响应面优化无花果生姜汁嫩化狮子头工艺

Optimization of Tenderization Process of Yangzhou-style Large Meatballs with Fig-Ginger Juice by Response Surface Methodology

为提高狮子头品质,采用复配无花果生姜汁对狮子头嫩化工艺进行优化。在单因素实验的基础上,用Box-Behnken实验设计进行3因素3水平的响应面法优化狮子头嫩化工艺。结果表明:狮子头最佳嫩化工艺条件为无花果汁和生姜汁配比2.1∶1、无花果生姜汁添加量16%、蒸煮时间57min。此嫩化工艺下狮子头的嫩化效果明显,剪切力仅为88.36gf,且品质较好,感官评价为92.83分。

In order to improve the quality of Yangzhou-style large meatballs,compound fig and ginger juice is adopted to optimize the tenderization process.On the basis of single factor experiment,use response surface method of 3 factors and 3 levels by Box-Behnken experimental design to optimize the tenderization process of Yangzhou-style large meatballs.The results show that the optimum tenderization conditions of Yangzhou-style large meatballs are as follows：the ratio of fig juice and ginger juice is2.1∶1,the additive amount of fig-ginger juice is 16%,and high temperature backpressure cooking time is 57 min.The tenderizing effect of Yangzhou-style large meatballs is significant under such tenderization process,the shear force is only 88.36 gf and the sensory evaluation reaches 92.83.