响应面法优化新疆椒麻鸡腿煮制工艺  

Optimization of Cooking Process of Braised Xinjiang Chicken Legs with Pepper and Chili by Response Surface Methodology

作　　者：周晓璐 梁万森 牛希跃[1,2] 任晓镤 许倩[1,2] ZHOU Xiao-lu;LIANG Wan-sen;NIU Xi-yue;REN Xiao-pu;XU Qian(College of Food Science and Engineering,Tarim University,Alaer 843300,China;Key Laboratory of Special Agricultural Products Deep Processing in Southern Xinjiang Production and Construction Corps,Alaer 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《中国调味品》2024年第8期98-105,共8页China Condiment

基　　金：新疆生产建设兵团指导性科技计划项目(TDZKCX2022070);塔里木大学一流课程项目(TDYLKC202225)。

摘　　要：为开发出新疆椒麻鸡腿休闲食品,该研究以三黄鸡鸡腿为原料,以出品率、质构分析和感官评分为主要评价指标,通过单因素试验和响应面试验优化鸡腿的煮制工艺。结果表明,椒麻鸡腿的最佳煮制工艺参数为煮制时间26 min、煮制温度90℃、食盐添加量3.00%(以肉质量计),在此条件下制作的椒麻鸡腿的感官评分为88.30分,接近理论值。以该研究研发出的煮制工艺煮制的椒麻鸡腿有嚼劲,椒麻鲜香,咸淡适中,无异味,可为新疆椒麻鸡腿的开发应用提供一定的科学依据。In order to develop braised Xinjiang chicken legs with pepper and chili leisure food,in this study,with three-yellow chicken legs as the raw materials,the yield,texture analysis and sensory score as the main evaluation indexes,the cooking process of chicken legs is optimized by single factor test and response surface test.The results show that the optimum cooking process parameters of braised chicken legs with pepper and chili are cooking time of 26 min,cooking temperature of 90℃,and salt addition amount of 3.00%(in terms of meat mass).The sensory score of chicken legs prepared under these conditions is 88.30 points,close to the theoretical value.The chicken legs cooked by the cooking process developed in this study are chewy,spicy and delicious,and they have appropriate saltiness,and no unpleasant odor.This research has provided a certain scientific basis for the development and application of braised Xinjiang chicken legs with pepper and chili.

关 键 词：新疆椒麻鸡腿 响应面法 煮制工艺 工艺优化 感官评分 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]