响应面法优化湘式腊肉馅层酥配方  

Optimization of Hunan Flavor Bacon Stuffing Layer Pastry Formula by Using Response Surface Methodology

作　　者：陈杰[1,2] 秦丹 陈艳秋[3] CHEN Jie;QIN Dan;CHEN Yanqiu(Hunan Agricultural University,Changsha 410128,China;Changsha Commerce&Tourism College,Changsha 410116,China;Xiangtan Industrial and Trade Secondary Vocational School,Xiangtan 411199,China)

机构地区：[1]湖南农业大学,湖南长沙410128 [2]长沙商贸旅游职业技术学院,湖南长沙410116 [3]湘潭市工业贸易中等专业学校,湖南湘潭411199

出　　处：《食品安全导刊》2023年第35期156-162,共7页China Food Safety Magazine

摘　　要：以小麦粉为主要原料制作湘式腊肉馅层酥,以感官评分为指标,采用单因素试验和响应面试验优化腊肉酥的工艺配方。结果表明,湘式腊肉馅层酥的最佳制作工艺配方为腊肉106.6 g、熟面粉29.3 g、白糖59.8 g、皮馅配比16.6∶20。在此工艺配方下,成品酥皮酥松可口,馅心软硬适度,滋味咸鲜协调,腊肉烟熏香味浓郁,感官评分为91.3分,可以运用于实际生产中。Wheat flour was used as the main raw material to make Hunan f l avor bacon stuffing puff pastry.Using sensory evaluation as an indicator,single factor experiments and response surface methodology were used to optimize the process formula of cured meat pastry.The results showed that the optimal production process formula for Hunan flavor bacon stuffing layer puff pastry was 106.6 g of cured meat,29.3 g of cooked flour,59.8 g of white sugar,and a skin filling ratio of 16.6 ∶ 20.Under this process formula,with a moderate softness and hardness of the filling,a harmonious taste of salty and fresh,and a rich smoky aroma of cured meat.The sensory score is 91.3 points,which can be applied in actual production.

关 键 词：湘式腊肉层酥 配方 响应面 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]