新型蔬菜酱的工艺研究及品质检验  

Process optimization and quality inspection of new vegetable sauce

作　　者：赵建英 房文轩 白建 ZHAO Jianying;FANG Wenxuan;BAI Jian(College of Life Science,Lüliang University,Lüliang 033001)

机构地区：[1]吕梁学院生命科学系,吕梁033001

出　　处：《中国食品添加剂》2023年第2期163-173,共11页China Food Additives

基　　金：吕梁农产品加工及功能食品研发重点实验室(2021ZDSY-1-47)。

摘　　要：以蔬菜(紫背天葵、银耳、胡萝卜)、黄豆酱、大豆油为主要原料研究蔬菜酱的最佳工艺并在此工艺下进行品质检验。基于单因素试验结果,采用Plackett-Burman(PB)设计结合Box-Behnken Design(BBD)响应面法试验,以色差(a*)和感官评分为考察指标评价新型蔬菜酱的品质,基于主成分分析法(PCA)优化新型蔬菜酱的加工工艺。结果表明,新型蔬菜酱的最佳工艺为:以蔬菜100 g为基准,蔬菜配比紫背天葵∶银耳∶胡萝卜=2∶1∶3、大豆油40%、盐3%、辣椒2.5%、黄豆酱16%、蒜末1.2%,姜末1.2%,花椒0.5%、八角0.5%、芝麻0.5%,味精0.6%、腌制时间35 min。在此工艺下制得的新型蔬菜酱规范化综合评分最高,验证试验证实了模型的合理性,各项理化及微生物指标都在国标要求范围内。Vegetables(purple-backed asparagus,silver fungus,carrot),soybean paste and soybean oil were used as main raw materials to study the optimal process for vegetable sauce and to test the quality of the sauce produced with this process. Based on the results of single factor test,Plackett-Burman(PB)design combined with Box-Behnken Design(BBD)response surface test was used to evaluate the quality of new vegetable sauce,color difference(a*)and sensory score were used as evaluation indexes. The processing technology of new vegetable sauce was optimized based on principal component analysis(PCA). The results showed that the optimal process for the new vegetable sauce was as follows:vegetables 100 g as the benchmark,vegetable ratio(purple-backed asparagus:silver fungus:carrot)2∶1∶3,soybean oil 40%,salt 3%,chili 2.5%,soybean paste 16%,minced garlic 1.2%,minced ginger 1.2%,pepper 0.5%,star anise 0.5%,sesame 0.5%,MSG 0.6%,pickling time 35min. The standardized comprehensive score of the sauce was the highest under this process,and the validation test confirmed the rationality of the model. All physicochemical and microbiological indicators were in line with the national standard.

关 键 词：新型蔬菜酱 响应面法 PLACKETT-BURMAN设计 品质检验 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]