响应面法优化蛹虫草猴头菇复合鸡肉香肠的加工工艺  

Formula Optimization of Cordyceps militaris and Hericium erinaceus Composite Chicken Sausage by Response Surface Methodology

作　　者：翁馨 吴艳钦 张锶莹 张维瑞 陈美霞 魏奇 WENG Xin;WU Yanqin;ZHANG Siying;ZHANG Weirui;CHEN Meixia;WEI Qi(College of Life Science,Ningde Normal University,Ningde 352100;Fujian Higher Education Center for Local Biological Resources in Ningde,Ningde 352100;Engineering Research Center of Mingdong Aquatic Product Deep-Processing,Fujian Province University,Ningde 352100;Industry and University Research Cooperation Demonstration Base in Fujian Province,Ningde 352100)

机构地区：[1]宁德师范学院生命科学学院,宁德352100 [2]闽东特色生物资源福建省高校工程研究中心,宁德352100 [3]闽东水产品精深加工福建省高校工程研究中心,宁德352100 [4]科技厅产学研合作示范基地,宁德352100

出　　处：《食品工业》2022年第6期98-102,共5页The Food Industry

基　　金：宁德师范学院引进人才科研启动项目(2020Y010);宁德师范学院重大培育项目(2020ZDK03);宁德师范学院校级项目(2020Z01,2019T02);福建省中青年教师教育科研项目(JAT200689);福建省自然科学基金项目(2021J05257)。

摘　　要：为了开发一种蛹虫草、猴头菇复合鸡肉香肠,以鸡肉为原料,通过单因素试验和响应面法研究蛹虫草颗粒大小、蛹虫草添加量、猴头菇颗粒大小、猴头菇添加量对复合鸡肉香肠感官评分的影响。结果表明,蛹虫草猴头菇复合鸡肉香肠的最优配方为蛹虫草颗粒大小0.2 mm、蛹虫草添加量5%、猴头菇颗粒大小0.15 mm、猴头菇添加量1.25%。在该工艺条件下,蛹虫草猴头菇复合鸡肉香肠的感官评分为72.33分,接近理论值(71.52分)。该研究可以为食用菌复合香肠的开发提供参考依据。To develop a Cordyceps militaris and Hericium erinaceus composite chicken sausage,using chicken meat as raw material,the effects of different combinations of the size of Cordyceps militaris powder,the addition amount of Cordyceps militaris powder,the size of Hericium erinaceus powder and the addition amount of Hericium erinaceus powder were investigated by single factor experiments and response surface methodology.The results showed that the optimal formula for the composite sausage was the size of Cordyceps militaris powder 0.2 mm,Cordyceps militaris powder 5%,the size of Hericium erinaceus powder 0.15 mm,and Hericium erinaceus powder 1.25%.Under the optimal conditions,the sensory score of composite sausage was 72.33 points,closing to the predicted value(71.52 points).This study could provide a reference for developing the mushroom chicken sausage.

关 键 词：复合香肠 响应面法 蛹虫草 猴头菇 感官评价 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]