摘要
试验通过设计红汤火锅底料炒制过程中的炒制温度、炒制时间、转动速度、香辛料的颗粒度和用量5个关键因素,并为该类因素建立了5个水平,对不同的因素和水平组合的试验结果进行形状、色泽、浑浊度、香味和滋味的评价,并对5个指标进行主成分分析,用综合评价值T作为试验关键因素的响应值,构建了响应面模型,并对该模型推荐的最优方案进行验证,设置搅拌速度为15 r/min,炒制温度为100℃,炒制时间为70 min,香辛料用量为0.80%,香辛料颗粒度为15目,重复10次试验后,最后综合评价平均值为90.781,与模型预测值87.515基本吻合,可见该模型能较好地模拟试验结果。
In this experiment,five key factors including frying temperature,frying time,rotation speed,granularity and dosage of spices are designed in the frying process of red soup hotpot condiment,and five levels of such factors are established.The shape,color,turbidity,aroma and taste of the experimental results of different combinations of factors and levels are evaluated.The response surface model is constructed by principal component analysis of the five indicators,and the comprehensive evaluation value T is used as the response value of the key factor in the experiment,and the optimal scheme recommended by the model is verified,the stirring speed is 15 r/min,the frying temperature is 100℃,the frying time is 70 min,the dosage of spices is 0.80%,and the granularity of spices is 15 mesh.After repeating the experiment for 10 times,the final comprehensive evaluation average value is 90.781,which is basically consistent with the predicted value 87.515 of the model,indicating that the model could better simulate the experimental results.
作者
黄静
罗吉庆
罗丹
邓楷
龙锦鹏
HUANG Jing;LUO Ji-qing;LUO Dan;DENG Kai;LONG Jin-peng(College of Biotechnology,Sichuan University of Science and Engineering,Yibin 644000,China;Sichuan Food Fermentation Industry Research and Design Institute,Chengdu 611130,China)
出处
《中国调味品》
CAS
北大核心
2020年第6期111-115,共5页
China Condiment
基金
四川省科技厅重点研发项目(2018NZ0096)。
关键词
关键因素
主成分分析
综合评价
最优方案
key factors
principal component analysis
comprehensive evaluation
optimal scheme
