多指标综合评分法结合响应面试验优化冷吃牛肉配方研究  

Study on Optimization of Spicy Beef Formula Using Multi-Index Comprehensive Scoring Method Combined with Response Surface Test

作　　者：黄开正 冯明会 冯飞 欧阳灿 童光森[1] 辛松林[1] 杨爽 易宇文[3] HUANG Kai-zheng;FENG Ming-hui;FENG Fei;OUYANG Can;TONG Guang-sen;XIN Song-lin;YANG Shuang;YI Yu-wen(College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,China;School of Management,Chengdu University of Information Technology,Chengdu 610225,China;Key Laboratory of Culinary Science in Institutions of Higher Education of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪与食品科学工程学院,成都610100 [2]成都信息工程大学管理学院,成都610225 [3]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100

出　　处：《中国调味品》2025年第3期159-167,共9页China Condiment

基　　金：四川省哲学社会科学重点研究基地川菜发展研究中心项目(CC24Z17);四川省科技厅项目(2020YFN0022);四川省高等学校工程研究中心项目(GCZX22-25);四川旅游学院校极科研项目(2024SCTUBZK03)。

摘　　要：以冷吃牛肉调味配方为研究目标,在单因素试验和响应面试验的基础上,以感官评分、质构、色差为评价指标,利用层次分析法确定各评价指标的权重系数并计算综合评分,探究食盐添加量、干辣椒丝与花椒比、白糖添加量、五香粉添加量对冷吃牛肉食用品质的影响。结果表明,冷吃牛肉的最佳工艺配方为食盐2.0%、干辣椒丝与花椒比5∶1、白糖1.6%、五香粉1.5%、姜粉1.5%、味精1.5%、料酒3.0%、熟菜籽油25.0%、熟芝麻2.0%、香油1.0%,此时冷吃牛肉的综合评分为0.831分,色泽红亮、麻辣鲜香、口感酥软。With seasoning formula of spicy beef as the research objective,based on single factor test and response surface test,with sensory score,texture and color difference as the evaluation indexes,analytic hierarchy process(AHP)is used to determine the weight coefficients of various evaluation indexes and calculate the comprehensive score.The effects of salt addition amount,ratio of dried chili shreds to Zanthoxylum bungeanum,white sugar addition amount and five spice powder addition amount on the edible quality of spicy beef are explored.The results show that the optimal process formula of spicy beef is salt 2.0%,the ratio of dried chili shreds to Zanthoxylum bungeanum of 5∶1,white sugar 1.6%,five spice powder 1.5%,ginger powder 1.5%,monosodium glutamate 1.5%,cooking wine 3.0%,cooked rapeseed oil 25.0%,cooked sesame 2.0%and sesame oil 1.0%.At this time,the comprehensive score of spicy beef is 0.831 points.It has a bright red color,a spicy and fragrant taste,and a crispy and soft texture.

关 键 词：川菜 冷吃牛肉 Box-Behnken 响应面试验 配方研究 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]