| 板栗蚕豆酱的研制及工艺优化 |
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| 引用本文： | 商鹤琴,曹恰,周倩,张伟,杨倩,贾丽娜.板栗蚕豆酱的研制及工艺优化[J].中国调味品,2019(7):90-94. |
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| 作者姓名： | 商鹤琴 曹恰 周倩 张伟 杨倩 贾丽娜 |
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| 作者单位： | 河北农业大学理工学院 |
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| 基金项目： | 河北省现代农业产业技术体系杂粮杂豆产后加工与品牌培育项目(HBCT2018070206);河北农业大学渤海校区师生协同创新项目(bhxt201806) |
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| 摘 要： | 实验以市售板栗和蚕豆为主要原料,研究板栗蚕豆酱的制备工艺。在单因素实验的基础上,选择板栗添加量、蚕豆添加量、食用盐用量、白砂糖用量作为自变量,利用Box-Behnken法进行四因素三水平响应面优化设计实验,确定最佳工艺参数为:板栗添加量21.24%,蚕豆添加量42.29%,食用盐添加量13.94%,白砂糖添加量14.85%。制作的酱体香气浓郁,口味独特。
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| 关 键 词： | 板栗 蚕豆 配方 响应面法 感官评分 |
Development and Process Optimization of Chestnut and Broad Bean Paste |
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| SHANG He-qin,CAO Qia,ZHOU Qian,ZHANG Wei,YANG Qian,JIA Li-na.Development and Process Optimization of Chestnut and Broad Bean Paste[J].China Condiment,2019(7):90-94. |
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| Authors: | SHANG He-qin CAO Qia ZHOU Qian ZHANG Wei YANG Qian JIA Li-na |
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| Affiliation: | (College of Science and Technology, Agricultural University of Hebei, Cangzhou 061100, China) |
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| Abstract: | The preparation technology of broad bean paste made from chestnut and broad bean is studied in this paper. On the basis of single factor experiment, the quantity of chestnut, broad bean, edible salt and sugar are selected as the independent variables.Box-Behnken method is used to optimize the design of four factor-three level response surface experiment. The optimum technological parameters are determined as follows: 21.24% chestnut,42.29% broad bean,13.94% edible salt and 14.85% sugar. The paste body is rich in aroma and unique in taste. |
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| Keywords: | chestnut broad bean formula response surface method sensory score |
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