响应面法优化泡椒牦牛黄喉制作工艺研究

对牦牛黄喉进行泡椒产品的开发,有利于牦牛副产物的增值增效,提高产品附加值。本实验以水煮时间、食用碱质量浓度、浸渍液中泡椒的比例和泡制时间4个反应因素,以泡椒牦牛黄喉感官评分为评价指标,在单因素工艺实验的基础上,通过四因素三水平的Box-Behnken响应面分析法优化泡椒牦牛黄喉的制作工艺条件。经方差分析得知泡制时间和食用碱质量浓度的交互影响显著,泡椒比例和泡制时间对泡椒牦牛黄喉的交互影响极显著。结果表明,最优制作条件为水煮时间25min,食用碱质量浓度0.7g/100m L,泡椒比例21%,泡制时间53h。在此制作条件下得到泡椒牦牛黄喉色泽良好,口感细腻,脆嫩,泡椒香气浓郁,泡椒牦牛黄喉感官评分可达到36.19。验证实验泡椒牦牛黄喉感官评分为35.27,表明实验结果与软件优化结果相符。 

Optimization of yak aortic with pickled peppers by response surface methodology

Aortic is one of the by- products of yak,develop the products of yak aortic with pickled peppers,its Advantageous to appreciation synergism of the yak by- product,improve the added value of products. The experiment was analyzed from every aspect such as the boiling time,edible alkali quality concentration,pickled peppers amount and soaking time,the quality of yak aortic with pickled peppers as evaluation index,based on single factor experiment,four factors three levels by Box- Behnken condition to make optimization of yak aortic with pickled peppers.The results of variance analysis indicated that cross- interaction between soaking time and edible alkali quality concentration,pickled peppers amount and soaking time had significant effect. And the optimal production conditions was boiling time 25 min,edible alkali quality concentration 0.7g /100 m L,pickled peppers amount 21%,soaking time 53 h.Under the above conditions for yak aortic with pickled peppers had a good color,delicate taste,crisp,spicy aroma. The production conditions,sensory score can reach 36.19. Verification test was35.27,which showed experimental results consistent with software optimization results.