响应面法优化预制徽菜“胡适一品锅”加工工艺  

Response Surface Method was used to Optimize the Processing Technology of"Hushi Yipin Pot"

作　　者：王兆强 廉海兴 刘少刚 王海梅 WANG Zhaoqiang;LIAN Haixing;LIU Shaogang;WANG Haimei(Huangshan University,Huangshan 245000,China)

机构地区：[1]黄山学院,安徽黄山245000

出　　处：《现代食品》2024年第12期89-91,共3页Modern Food

基　　金：安徽省创新训练项目(202210375074)。

摘　　要：本研究旨在通过单因素试验与响应面优化“胡适一品锅”菜肴加工工艺。单因素试验以感官评分作为评价指标,得出辣椒酱用量25 g,炖煮时间55 min,炖煮火力600 W时制作出来的菜品感官评分较高。在此基础之上设计响应面优化试验,得出最佳加工工艺为辣椒酱用量为20 g,炖煮时间45 min,炖煮火力800 W。运用此工艺烧煮出来的“胡适一品锅”鲜香浓郁、酱香四溢,味道醇厚。The aim is to optimize the processing technology of Hushi dishes through single factor test and response surface.In the single factor test,the sensory score was used as the evaluation index,and the sensory score of"Hushi Yipin Pot"was 25 g,55 min and 600 W.On this basis,the response surface optimization test is designed,and it is concluded that the best processing process is the amount of chili sauce of 20 g,stewing time of 45 min,and stewing fire of 800 W.The"Hushi Yipin Pot"cooked with this process is fresh and fragrant,the sauce is fragrant,mellow taste.

关 键 词：胡适一品锅 单因素试验 响应面 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]