| 牛油火锅底料关键工艺参数优化 |
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| 引用本文： | 但晓容,李栋钢,卢晓黎.牛油火锅底料关键工艺参数优化[J].食品科学,2010,31(22):211-215. |
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| 作者姓名： | 但晓容 李栋钢 卢晓黎 |
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| 作者单位： | 1.四川天味实业有限公司 2.四川大学轻纺与食品学院 |
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| 摘 要： | 运用响应面法，对牛油火锅底料全自动炒制工艺条件进行优化，得出最优工艺参数：郫县豆瓣用量16.8%(m/m)、炒制时间27min、炒制温度185℃、复合香辛料用量0.66%、转动频率31r/min，在此条件下对牛油火锅底料感官评分，其中组织形态90.44、色泽91.22、香味90、浑汤度88.44、滋味92，最佳综合指标为90.58。
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| 关 键 词： | 牛油火锅底料 全自动炒炒制 响应面法 |
| 收稿时间： | 2010-06-11 |
Optimization of Processing Parameters for Butter Hotpot Seasoning |
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| DAN Xiao-rong,LI Dong-gang,LU Xiao-li.Optimization of Processing Parameters for Butter Hotpot Seasoning[J].Food Science,2010,31(22):211-215. |
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| Authors: | DAN Xiao-rong LI Dong-gang LU Xiao-li |
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| Affiliation: | 1. Sichuan Tianwei Industrial Co. Ltd., Chengdu 610200, China ；
2. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China |
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| Abstract: | The fully automatic stir-frying parameters of butter hotpot seasoning were optimized through response surface methodology. The optimal processing parameters were Pixian bean paste of 16.8% (m/m), stir-frying time of 27 min, stir-frying temperature of 185 ℃, spice amount of 0.66% and rotation speed of 31 r/min. Under these conditions, the grade values of butter hotpot seasoning were 90.44 for shape, 91.22 for color, 90 for aroma, 88.44 for turbid, 92 for taste, and the best comprehensive index of 90.58. These studies can provide a theoretical reference for future product improvement of butter hotpot seasoning. |
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| Keywords: | butter hotpot seasoning fully automatic stir-frying response surface methodology (RSM) |
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