响应面法优化五香肘子工艺研究  

Optimization of Spicy Shank by Response Surface Method

作　　者：李向阳[1,2] 王正荣[1] 高海燕[1] 潘润淑[1] 马汉军[1] 

机构地区：[1]河南科技学院食品学院,新乡453003 [2]新乡职业技术学院,新乡453006

出　　处：《食品工业》2013年第10期78-81,共4页The Food Industry

基　　金：公益性行业(农业)科研专项经费项目(201303083)

摘　　要：本研究以猪肘子为原料,以盐水注射量、滚揉时间、腌制时间、卤制时间为因素,采用响应面优化了五香肘子的工艺参数,结果表明,最佳工艺参数为:盐水注射量22.15%,滚揉时间5.31 h,腌制时间5.39 h,卤制时间116.55min,以此工艺条件加以验证,测得肘子的硬度为804.46 g,且在此条件下做出的五香肘子香气浓郁,组织细嫩,咸甜可口,切面平整。Spicy shank were used as raw materials, and brine injection volume, tumbling time, marinated time and braised time were used as factors of response surface to optimize the technological parameter of spiced pork process. The optimum parameters as follows： brine injection volume 22.15%, tumbling time 5.31 h, marinated time 5.39 h, braised time 116.55 min. Hardness of spiced pork was 804.46 g under this conditions by proof test. In this condition, spicy shank were rich in fragrance with fine texture and sweet and salty delicious.

关 键 词：五香肘子 响应面 质构 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]