响应面法优化麻辣豆腐皮生产工艺的研究

Optimization of the Production Process of Spicy Soybean Milk Skin Using Response Surface Methodology

以大豆为原料,采用响应面分析法研究了麻辣豆腐皮的生产工艺。首先,通过单因素试验研究了生产工艺中的破脑粒径大小、点浆温度、卤水用量、调味粉的添加量对麻辣豆腐皮质量的影响;根据Design-Expert中心优化组合试验设计原理,采用响应面分析法,得到的最佳生产工艺条件为:破脑粒径大小1.5~2.0 cm,点浆温度85℃,卤水用量4%,调味粉(由辣椒粉和花椒粉以2︰1的比例配制)的添加量2%。此条件下,麻辣豆腐皮产品组织状态均匀一致,硬中带韧,色泽鲜亮,口味适中。

The production process of spicy soybean milk skin is studied by response surface methodology. Firstly, some factors, such as broken brain particle size, the curdling temperature, the amount of brine and the amount of seasoning powder were studied to find out the effect on the quality of the spicy soybean milk skin. Secondly, the main factors were assessed by Response surface analysis, based on the software of Design-Expert. The optimum technological conditions of production were obtained as followings： broken brain particle size of 1.5~2.0 cm, point the slurry temperature of 85 ℃, brine amount of 4%, the addition of seasoning powder （by the chili powder and pepper powder with 2 ： 1 ratio preparation） of 2%. Under this condition, the product structure was uniform, hard with toughness, bright color and taste moderate.