响应面法优化简阳羊肉汤工艺研究  

Optimization of Process of Jianyang Mutton Soup by Response Surface Method

作　　者：黄静 杨浩 高山林 陈慧玲 徐睿 田园 李懿 陈林[1] 张锐[1] HUANG Jing;YANG Hao;GAO Shan-lin;CHEN Hui-ling;XU Rui;TIAN Yuan;LI Yi;CHEN Lin;ZHANG Rui(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,610106,China;Sichuan Dejian Nanjiang Huangyang Food Co.,Ltd.,Nanjiang 636600,China;Finance Office,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]四川德健南江黄羊食品有限责任公司,四川南江636600 [3]成都大学财务处,成都610106

出　　处：《中国调味品》2025年第4期160-165,共6页China Condiment

基　　金：四川省科技计划项目(2023YFN0056);四川省2024—2026年“三区”人才支持计划科技人员专项计划。

摘　　要：以简阳大耳羊为主要原料,通过传统的简阳羊肉汤熬煮方式熬制,以感官评分为主要指标,氨基酸态氮含量和白度为辅助指标,在单因素试验的基础上,采用响应面试验对羊肉汤的加工工艺进行优化,得到简阳羊肉汤的最佳工艺参数为煮制时间3.5 h、水料比6∶1、炒制时间90 s。在此条件下熬制的简阳羊肉汤风味良好,氨基酸态氮含量为63.28 mg/100 mL,感官评分为92.36分,与预测值相近。该研究结果可为传统简阳羊肉汤的开发奠定理论基础。Using Jianyang big eared sheep as the main raw material,it is boiled through traditional Jianyang mutton soup boiling method.With sensory score as the main index and amino acid nitrogen content and whiteness as the auxiliary indexes,on the basis of single factor test,response surface test is used to optimize the processing technology of Jianyang mutton soup.The optimal process parameters of Jianyang mutton soup are obtained as cooking time of 3.5 h,water-material ratio of 6∶1 and frying time of 90 s.The Jianyang mutton soup boiled under these conditions has good flavor,the content of amino acid nitrogen is 63.28 mg/100 mL,and the sensory score is 92.36 points,which is close to the predicted value.The research results can lay a theoretical foundation for the development of traditional Jianyang mutton soup.

关 键 词：简阳羊肉汤 响应面法 感官评价 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]