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| 响应面法优化水发工艺参数改善毛肚感官品质 | |
| 引用本文： | 李凛,李璟,周世一,胡强,孔芹,侯放梅.响应面法优化水发工艺参数改善毛肚感官品质[J].食品研究与开发,2012,33(1):80-84. |
| 作者姓名： | 李凛 李璟 周世一 胡强 孔芹 侯放梅 |
| 作者单位： | 1. 成都理工大学矿产资源化学四川省高校重点实验室,四川成都610059;成都理工大学材料与化学化工学院,四川成都610059 2. 成都理工大学材料与化学化工学院,四川成都,610059 3. 四川大学化学工程学院,四川成都,610065 |
| 摘 要： | 为改善水发毛肚的感官品质,研究碱液浓度、碱处理时间和碱处理温度对感官品质的影响,运用响应面分析法优化工艺参数,建立工艺参数与感官品质的多元二次回归方程。结果表明:碱处理时间和碱液浓度对感官品质的影响极为显著(P<0.05),各因素对感官品质的影响顺序依次是碱处理时间>碱液浓度>碱处理温度。最佳参数为:碱液浓度15.75 g/3 000 mL,碱处理时间35.9 min,碱处理温度24.83℃。以此工艺生产的毛肚感官评定得分为92分,与预测值基本一致,且感官要求、理化要求和微生物指标均符合NY 5268-2004无公害食品毛肚的标准。 |
| 关 键 词： | 毛肚 水发工艺 感官品质 响应面法 |
Optimization of the Rehydration Processing Parameters of Beef Tripe by Response Surface Method to Improve the Sensory Quality |
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| LI Lin , LI Jing , ZHOU Shi-yi , HU Qiang , KONG Qin , HOU Fang-mei.Optimization of the Rehydration Processing Parameters of Beef Tripe by Response Surface Method to Improve the Sensory Quality[J].Food Research and Developent,2012,33(1):80-84. | |
| Authors: | LI Lin LI Jing ZHOU Shi-yi HU Qiang KONG Qin HOU Fang-mei |
| Affiliation: | 1.Mineral Resources Chemistry Key Laboratory of Sichuan Higher Education Institutions,Chengdu University of Technology,Chengdu 610059,Sichuan,China;2.College of Materials and Chemistry Chemical Engineering,Chengdu University of Technology,Chengdu 610059,Sichuan,China;3.School of Chemical Engineering,Sichuan University,Chengdu 610065,Sichuan,China) |
| Abstract: | Due to improve the sensory quality of beef tripe,the response surface method was used to optimize the rehydration Processing Parameters of beef tripe on the bases of the single factor experiment.Three variables including the lye concentration,lye macerating time and temperature were investigated and a quadratic polynomial mathematical model was built.The result showed that soak time and lye concentration was very significant to the sensory quality(P<0.05),the order of various factors was soak time>lye concentration> temperature.The optimized rehydration Processing Parameters were obtained as lye concentration 15.75 g/3 000 mL,lye macerating time 35.9 min,temperature 24.83 ℃.The sensory quality score of beef tripe was 92,which was consistent with the predicted value.The physicochemical and microbiological indicators of the beef tripe was met the requirement in the standard of NY 5268-2004. |
| Keywords: | beef tripe rehydration process sensory quality response surface method |
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