清油火锅底料全自动炒制工艺参数优化研究

Study on Optimization of Parameters for Full Automatic Frying Process of Vegetable Oil Hotpot Seasoning

以清油火锅底料全自动炒制工艺为研究对象,运用响应面法对糍粑辣椒用量、复合香辛料用量、炒制时间及炒制温度进行优化。结果表明:清油火锅底料全自动炒制最佳工艺条件为糍粑辣椒用量16.0%,复合香辛料用量0.7%,炒制时间26min,炒制温度184℃,搅拌器转速32r/min。

Take the full automatic frying process parameters of vegetable oil hotpot seasoning as the research object,which is optimized by response surface method.The optimal process parameters are as follows：ciba peppers dosage of 16.0％,composite spice dosage of 0.7％,frying time of 26 min,frying temperature of 184 ℃,and the rotational frequency of 32 r/min.