二次正交旋转组合设计优化红烧肉酱汁加工工艺  

Optimization of Processing Technology of Braised Meat Sauce by Quadratic Orthogonal Rotation Combination Design

作　　者：石奇磊 任红涛[1,2] 余秋颖 崔晨旭 张涛 王娜 SHI Qi-lei;REN Hong-tao;YU Qiu-ying;CUI Chen-xu;ZHANG Tao;WANG Na(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Nutritional and Healthy Food in Zhengzhou City,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]郑州市营养与健康食品重点实验室,郑州450002

出　　处：《中国调味品》2020年第8期87-91,共5页China Condiment

基　　金：郑州市营养与健康食品重点实验室2019年项目(KF20190426)。

摘　　要：实验旨在通过采用单因素变量方法和二次正交旋转组合设计,研究红烧肉酱汁加工中各个变量的最佳值。通过二次多项式逐步回归方程确定各个变量的最佳配方(以肉重100 g计):姜0.4%、桂皮1%、八角0.4%、料酒17%、白糖24%。研究结果表明,姜对红烧肉酱汁的风味影响显著,八角对红烧肉酱汁的风味影响极显著。交互项八角和白糖对红烧肉酱汁的风味影响显著且呈正相关。该实验可为红烧肉酱汁的工业化生产提供有价值的参考。The purpose of the experiment is to study the best value of each variable in the processing of braised pork sauce by using single variable method and quadratic orthogonal rotation combination design.The best formula(calculated by 100 g meat weight)of each variable is determined by quadratic polynomial stepwise regression equation:ginger is 0.4%,cinnamon is 1%,star anise is 0.4%,cooking wine is 17%,sugar is 24%.The results show that ginger has a significant effect on the flavor of braised pork sauce,and star anise has a very significant effect on the flavor of braised pork sauce.There's a significant and positive correlation between the interaction of star anise and sugar on the flavor of braised pork sauce.This experiment can provide valuable reference for the industrial production of braised pork sauce.

关 键 词：红烧肉酱汁 回归方程 二次正交旋转组合 最佳值 工艺配方 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]