响应面法优化马铃薯素食肠加工

以马铃薯为原料,制备马铃薯素食肠。通过控制薯泥和薯粉比例、马铃薯素食肠蒸制时间、辅料添加量进行实验,以感官评分为评价指标,在单因素实验的基础上,通过响应面实验优化马铃薯素食肠配方。实验结果显示:马铃薯素食肠较优蒸制时间为25 min,最佳配方为:马铃薯(薯泥:薯粉=4:1),大豆分离蛋白添加量3%,玉米淀粉添加量12%,木薯醋酸酯淀粉添加量5%,鸡蛋添加量6%,其中鸡蛋(p<0.01)、大豆分离蛋白(p<0.01)、木薯醋酸酯淀粉添加量(p<0.05)对马铃薯素食肠感官品质具有显著影响,由回归方程预测在此条件下感官评分的理论值为(42.0±0.3)分,生产验证得到感官评分为41.3分。验证实验显示,在该工艺条件下制得的马铃薯素食肠口感较好,食用方便,可以作为工业化生产的基本加工条件。

Optimization of processing of potato vegetarian sausage by response surface method

Potato was selected as the experimental material for the processing of potato vegetarian sausage. The study took sensory score as evaluation index by controlling the proportion of potato mud and potato powder,steam time and add quantity of accessories of the potato vegetarian sausage. Then optimized formula of potato vegetarian sausage by response surface method on the basis of single factor experiment. The results showed that the better steam time of potato vegetarian sausage was 25 min,the best formula were:3% soybean protein isolated,12% corn starch,5% cassava acetate starch,6% egg,potato(potato mud:potato powder=4:1),and the content of eggs(p<0.01),soybean protein isolated(p<0.01),cassava acetate starch(p<0.05)had a significant influence on sensory quality of potato vegetarian sausage. The predict theoretical sensory score was(42.0±0.3)under the condition by the regression equation,and the actual sensory score was 41.3.The validation experiment showed that the potato vegetarian sausage taste good,convenient under the condition of the process,the test results can be used as the basic processing conditions of industrial production.