摘要
以扬州鹅为原料,运用Box-Benhnken试验设计和响应面法,研究熟制工艺参数对煲汤品质的影响,得出其优化的时间温度组合为120℃15min,80℃80min,品评分与预测值接近,表明优化模型可靠,从而为该类食品的合理加工提供了依据。
In order to study the effects of cooking process parameters on the quality of soup,take Yangzhou goose as the raw material,Box-Benhnken test design and response surface methodology are used to obtain the best process parameters.The results show that the process combination of optimized time and temperature is high temperature 120℃15 min,low temperature 80℃80 min,the sensory score is close to the predicted value.The results indicate that the optimization model is reliable,and it could provide a foundation for the rational processing of such foods.
作者
沈晖
SHEN Hui(Jiangsu Institute of Tourism and Hospitality,Yangzhou 225127,China)
出处
《中国调味品》
CAS
北大核心
2018年第10期96-101,共6页
China Condiment
关键词
扬州鹅
煲汤
响应面分析
最佳工艺
Yangzhou goose
soup
response surface analysis
the best process
