Plackett-Burman设计和响应面法优化复合调味麻酱制作工艺  

Optimization of Production Technology of Compound Seasoning Sesame Paste by Plackett-Burman Design and Response Surface Method

作　　者：张秀南 贾亚娟 李光磊[1] ZHANG Xiu-nan;JIA Ya-juan;LI Guang-lei(College of Food,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《中国调味品》2021年第8期110-114,118,共6页China Condiment

基　　金：四川省高等学校重点实验室项目(PRKE2016Z13)。

摘　　要：试验通过葱油的熬制、辣椒的泼制和酱料的调制等工艺研制复合调味麻酱。通过单因素试验探究每个因素的合理取值范围;通过Plackett-Burman试验对多因素进行显著性筛选,得到芝麻酱添加量、加热温度、辣椒添加量和香葱添加量4个显著性因素;通过最陡爬坡试验来逼近最大响应值;通过响应面试验得到复合调味麻酱的最优工艺为:大豆油100 g,香葱15 g,生姜3 g,加热温度120℃,加热时间3 min,辣椒7 g,香醋0.8 g,芝麻酱186 g,辣椒红4.3 g,白芝麻1.4 g。在此条件下制得的酱汁色泽黄亮,葱香、酱香浓郁,口味微辣,口感醇厚。In the experiment,the compound sesame paste is developed by the process of decocting onion oil,pouring chili and mixing paste.The reasonable value range of each factor is explored by single factor experiment.The Plackett-Burman test is used to screen the significance of multiple factors,and four significant factors are obtained,including the amount of sesame paste,heating temperature,chili additive amount and chives additive amount.The maximum response value is approached by the steepest climb test.The optimal process of compound seasoning sesame paste is obtained as follows:soybean oil 100 g,chives 15 g,ginger 3 g,heating temperature 120℃,heating time 3 min,chili 7 g,vinegar 0.8 g,sesame paste 186 g,chili oil 4.3 g,white sesame 1.4 g.Under such conditions,the sauce is yellow and bright in color,chives and soy sauce aroma in flavor,slightly spicy and mellow in taste.

关 键 词：复合调料 PLACKETT-BURMAN设计 响应面 感官评价 工艺优化 

分 类 号：TS264.24[轻工技术与工程—发酵工程]