Minitab联用正交设计优化四川酱肉调料工艺研究  

Optimization of Processing Technology of Sichuan Sauced Meat Seasoning by Minitab Combined with Orthogonal Test

作　　者：冷进松[1,2] 陈海玲[1] 王磊鑫[1] 

机构地区：[1]吉林工商学院食品工程学院,长春130507 [2]粮油食品深加工吉林省高校重点实验室,长春130507

出　　处：《中国调味品》2016年第2期31-35,共5页China Condiment

摘　　要：研究四川酱肉调料的加工工艺,开发出一种既保留原始传统风味,又具有统一质量标准的复合型调味品。以感官评分为指标,通过单因素实验、Minitab因素筛选,结合正交实验设计对生产工艺进行优化。评价了小麦酱∶甜面酱(W/W)、黄荆叶粉添加量、白砂糖添加量、酱油添加量、五香粉添加量、曲酒添加量、食盐添加量7个因素对产品感官得分的影响。最终确定最优生产工艺为:小麦酱∶甜面酱(W/W)2∶1、黄荆叶粉添加量9‰、白砂糖添加量50%、酱油添加量50%、曲酒添加量20%。此产品具有黄荆叶、曲香特异的香味,营养丰富,是集营养美味于一身的调味酱。Study the processing technology of Sichuan sauced meat seasoning, develop a kind of compound condiment that not only retains the traditional flavor, but also has unified quality standard. Take the sensory scores as the indicators to optimize the production process through single factor experiment, Minitab factor screening and orthogonal experiment. Evaluate the effects of the ratio of wheat flour paste and sweet soybean paste （W/W）, additive amount of Vitex negundo leaf powder, white granulated sugar, soy sauce, five spice powder, liquor, salt on the sensory scores. The optimal production process is determined ultimately as follows： the ratio of wheat flour paste and sweet soybean paste （W/W） is 2 ： 1, the additive amount of Vitex negundo leaf powder, white guanulated sugar, soy sauce, liquor is 9%0, 50%, 50%, 20% respectively. This product has specific aroma of Vitex negundo leaf and koji, is nutritious and delicious.

关 键 词：酱肉 调味品 感官评分 Minitab设计 黄荆叶 工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]