响应面法优化花椒叶复合调味料配方的研究  

Optimization of Compound Flavoring Formula of Pepper Leaves by Response Surface Methodology

作　　者：安文杰 卢利平 雷佳欣 陈业智 AN Wenjie;LU Liping;LEI Jiaxin;CHEN Yezhi(College of Life Science and Engineering,Northwest Minzu University,Lanzhou,Gansu 730030,China;Biomedical Research Center China-Malaysia National Joint Laboratory,Northwest Minzu University,Lanzhou,Gansu 730030,China)

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730030 [2]西北民族大学生物医学研究中心中国马来西亚国家联合实验室,甘肃兰州730030

出　　处：《农产品加工》2022年第12期46-51,共6页Farm Products Processing

基　　金：2021年西北民族大学本科生创新项目(XBMU21132);西北民族大学2021年度中央高校基本科研业务费青年教师创新项目(31920210057);西北民族大学2020年度一流课程建设项目(YLKC-47);西北民族大学2021年度课程思政示范课程项目(2021KCSZKC-22)。

摘　　要：以天水大红袍花椒叶为研究对象,以花椒叶复合调味料为指标进行感官评价。基于胡椒叶调味料,胡椒叶粉、精制盐、胡椒粉和胡椒粉添加量为单因素变量和反应表面水平,研究了各因素对花椒叶复合调味料感官评分的影响,优化了花椒叶复合调味料的配方。结果表明,最佳配方为花椒叶粉添加量20.24%,精盐添加量18.9%,辣椒粉添加量15.3%,胡椒粉添加量14.9%,复合调味料的感官品质最好。优化后的配方具有可行性,并为花椒叶复合调味料的进一步开发利用奠定一定的理论基础。Taking the pepper leaves of Tianshui Dahongpao as the research object,the sensory score of the composite condiment of pepper leaves was taken as the index.Based on the single factor variable and response surface level of pepper leaf powder addition,salt addition,pepper powder addition and pepper powder addition,the effects of various factors on sensory score of pepper leaf compound seasoning were studied,and the formula of pepper leaf compound seasoning was optimized.The results showed that the optimum formula was 20.24%of pepper leaf powder,18.9%of salt,15.3%of pepper powder and 14.9%of pepper powder.The sensory quality of the compound seasoning was the best.The optimized formula was feasible and lays a theoretical foundation for the further development and utilization of pepper leaf compound seasoning.

关 键 词：花椒叶 响应面法 配方优化 复合调味料 

分 类 号：TS209[轻工技术与工程—食品科学]