黄陂肉糕制作工艺优化与关键指标相关性分析  

Optimization of Production Process of Huangpi Meatloaf and Correlation Analysis of Key Indicators

作　　者：王恒鹏[1] 孟祥忍[1] 吴鹏[1] 王苏月[1] 屠明亮 陈昌[1] 曹仲文[1] WANG Heng-peng MENG Xiang-ren WU Peng WANG Su-Yue TU Ming-liang CHEN Chang CAO Zhong-Wen(School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, Jiangsu, China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《食品研究与开发》2017年第7期97-101,共5页Food Research and Development

摘　　要：以湖北名菜——黄陂肉糕为研究对象,在传统工艺基础上,选取淀粉添加量、加水量、蒸制温度、蒸制时间四因素三水平进行中心组合试验,建立感官评分与剪切力值的二次回归方程,通过响应面法分析得到黄陂肉糕的最佳制作工艺,且同时分析感官评分与剪切力值这两个关键评价指标的相关性。结果表明,当淀粉添加量55 g,加水量15 g,蒸制温度85℃,蒸制时间30 min时,黄陂肉糕的感官评分可高达91.8分,剪切力值为14.74 N。黄陂肉糕的感官评分与剪切力值具有极显著的相关性(P<0.01),相关系数R高达0.957。Taking Hubei famous dishes Huangpi meatloaf as the research object, selected on the basis of tradi-tional craft, starch content, water content, temperature, steamed time four factors three levels to center combi-nation experiment. Establish sensory score and the shear force value of quadratic regression equation, through the response surface method to get the best craft Huangpi meatloaf. At the same time analysis of sensory score and the shear force value evaluation index of the two key correlation. Results show that when starch content was 55 g, water content was 15 g, steamed temperature was 85℃, steaming time was 30 min, Huangpi meatloaf sensory score can be as high as 91.8 points, and the shear force value was 14.74 N. And the sensory score Huangpi meatloaf and shear force value of the two key indicators have significant correlation （P〈0.01）, the Correlation coefficient R as high as 0.957.

关 键 词：黄陂肉糕 工艺优化 感官评价 剪切力 相关性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]