摘要
为了探讨即食鲜海参加工工艺,在单因素试验的基础上,应用响应面方法设计正交试验,对鲜海参漂烫、调味、蒸煮等工艺进行优化。依据回归分析确定影响感官评价的影响因素,分析数据得出最佳加工工艺为:腌制温度21℃、腌制时间70 min、调料浓度64%,在此条件下实际测得感官评价为9.3分,符合商业无菌标准。所建立的回归方程能真实地反映腌制温度、腌制时间、腌制调料浓度对加工工艺的影响,通过优化能有效地提高生产工艺,并建立了一种生产软包装即食海参的新工艺。
To investigate the processing of instant fresh sea cucumber, the paper optimized the blanching, seasoning, cooking and other process by the design of orthogonal response surface method. The results showed that the optimum process conditions were curing temperature of 21℃, curing time of 70 min, seasoning concentration of 64%. In this condition, the actual sensory evaluation measured 9.3, in line with commercial sterilization standards. The regression equation can truly reflect the temperature of curing, curing time and seasoning concentration which impacts on the processing technology. By optimizing the production process we established a new production methods of flexible instant sea cucumber.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第12期106-108,121,共4页
Guangdong Agricultural Sciences
基金
山东大学威海分校第六届学生科研立项(SRTP)学年研究项目(A11051)
关键词
响应面
即食海参
腌制
灭菌
response surface
instant fresh sea cucumber
pickled
sterilization
