摘要
以猪尾为原料,采用响应曲面法,以泡椒猪尾的感官评分为指标,优化了泡椒猪尾的工艺条件。结果表明,优化后的最佳工艺条件为食盐添加量5.30%,乳酸添加量1.00%,泡制时间32 h。在此条件下生产的泡椒猪尾外观形态完整、色泽洁白或淡黄色,口感酸咸适中、嫩脆,具有明显的泡菜清香味和泡椒肉制品独特的香气,感官评分为9.30分,与模型的预测值9.26分接近,表明该模型可行。
Taking pig tail as material and the sensory value was chosen as the indicator,the process parameters were optimized by response surface methodology （RSM）.The results showed that the optimal process conditions were the addition of 5.30％ salt,lactic acid concentration of 1.00％,the infuse time of 32 h.Under these conditions,the pig tail had better appereance and the color of white or light yellow with a moderate flavor and was crsispy and soft,showing a unique smell of pickle and meat product.The sensory value of production was 9.30 while the predicting value was 9.26,indicating that the model is practical.
出处
《湖北农业科学》
北大核心
2014年第14期3364-3366,共3页
Hubei Agricultural Sciences
基金
河南农业职业学院科研项目(KY2012-14)
关键词
猪尾
响应面法
工艺条件
pig tail
response surface methodology
process conditions
