响应曲面法优化酱香啤酒鸭脖制作工艺

Optimization of Processing Technology of Sauced Beer Duck Neck by Response Surface Methodology

在单因素试验的基础上,对影响酱香鸭脖风味的4个主要因素——啤酒用量、啤酒放入时间、腌制时间以及卤煮条件进行SPSS因子分析。最后利用响应曲面法优化后的酱香啤酒鸭脖制作工艺参数为：在0℃-4℃腌制3.5 h,啤酒用量为总量26%,放入时间为卤煮开始后29 min,以500 W小火微沸卤煮55 min。

On the basis of single factor experiment, the SPSS factor analyses were made to the four main factors （the beer consumption, the time of the introduction of beer, the salting time and cooking conditions） which influenced the taste of the beer sauced duck neck. After the RSM optimization, the following parameters were optimal-the dosage proportion of the beer was 26%, the time to put duck neck in begins after 29 minutes of the pot-stewed process, the salted time was 3.5 hours under 0 ℃-4 ℃, the bittern time was 55 minutes under 500 W in a small fire boil.