响应面法优化百香果茶油辣椒酱加工工艺  

Optimization of Processing Technology of Passion Fruit and Camellia Oil Chili Sauce by Response Surface Methodology

作　　者：吴洁 王娟 徐格 马立安[1] WU Jie;WANG Juan;XU Ge;MA Li-an(College of Life Science,Yangtze University,Jingzhou 434025,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《中国调味品》2022年第7期120-124,共5页China Condiment

摘　　要：试验以百香果、茶油和辣椒为主要原料,通过单因素试验及响应面法,确定百香果茶油辣椒酱的最适加工工艺,并对该产品的相关指标进行测定。结果表明,百香果茶油辣椒酱的最适加工工艺为金桔添加量15.0 g、百香果添加量12.0 g、茶油添加量31.9 g、辣椒添加量62.6 g和炒酱时间6 min。该产品将水果与辣椒结合并采用茶油作为原料,在风味和营养上都有所改善,制作出的辣椒酱色泽鲜亮,口感清爽,同时该产品相关的质量指标均符合相应的标准。In this experiment,passion fruit,camellia oil and chili are used as the main raw materials,and the optimal processing technology of passion fruit and camellia oil chili sauce is determined by single factor test and response surface method.The results show that the optimal processing conditions are as follows:kumquat additive amount 15.0 g,passion fruit additive amount 12.0 g,camellia oil additive amount 31.9 g,chili additive amount 62.6 g and stir-frying time 6 min.The product combines fruit with chili and uses camellia oil as the raw material.The flavor and nutrition of the product are improved.The color of the product is bright and the taste is fresh.At the same time,the relevant quality indexes of the product meet the corresponding standards.

关 键 词：百香果 茶油 辣椒酱 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]