Plackett-Burman设计及响应面法优化扇贝边酱制作工艺  

Optimization of the Production Process of Scallop Skirt Sauce by Plackett-Burman Design and Response Surface Method

作　　者：卢芸[1] 周莹 董雪萌 杨天赐 戴阳军[2] LU Yun;ZHOU Ying;DONG Xue-meng;YANG Tian-ci;DAI Yang-jun(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China;School of Biotechnology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《中国调味品》2019年第8期37-43,共7页China Condiment

摘　　要：试验以扇贝边为原料,对原料进行保水处理后再进行调味,制作扇贝边酱。在单因素试验的前提下,采用Plackett-Burman设计对多因素进行筛选,选择出对结果影响显著的因素,再进一步使用响应曲面优化法进行试验分析。工艺优化最终结果表明:料液比2∶3,添加3%的保水剂,调节pH为5,添加4%的紫苏提取物,滚揉3h后在90℃热水中热烫36s。最终得到的扇贝边的水分含量为35.82%±0.34%。该试验为扇贝深加工调味品的工业化发展提供了理论依据。In this experiment,scallop skirt is used as the raw material,and the raw material is treated with water retention before seasoning,and then the scallop skirt sauce is made.Under the premise of single factor experiment,Plackett-Burman design is used to screen out the multiple factors,and the factors that have significant influence on the results are selected,and then the response surface optimization method is further used for experimental analysis.The final results show that the ratio of material to liquid is 2∶3,3%water retaining agent is added,the pH is adjusted to 5,and 4%Perilla frutescens extract is added.After rolling for 3 h,it is blanched for 36 s in hot water at 90℃.The final water content of scallop skirt is 35.82%±0.34%.This experiment provides a theoretical basis for the industrialization development of scallop deep-processing condiments.

关 键 词：扇贝边 工艺优化 水分含量 PLACKETT-BURMAN设计 响应面试验 

分 类 号：TS264.29[轻工技术与工程—发酵工程]