正交试验优化明炉烤羊肉串工艺参数  

Optimization of processing parameters of open-hot-roasted mutton shashlik by orthogonal experiment

作　　者：孟宇竹[1] 李峰[1] 路大勇 雷昌贵[1] 

机构地区：[1]河南质量工程职业学院,河南平顶山467000 [2]北京庆丰万兴食品科技研发中心,北京101313

出　　处：《肉类工业》2017年第4期15-18,共4页Meat Industry

摘　　要：明炉烤羊肉串是近年风靡全国的一种风味小吃,受到广大群众的青睐。通过对明炉烤羊肉串的烤制温度、烤制时间、复合调味料添加量因素分别进行单因素试验研究,以烤羊肉串的感官评价综合评分为指标,再采用正交试验对工艺参数进行优化。结果表明最优组合为:烤制温度为170℃,烤制时间为7min,复合调味料添加量为0.8%,经验证在最优组合下其感官评价综合评分为90.3分。The open - hot - roasted mutton shashlik was a kind of local flavor snack, and it was swept the country in recent years and favored by the masses. The roasting temperature, roasting time and the adding amount of compound condiment of open - hot - roasted mutton shashlik were respectively studied through single factor experiment. The comprehensive score of sensory evaluation of roasted mutton shashlik was taken as the index, and orthogonal experiment was adopted to optimize the processing parameters. The results showed that the optimal combination was： roasting temperature was 170 ℃, roasting time was 7 min and the adding amount of compound condiment was 0.8%. It was certificated that under the optimum condition, the comprehensive score of the sensory evaluation was 90.3.

关 键 词：烤羊肉串 正交试验 感官评价 

分 类 号：TS972.142[轻工技术与工程]