响应面法优化泡椒猪肝超声波腌制液配方

Optimization of marinade formula for spicy pork liver using response surface methodology

以猪肝片为对象,选取泡椒水、泡小米椒、白糖、白醋为变量,综合得分为响应值,通过Box-Behnken响应面法进行泡椒风味猪肝腌制配方优化。实验结果表明:泡椒水、白糖的添加比例交互影响显著;采用Design-Expert8.0.6软件拟合得出最优工艺条件为:泡椒水50%、泡小米辣27.50%、白醋6.00%、白糖0.50%,此条件泡椒猪肝片光泽度较高,组织致密,富有弹性,酸辣咸甜兼备。此条件下泡椒猪肝片的综合评分预测值为0.93,验证试验泡椒猪肝片的综合评分为0.928,表明实验结果与软件优化结果基本相符。

Formula of curing liquid for pork liver was optimized using response surface methodology with Box-Behnken design and Design-Expert 8.0.6 consisting of 5 0%of pepper infusion,27.5 0%of pickled Capsicum frutescens,6%of vinegar,and 0.5 0%of sugar to give the product witli glossy appearance,dense texture,and full taste of sour,salt and sweetness.The predicted score of 0.93 was very close to the verified value of 0.928.the interaction between the amount of pepper infusion and table sugar significantly affected the evaluation score of tiie product.