| 响应面法优化方便粉丝红烧牛肉味调料配方 |
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| 引用本文： | 申慧珊,郑建梅,吴青兰,夏天雨,赵建彪,张国权.响应面法优化方便粉丝红烧牛肉味调料配方[J].食品研究与开发,2019,40(18):125-132. |
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| 作者姓名： | 申慧珊 郑建梅 吴青兰 夏天雨 赵建彪 张国权 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院;定西薯宝农科清真食品有限公司 |
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| 摘 要： | 利用响应面法优化方便粉丝红烧牛肉味调料的配方。以感官评分为考察指标,在单因素试验基础上,分别选取食盐、鲜味剂和香辛料添加量对调味粉包以及酱料、牛油、香辛料和食盐添加量对调味酱包进行Box-Behnken研究,通过响应面法对调料配方进行优化。结果表明,调味粉包的最佳配方为食盐48.0%、鲜味剂4.5%和香辛料20.0%;调味酱包的最佳配方为酱料32.5%、牛油14.0%、香辛料1.2%和食盐6.5%。
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| 关 键 词： | 方便粉丝 调味料 粉包 酱包 配方 响应面法 |
| 收稿时间： | 2018/11/10 0:00:00 |
Optimization of Formula of Instant Starch Noodles Seasoning with Beef with Brown Sauce by Response Surface Methodology |
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| SHEN Hui-shan,ZHENG Jian-mei,WU Qing-lan,XIA Tian-yu,ZHAO Jian-biao,ZHANG Guo-quan.Optimization of Formula of Instant Starch Noodles Seasoning with Beef with Brown Sauce by Response Surface Methodology[J].Food Research and Developent,2019,40(18):125-132. |
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| Authors: | SHEN Hui-shan ZHENG Jian-mei WU Qing-lan XIA Tian-yu ZHAO Jian-biao ZHANG Guo-quan |
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| Affiliation: | (College of Food Science and Engineering, Northwest A & F University,Yangling 712100, Shaanxi, China;Dingxi Shubao Agriculture Food Co., Ltd., Dingxi 744300, Gansu, China) |
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| Abstract: | SHEN Hui-shan;ZHENG Jian-mei;WU Qing-lan;XIA Tian-yu;ZHAO Jian-biao;ZHANG Guo-quan(College of Food Science and Engineering, Northwest A & F University,Yangling 712100, Shaanxi, China;Dingxi Shubao Agriculture Food Co., Ltd., Dingxi 744300, Gansu, China) |
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| Keywords: | instant starch noodles seasoning seasoning powder seasoning mixture sauce formula response surface methodology |
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