响应面法优化猪骨——香菇高汤工艺研究

Optimization of technology of pig bone-lentinus edodes soup by response surface m ethodology

以猪骨、香菇为主要原料,研究猪骨——香菇高汤制作工艺,并对工艺进行优化。在单因素试验基础上,利用响应面法,以猪骨水解液与香菇水解液的比值、食盐、料酒、白砂糖为自变量,感官评分为响应值,研究各因素及其交互作用对高汤感官评分的影响,优化工艺条件。由单因素试验和响应面优化试验确定猪骨——香菇高汤调配液的最佳配方为:猪骨与香菇水解液比值1.0、食盐1.5%、酵母精0.1%、HVP 0.3%、HAP 0.5%、琥珀酸0.015%、料酒1.2%、白砂糖1.2822%、猪肉调味粉0.1%,在此条件下制得的猪骨——香菇高汤感官评定分值最高。并以最佳工艺条件进行成品化试验,对其进行感官鉴定和杀菌保藏试验,结果表明,猪骨——香菇高汤的色泽、香味、滋味、形态均符合产品应有的要求,高温瞬时杀菌比巴氏杀菌具有更好的防腐效果。

In this paper, the pig bone and lentinus edodes were chosen as main raw material. The production process and process optimization of pig bone-lentinus edodes soup were studied. On the base of single factor experiment, the process optimization was studied by response surface methodology, with pig bone hydrolyzate-lentinus edodes hydrolyzate ratio, salt, cooking wine, white sugar as independent variable and sensory scores as response value. The interaction of various factors influence on sensory score of soup was studied. The response surface optimization test, the optimum formula was process conditions were optimized. By single factor test and determined as follows： pig bone hydrolyzate-lentinus edodes hydrolyzate ratio1.0, salt 1.5%, yeast extract 0.1%, hydrolyzed vegetable protein 0.3%, hydrolyzed animal protein 0.5%, succinic acid 0.015%, cooking wine 1.2%, white sugar 1.2822%, pork powdered flavoring 0.1%. Under these conditions, the sensory score of pig bone-lentinus edodes soup was the highest. The finished product test was carried out under the best technological conditions. The product was tested by sensory evaluation and sterilization. The result showed that the color, aroma, taste and form of pig bone-lentinus edodes soup are in line with the requirements of the product, and UHT had better corrosion protection effect than pasteurization.