| 响应面法优化鸡肝肠加工工艺的研究 |
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| 引用本文： | 刘安军,郭晶,王子健,郑捷,滕安国,王姣姣.响应面法优化鸡肝肠加工工艺的研究[J].现代食品科技,2013,29(6):1288-1292. |
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| 作者姓名： | 刘安军 郭晶 王子健 郑捷 滕安国 王姣姣 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院 |
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| 基金项目： | 国家自然科学基金(31271975);天津市东丽区科技型中小企业发展专项资金产学研合作项目 |
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| 摘 要： | 本研究以鸡肝为主要原料,利用响应面分析法优化其加工工艺。采用物性仪对鸡肝肠硬度、弹性、胶粘性、咀嚼性等分析,得出斩拌时间、水分添加量、大豆分离蛋白添加量对鸡肝肠质地的影响。进而采用Box-Behnken响应面设计试验,得到鸡肝肠的最优工艺条件。最佳鸡肝肠的加工工艺为斩拌时间8.3 min、大豆分离蛋白添加量为1.99%、水分添加量39.98 mL。采用上述方法,以感官分值和弹性为指标,鸡肝肠的综合品质较好,感官分值可达到92.90,弹性0.85,工艺优化结果具有良好的生产前景。
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| 关 键 词： | 鸡肝肠 质构 响应面分析法 |
| 收稿时间： | 2013/1/21 0:00:00 |
Optimization of Processing Conditions for Chicken Liver Sausage by Response Surface Analysis |
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| LIU An-jun,GUO Jing,WANG Zi-jian,ZHENG Jie,TENG An-guo and WANG Jiao-jiao.Optimization of Processing Conditions for Chicken Liver Sausage by Response Surface Analysis[J].Modern Food Science & Technology,2013,29(6):1288-1292. |
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| Authors: | LIU An-jun GUO Jing WANG Zi-jian ZHENG Jie TENG An-guo and WANG Jiao-jiao |
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| Affiliation: | (College of Food Science and Biotechnology,Tianjin University of Science and Technology,Tian Jin 300457,China) |
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| Abstract: | Chicken liver was used as main ingredients to prepare a new kinds of sausage. The physical properties of the products were analyzed, including the hardness, flexibility, adhesion and chewiness to investigate the influences of water, soy protein ioslate and chopping time on the quality of the liver sausage. Then Box-Behnken design was applied to optimize the processing conditions of liver sausage. The optimal formula was determined as chopping time 8.3 minute, soy protein isolate1.99%, water amount 39.98 mL. With the optimal formula, the liver sausage showed the best quality, with sensory scores and flexible being of 92.90 and 0.85, respectively. |
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| Keywords: | liver sausage texture design expert analysis |
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