基于回归模型的复合调味料组分比例规律研究

Study on Proportion Rule of Compound Seasoning Components Based on Regression Model

以花椒粉、八角粉、辣椒粉为研究对象制得复配调味料,通过回归设计对其加工配方进行优化,确定最优复配工艺,评价标准为感官评价,比较了3种原料的不同添加质量分数,其中花椒粉为30%~40%,八角粉为20%~30%,辣椒粉为30%~40%,按照上述范围对3种调味料进行组合,对不同组进行感官评价,建立复配工艺和感官评价之间的回归模型,通过最好的感官评价结果筛选出最优的复合调味料的加工工艺。结果表明:辣椒粉含量40.00%、八角粉含量25.83%、花椒粉含量34.17%的比例配制出的调味料感官评价值最高,各项指标最好。

The compound seasoning is prepared by taking pepper powder,star anise powder and chili powder as the research objects,and the optimal compounding process is determined by optimizing the processing formula by regression design.The evaluation standard is sensory evaluation,and the different adding mass fraction of three raw materials are compared,wherein the pepper powder is 30%~40%,the star anise powder is 20%~30%,the chili powder is 30%~40%,and the three seasonings are combined according to the above ranges,the sensory evaluation is conducted on different groups,and a regression model between the compounding process and the sensory evaluation is established.The best sensory evaluation results are used to screen out the optimal production process of the compound seasoning.The results show that when chili powder content is 40.00%,star anise powder content is 25.83%and pepper powder content is 34.17%,the sensory evaluation value of compound seasoning is the highest and all the indicators are the best.