摘要
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.
出处
《食品科技》
CAS
北大核心
2009年第12期291-294,共4页
Food Science and Technology
基金
江苏省科技厅科技创新与成果转化专项(BN2008407)
关键词
响应曲面法
调理食品
胡椒味
调味料
研制
response surface methodology
prepared food
pepper-flavor
spice
development