响应面法优化预制菜肴菌菇卤肉加工工艺  

Response Surface Method for Optimizing the Processing Technology of Mushroom Stewed Meat

作　　者：王兆强 林奥 刘少刚 王海梅 WANG Zhaoqiang;LIN Ao;LIU Shaogang;WANG Haimei(Huangshan University,Huangshan,Anhui 242700,China)

机构地区：[1]黄山学院,安徽黄山242700

出　　处：《农产品加工》2024年第15期44-48,共5页Farm Products Processing

基　　金：安徽省创新训练项目(202210375168)。

摘　　要：从预制菜肴菌菇卤肉的加工工艺出发,利用单因素试验与响应面法对其加工工艺进行优化,使其口感更佳。单因素试验设计以感官评分作为评价指标,得出在原料规格为10 mm,勾芡添加量为2%、焯水时间为2 min、烧煮时间10 min时制作出来的菌菇卤肉感官评分较高。在此基础之上设计响应面优化试验,得出其最佳加工工艺为原料规格10 mm,勾芡添加量2%,焯水时间2 min,烧煮时间10.5 min。采用此工艺烧煮出来的菌菇卤肉色泽红亮、汤汁浓稠均匀、猪肉口感软烂、味道醇正。This experiment started from the processing technology of mushroom stewed meat for instant foods,and used single factor test and response surface methodology to optimize its processing technology to make it taste better.The single-factor experiment design took sensory score as the evaluation index.It was concluded that the mushroom stewed meat produced when the raw material specification was 10 mm,the thickening concentration was 2%,the blanching time was 2 min,and the cooking time was 10 min had a higher sensory score.On this basis,a response surface optimization test was designed,and the best processing technology was obtained as the raw material specification 10 mm,thickening concentration 2%,blanching time 2 min,and boiling time 10.5 min.The mushroom stewed meat cooked by this process had a bright red color,a thick and uniform soup,a soft and rotten pork taste and a mellow taste.

关 键 词：预制菜肴 菌菇卤肉 感官评分 响应面优化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]