| Plackett-Burman设计及响应面法优化扇贝边酱制作工艺 |
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| 引用本文： | 卢芸,周莹,董雪萌,杨天赐,戴阳军. Plackett-Burman设计及响应面法优化扇贝边酱制作工艺[J]. 中国调味品, 2019, 0(8): 37-43 |
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| 作者姓名： | 卢芸 周莹 董雪萌 杨天赐 戴阳军 |
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| 作者单位： | 扬州大学旅游烹饪学院;常熟理工学院生物与食品工程学院 |
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| 摘 要： | 试验以扇贝边为原料,对原料进行保水处理后再进行调味,制作扇贝边酱。在单因素试验的前提下,采用Plackett-Burman设计对多因素进行筛选,选择出对结果影响显著的因素,再进一步使用响应曲面优化法进行试验分析。工艺优化最终结果表明:料液比2∶3,添加3%的保水剂,调节pH为5,添加4%的紫苏提取物,滚揉3h后在90℃热水中热烫36s。最终得到的扇贝边的水分含量为35.82%±0.34%。该试验为扇贝深加工调味品的工业化发展提供了理论依据。
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| 关 键 词： | 扇贝边 工艺优化 水分含量 PLACKETT-BURMAN设计 响应面试验 |
Optimization of the Production Process of Scallop Skirt Sauce by Plackett-Burman Design and Response Surface Method |
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| LU Yun,ZHOU Ying,DONG Xue-meng,YANG Tian-ci,DAI Yang-jun. Optimization of the Production Process of Scallop Skirt Sauce by Plackett-Burman Design and Response Surface Method[J]. China Condiment, 2019, 0(8): 37-43 |
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| Authors: | LU Yun ZHOU Ying DONG Xue-meng YANG Tian-ci DAI Yang-jun |
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| Affiliation: | (School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China;School of Biotechnology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China) |
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| Abstract: | LU Yun;ZHOU Ying;DONG Xue-meng;YANG Tian-ci;DAI Yang-jun(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China;School of Biotechnology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China) |
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| Keywords: | scallop skirt process optimization water content Plackett-Burman design response surface experiment |
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