甲鱼汤生产工艺优化研究  

Study on the optimization for production process of soft-shelled turtle soup

作　　者：项怡[1] 李洪军[1,2] 倪冬冬[1] 贺稚非[1,2] 邓泽丽[1] 肖夏[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2014年第18期272-275,280,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31071566)

摘　　要：为了探讨甲鱼汤工业化生产的加工工艺条件,以感官评分为评价指标,通过加工温度、加工时间、料液比三个单因素实验,并结合响应曲面分析得到甲鱼汤加工的最佳工艺条件:加工温度99.76℃、加工时间96.22min、料液比1∶3.95。考虑到实际操作的便利,工艺条件:加工温度100℃、加工时间96min、料液比1∶3.95。在此条件下,甲鱼汤的感官评分为87.13。表明该工艺条件可作为甲鱼汤工业化生产的基本加工条件。To explore the processing conditions for industrial production of soft-shelled turtle soup. With the sensory evaluation as a measure indicator,through the three single factor experiment of processing temperature, processing time, solid-liquid ratio and response surface analysis ,the optimum production process conditions of soft-shelled turtle soup was processing temperature of 99.76℃,the processing time of 96.22min,solid-liquid ratio of 1：3.95. Taking into account the actual operation of the facilities,options=processing temperature of 100℃,the processing time of 96min,solid-liquid ratio of 1：3.95. Under this condition,the sensory evaluation of soft-shelled turtle soup was 87.13. It was showed that this test results could be used as the basic processing conditions of the industrial production of soft-shelled turtle soup.

关 键 词：甲鱼汤 工业化生产 加工工艺 响应面 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]