响应面法优化紫苏脆笋鱼酱的制作工艺  

Optimization of the Production Process of Perilla Crisp Bamboo Shoot Fish Sauce by Response Surface Methodology

作　　者：陈瑜[1] CHEN Yu(Wuxi Higher Vocational School of Tourism and Commerce,Wuxi 214045,China)

机构地区：[1]无锡旅游商贸高等职业技术学校,江苏无锡214045

出　　处：《现代食品》2025年第3期53-56,共4页Modern Food

摘　　要：以感官评分为指标,通过单因素实验和响应面实验优化了紫苏脆笋鱼酱的制作工艺。结果表明,当鱼肉与笋丁配比为1.5∶1,豆瓣酱用量为30 g,熬制时间为48 min时,制作出的紫苏脆笋鱼酱咸鲜微麻、口感酥脆、层次分明,感官品质最佳。The production process of perilla crisp bamboo shoot fish sauce was optimized by single factor experiment and response surface experiment with sensory score as the index.The results showed that when the ratio of fish meat to bamboo shoots was 1.5∶1,the amount of bean paste was 30 g,and the cooking time was 48 min,the perilla crisp bamboo shoot fish sauce was salty,slightly spicy,crispy,and layered,with the best sensory quality.

关 键 词：响应面分析 紫苏 鱼酱 制作工艺 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]