板栗蚕豆酱的研制及工艺优化

Development and Process Optimization of Chestnut and Broad Bean Paste

实验以市售板栗和蚕豆为主要原料,研究板栗蚕豆酱的制备工艺。在单因素实验的基础上,选择板栗添加量、蚕豆添加量、食用盐用量、白砂糖用量作为自变量,利用Box-Behnken法进行四因素三水平响应面优化设计实验,确定最佳工艺参数为:板栗添加量21.24%,蚕豆添加量42.29%,食用盐添加量13.94%,白砂糖添加量14.85%。制作的酱体香气浓郁,口味独特。

The preparation technology of broad bean paste made from chestnut and broad bean is studied in this paper. On the basis of single factor experiment, the quantity of chestnut, broad bean, edible salt and sugar are selected as the independent variables.Box-Behnken method is used to optimize the design of four factor-three level response surface experiment. The optimum technological parameters are determined as follows: 21.24% chestnut,42.29% broad bean,13.94% edible salt and 14.85% sugar. The paste body is rich in aroma and unique in taste.