响应面法优化灌汤虾球丸生产工艺

Optimization of Production Process of Shrimp Balls Soup Pill by Response Surface Analysis Method

试验主要研究了灌汤虾球丸生产工艺。以灌汤虾球丸感官评分为指标,通过响应面分析法确定灌汤虾球丸生产最佳工艺条件,即大豆分离蛋白添加量为3.7%,淀粉添加量为7.3%,胶冻添加量为5.1%,虾浆添加量24.9%,在此条件下灌汤虾球丸感官评分为86.7。

This study mainly discussed production process of shrimp balls soup pill. With the sensory evaluation of shrimp balls soup pill as indicator, the optimum conditions of production of shrimp balls soup pill were determined by the response surface methodology, such as soybean separation protein content for 3.7%, starch content for 7.3%, jelly content for 5.1%, shrimp paste content for 24.9%, and the sensory evaluation of shrimp balls soup pill was 86.7 under these conditions.