| 响应面分析法优化盐焗骨泥鸡肉肠配方的研究 |
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| 引用本文： | 刘媛,阮征,李汴生,陈坚成,郭伟波,林光明.响应面分析法优化盐焗骨泥鸡肉肠配方的研究[J].广州食品工业科技,2012(2):172-175. |
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| 作者姓名： | 刘媛 阮征 李汴生 陈坚成 郭伟波 林光明 |
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| 作者单位： | [1]华南理工大学轻工与食品学院,广东广州510640 [2]广东无穷食品有限公司,广东饶平515726 |
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| 基金项目： | 广东省教育部产学研结合项目（2011A090200041） |
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| 摘 要： | 为生产出凝胶效果更好的盐焗骨泥鸡肉肠,本文应用响应面分析（RSA）法优化盐焗骨泥鸡肉肠的生产配方。选用骨泥干基添加量、猪肉/总肉、变性淀粉/总淀粉三因素,其中骨泥粒度为30-50μm,以鸡肉肠凝胶强度为评价指标,在单因素工艺试验的基础上,通过三因素三水平的Box-Behnken响应面分析优化鸡肉肠配方,在基本配方（肉40%,淀粉6%）基础上,确定其最佳配方为骨泥干基加量2.28%,猪肉/总肉0,变性淀粉/总淀粉0.47,在此配方下,鸡肉肠凝胶强度可达到3787.59g.mm。
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| 关 键 词： | 鸡肉肠 凝胶强度 骨泥 淀粉 响应面分析 |
Optimization of Formula of Salted Bone Paste Chicken Sausage by Response Surface Analysis |
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| Authors: | LIU Yuan Ruan Zheng LI Bian-sheng Chen Jian-cheng Guo Wei-bo Lin Guang-ming |
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| Affiliation: | 1 .College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2.Guangdong Wuqiong Food Co., Ltd, Raoping 515726, China) |
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| Abstract: | In order to produce better gel strength of salted bone paste chicken sausage, the effects of addition levels of bone paste butt, pork/total meat and modified starch/total starch on gel strength were explored to optimize formula of salted bone paste chicken sausage by response surface analysis （RSA） on the basis of single-factor experiments. The particle size of bone paste was 30-50 μm. On the base of the basic formula （meat 40%, starch 6%）, the optimal formula was determined as bone paste butt 2.28 % （db）, pork/total meat 0, and modified starch/total starch 0.47. With the optimal formula, the gel strength of salted bone paste chicken sausage was 3787.59 g·ram. |
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| Keywords: | chicken sausage gel strength bone paste starch response surface analysis |
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