响应面法优化富硒盐皮蛋加工工艺

Optimization of Processing Technology of Selenium-rich Salt Preserved Egg by Response Surface Methodology

[目的]获得富硒盐皮蛋的最佳加工工艺。[方法]在单因素试验的基础上,利用响应面法对富硒盐皮蛋的加工工艺进行优化。[结果]最佳碱的种类为Na2CO3,最佳加工工艺为碱浓度3.4%、盐浓度4.0%、温度25.0℃,各因素对盐皮蛋感官评分影响大小关系为盐浓度>碱浓度>温度。[结论]此工艺为富硒盐皮蛋的成味机理和腌制机理的进一步深入研究提供数据参考。

[Objective]The research aimed to obtain the best processing technology of selenium-rich salt preserved egg.[Method]On the basis of single factor experiment,the processing technology of selenium-rich salt preserved egg was optimized by using response surface method.[Result]The optimum kind of alkali was Na 2CO 3,the optimized processing technology were as follows: alkali concentration 3.4%,salt concentration 4.0% and temperature 25.0 ℃,effects of various factors on the sensory evaluation of salt preserved egg was salt concentration>alkali concentration>temperature.[Conclusion]This process provides data reference for the formation mechanism and curing mechanism of selenium-rich salt preserved egg.