响应面法优化扇贝沙司加工工艺研究

Optimization of Scallop Sauce by Response Surface Methodology

以扇贝豆酱淋汁为主要原料,研究扇贝沙司的加工工艺。最佳配比为:扇贝豆酱淋汁30%,砂糖14%,味精1%,白醋4%,香辛料汁30%,在此条件下扇贝沙司感官评分为9.6±0.45。建立了扇贝沙司单因素与感官评分的模型,利用响应面法对加工工艺进行优化并得到优化模型,验证试验表明该模型的预测准确率达94.33%。在此条件下得到的产品油润光亮,色泽红褐色,酱香味浓郁,海鲜味突出,口味和谐适中,咸鲜香味兼备。本试验的加工工艺能保证扇贝沙司的品质,具有中试放大的潜力。

With scallop miso sauce as the main material, the preparation of scallop sauce was researched. The best seasoning ratio was： scallop miso sauce 30%, sugar 14%, monosodium glutamate 1%, white vinegar 5%, spice sauce 30%. Under these conditions, the sensory score of the product was 9.6±0.45. Optimization model of scallop sauce was established and the validation test results showed that the prediction accuracy rate was 94.33%. The product was got with oil lubrication bright, reddish-brown color, rich flavor with sauce, highlight flavor with seafood, harmony flavor of salty and fresh. The trial process can guarantee the quality of scallop sauce with the scale-up potential.