响应面法优化荷叶池沼公鱼鱼糕工艺配方

Optimization of Process Formula of Lotus Leaf-Pond Smelt Kamaboko Gel by Response Surface Method

以池沼公鱼为原料,荷叶浸提液、玉米淀粉、肥猪肉为主要辅料,荷叶浸提液添加量、玉米淀粉添加量及肥猪肉添加量为优化因素,以鱼糕弹性为优化指标,利用响应面法进行优化,采用中心组合试验设计(Box-Behnken)对响应面三维图和等高线图进行分析获得鱼糕配方。结果表明,荷叶池沼公鱼鱼糕最优配方为:相对碎鱼肉用量,荷叶浸提液添加量18.9%,玉米淀粉添加量13.3%,肥猪肉添加量10.6%,配以其他辅料,按此配方制得的鱼糕制品持水能力强,切面密实,弹性和咀嚼性较好,营养丰富且入口有池沼公鱼独特的香味。

Using pond smelt,lotus leaf extract liquid,corn starch,and fat pork as the main raw materials and accessories,with the addition of lotus leaf extract liquid,corn starch and fat pork as optimization factors,the kamaboko gel springiness as the evaluation index,the kamaboko gel formula was optimized by response surface method,at the same time,the central composite design(Box-Behnken)was used to analyze the three-dimensional and contour diagrams of response surface.The results showed that,the optimal formula of kamaboko gel was as follows:lotus leaf extract 18.9%,corn starch 13.3%,and fat pork 10.6%.The prepared kamaboko gel had strong water-holding capacity,compact cross-section,better springiness and chewiness,rich nutrients,and unique flavor of pond smelt.