响应面法优化泡椒牦牛黄喉制作工艺研究  

Optimization of yak aortic with pickled peppers by response surface methodology

作　　者：包高良 郭兆斌[1] 魏晋梅[2] 张丽[1,3] 王莉[1] 周玉春[1] 孙宝忠[3] 余群力[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业大学研究测试中心,甘肃兰州730070 [3]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《食品工业科技》2015年第1期250-254,共5页Science and Technology of Food Industry

基　　金：青藏高原特色有机畜产品生产技术与产业模式(201203009);国家肉牛牦牛产业技术体系(nycytx-38);国家科技支撑计划(2012BAD28B01)

摘　　要：对牦牛黄喉进行泡椒产品的开发,有利于牦牛副产物的增值增效,提高产品附加值。本实验以水煮时间、食用碱质量浓度、浸渍液中泡椒的比例和泡制时间4个反应因素,以泡椒牦牛黄喉感官评分为评价指标,在单因素工艺实验的基础上,通过四因素三水平的Box-Behnken响应面分析法优化泡椒牦牛黄喉的制作工艺条件。经方差分析得知泡制时间和食用碱质量浓度的交互影响显著,泡椒比例和泡制时间对泡椒牦牛黄喉的交互影响极显著。结果表明,最优制作条件为水煮时间25min,食用碱质量浓度0.7g/100m L,泡椒比例21%,泡制时间53h。在此制作条件下得到泡椒牦牛黄喉色泽良好,口感细腻,脆嫩,泡椒香气浓郁,泡椒牦牛黄喉感官评分可达到36.19。验证实验泡椒牦牛黄喉感官评分为35.27,表明实验结果与软件优化结果相符。Aortic is one of the by-products of yak, develop the products of yak aortic with pickled peppers, its Advantageous to appreciation synergism of the yak by-product, improve the added value of products. The experiment was analyzed from every aspect such as the boiling time, edible alkali quality concentration, pickled peppers amount and soaking time, the quality of yak aortic with pickled peppers as evaluation index, based on single factor experiment,four factors three levels by Box-Behnken condition to make optimization of yak aortic with pickled peppers.The results of variance analysis indicated that cross- interaction between soaking time and edible alkali quality concentration, pickled peppers amount and soaking time had significant effect. And the optimal production conditions was boiling time 25min, edible alkali quality concentration O.7g/100mL, pickled peppers amount 21% ,soaking time 53h.Under the above conditions for yak aortic with pickled peppers had a good color, delicate taste, crisp, spicy aroma. The production conditions, sensory score can reach 36. 19. Verification test was 35.27,which showed experimental results consistent with software ootimization results.

关 键 词：响应面 感官评价 泡椒牦牛黄喉 优化 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]