响应曲面法进行调理食品胡椒味调味料的研制

Development of pepper-flavor spice in prepared food by response surface methodology

通过单因素实验和响应曲面法对调理食品胡椒味调味料的配方进行了研制。通过在单因素基础之上进行胡椒、盐和糖的3因素3水平设计(Box-Behnken设计),结果表明,产品的最佳配方为:胡椒13.57%、盐20.15%、砂糖22.14%,其余以辅料(小茴香、孜然、姜粉、月桂、大蒜粉、八角、肉豆蔻、甘草、味精)补充至100%,感官评分值达到了89.2,验证实验感官评分值为90.0。产品感官评定和微生物指标合格。

The formula of pepper-flavor spice in prepared food was optimized by using the single factor experiment and the response surface methodology（RSM）,based on a three variable（pepper,salt,sugar） and three level Box-Behnken design. The result was showed that：the optimized formula of the pepper-flavor spice was pepper 13.75%,salt 20.15%,sugar 22.14%,added to 100% by the adjunct（cumin seed,cumin,ginger,laurel,garlic,aniseed,nutmeg,licorice,sodium glutamate）. The sensory scale value was reached 89.2,and it was 90.0 in verification experiment. The sensory evaluation and microbiological index of the product were qualified.