water, braised temperature, braised time on the quality of braised pork in brown sauce were investigated through single factor experiments and the proper range of each factor was obtained, on which the experiments was designed by Design-Expert software. Through the response surface methodology analysis, the optimal culinary arts condition of braised pork in brown sauce was obtained as follows： 4.2% for the addition of dark soy sauce, 25.8% for the addition of water, 106.5 ℃ for braised temperature, 69 min for braised time.

关 键 词：红烧肉 烹饪工艺 响应面法 

分 类 号：TS972.125.1[轻工技术与工程]