应用响应面分析法优化蒸煮火腿风味添加物

Application of response surface methodology on optimization of flavor additives for cooked ham

采用SAS软件针对七种风味添加剂:高汤粉、肉味香精、酵母抽提物、水解植物蛋白(HVP)、大蒜精粉、胡椒精粉和独活草精粉对蒸煮火腿风味的影响进行因素水平实验,以感官评定结果进行响应面分析,建立影响因素与响应值之间的回归模型,根据回归方程获得用于蒸煮火腿的七种风味添加物的最佳添加量:高汤粉2.99g/kg、肉味香精0.11g/kg、酵母抽提物1.9g/kg、植物水解蛋白2.64g/kg、大蒜精粉0.48g/kg、胡椒精粉4.81g/kg、独活草精粉1.43g/kg,其感官评定值优于商业化的"Schinkin"蒸煮火腿风味添加剂。

Using SAS software,the influences of seven kinds of flavor additives such as broth,meat flavor,yeast extract,hydrolyzed vegetable protein（ HVP） ,garlic flavor,pepper flavor and lovage flavor on the impact of cooked ham flavor were evaluated by factor experiments.With sensory evaluation results of response surface analysis,the regression model was built between factors and the response values.From the regression equation the best of seven flavor additives of cooked ham were obtained： broth powder 2.99g /kg,meat flavor 0.11g /kg,yeast extract 1.9g /kg,HVP 2.64g /kg,garlic flavor 0.48g /kg,pepper flavor 4.81g /kg,lovage flavor 1.43g /kg of the pickling liquid concentration.The experiment showed the sensory evaluation results of the optimal additives were better than the market-oriented＂Schinkin＂.