四种保湿剂对酱猪肘表面水分的影响及配方优化

Effect of four kinds of moisturizers on surface moisture of sauced pig elbow and formula optimization

为了延缓酱猪肘表面水分的流失,推迟干耗现象的发生,通过研究四种保湿剂对酱猪肘表面水分的影响,以期达到保证酱猪肘的品质,延长其货架期的目的。先通过单因素试验考察三甲基甘氨酸、吡咯烷酮羧酸钠、壳聚糖、山梨醇这四种保湿剂对酱猪肘表面的保湿效果,再利用Box-Behnken中心组合设计建立数学模型,以酱猪肘表面水分含量为响应值,进行四因素三水平的响应面分析,确定复配保湿剂的最佳配方:三甲基甘氨酸的添加量为0.60%,吡咯烷酮羧酸钠的添加量为0.04%,壳聚糖的添加量为0.02%,山梨醇的添加量为0.40%。

In order to delay occurrence of surface moisture loss and the phenomenon of weight loss of the sauce pig elbow,the effect of four kinds of moisturizers on moisture of surface of sauced pig elbow was studied to achieve the goal of the guarantee the quality and prolonging the shelf life of the sauce pig elbow. First,the moisturizing effect of the four moisturizers of trimethylglycine,pyrrolidone carboxylic acid sodium,chitosan and sorbitol on surface of sauced pig elbow was studied by the single factor experiment. Second,mathematical model was set up by using Box- Behnken central composite design. The surface moisture content of sauced pig elbow was taken as the response value,the response surface analysis of four factors and three levels was conducted and the optimum formula of compound moisturizer was determined. It was： the adding amount of trimethylglycine was 0. 60%,the adding amount of pyrrolidone carboxylic acid sodium was 0. 04%,the adding amount of chitosan was 0. 02% and the adding amount of sorbitol was 0. 40%.