摘要
以鲜藕为原料、乳酸钙为硬化剂制作香辣藕片,探究其最佳生产工艺。以感官评分为指标进行单因素实验,选取浸泡时间、硬化剂(乳酸钙)浓度及硬化温度3个因素进行Box-Behnken实验设计,采用响应面法优化香辣藕片的生产工艺。结果表明:香辣藕片最佳工艺为硬化温度31℃,硬化剂浓度1.1%,浸泡时间2h,该工艺条件加工的藕片硬度为701.36,感官评分达92.60。
Take fresh lotus root as the raw material and calcium lactate as the hardener to make spicy sliced lotus root and explore the best production process.Single factor experiment is carried out with sensory score as the index.Three factors such as the soaking time,hardener(calcium lactate)concentration and hardening temperature are selected for Box-Behnken experimental design.The production technology of spicy sliced lotus root is optimized by response surface methodology.The results show that when the hardening temperature is 31℃,the hardener concentration is 1.1%and the soaking time is 2 h,the spicy sliced lotus root is the best with the hardness of 701.36 and the sensory score of 92.60.
作者
肖楚洁
周炎
XIAO Chu-jie;ZHOU Yan(Research Institute of Science and Technology,Nanjing University of Information Science&Technology,Nanjing 210044,China)
出处
《中国调味品》
CAS
北大核心
2018年第12期105-110,共6页
China Condiment
关键词
莲藕
响应面分析法
工艺
硬度
lotus root
response surface methodology
process
hardeness
