响应面法优化猪骨汤制备工艺  

Optimization of the Preparation Process of Pork Bone Soup Based on Response Surface Methodology

作　　者：黄忠民[1,2,3,4] 常靖华 宋会玲 潘治利 艾志录[1,2,3,4] 雷萌萌 杨起恒[6] HUANG Zhong-min;CHANG Jing-hua;SONG Hui-ling;PAN Zhi-li;AI Zhi-lu;LEI Meng-meng;YANG Qi-heng(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;National R&D Center for Frozen Rice&Wheat Products Processing Technology,Zhengzhou 450002,Henan,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,Henan,China;Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food,Zhengzhou 450002,Henan,China;Zhengzhou Synear Food Co.,Ltd.,Zhengzhou 450044,Henan,China;Henan Dingyuan Food&Technology Co.,Ltd.,Zhengzhou 450000,Henan,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]国家速冻米面制品加工技术研发专业中心,河南郑州450002 [3]农业农村部大宗粮食加工重点实验室,河南郑州450002 [4]速冻面米及调制食品河南省工程实验室,河南郑州450002 [5]郑州思念食品有限公司,河南郑州450044 [6]河南鼎元食品科技有限公司,河南郑州450000

出　　处：《食品研究与开发》2023年第8期149-156,共8页Food Research and Development

摘　　要：在高温高压加热的条件下,研究煮制温度、煮制时间及食盐添加量对猪骨汤感官品质和营养成分的影响,得到最佳猪骨汤制备工艺。采用单因素方差分析,以猪骨汤的感官评分、可溶性蛋白含量和可溶性固形物含量作为评价指标,确定最佳水平。采用响应面试验设计多项式回归方程模型,得出最佳制备工艺:煮制温度113℃、煮制时间53 min、食盐添加量1.0%。在此工艺条件下,猪骨汤的感官评分为89、可溶性固形物含量为3.7 g/100 g、可溶性蛋白含量为8.53 mg/mL,与理论值相符。This study explored the effect of heating temperature,heating time,and salt amount on the sensory quality and nutrients of pork bone soup prepared by high-temperature and high-pressure heating,which was expected to determine the optimal preparation process for this soup.First,single factor test was employed to determine the optimal levels of the factors with the evaluation indicators of sensory score,soluble protein content,and soluble solid content.Second,Box-Behnken design was used to design polynomial regression equations,thereby yielding the optimal preparation process.The resulting optimal process was as follows:heating temperature of 113℃,heating time of 53 min,and 1.0%salt added.The yielded soup had sensory score of 89,soluble solid content of 3.7 g/100 g,and soluble protein content of 8.53 mg/mL,which were consistent with the theoretical values.

关 键 词：高压熬制 可溶性固形物 可溶性蛋白 感官评分 猪骨汤 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]