响应面法优化新疆汤饭羊肉块工艺

Process Optimization of the Mutton in Xinjiang Soup

以质构、色差、感官评分为测定指标,研究肉块工艺的腌制时间、炒制时间、炒制温度对新疆汤饭肉块品质的影响。在此基础上,以感官评分和咀嚼性为响应值,采用响应面设计工艺优化条件,得到最佳工艺参数为:羊肉块250 g,其中盐、大蒜粉、洋葱粉、姜粉以物料比3:1:1:1的比例腌制55 min、炒制4 min、炒制温度160 ℃,此工艺加工而成的新疆汤饭炒制肉块产品呈均匀块状,有羊肉特有的风味,色泽均匀,口味适中,咀嚼性良好,硬度、弹性适中,所得感官评分78.00分,咀嚼性300.05 mJ,实验结果与理论值预测相近,模型拟合度良好,实验结果可靠。

The effects of curing time,frying time and frying temperature on the quality of mutton in Xinjiang soup were studied by texture,color difference and sensory evaluation.On this basis,the sensory score and chewiness were used as response values,and the response surface design was used to optimize the process conditions.The optimal process parameters were as follows:250 g mutton,salt,garlic powder,onion powder and ginger powder in the ratio of 3:1:1:1,curing 55 min,frying 4 min and frying temperature 160 ℃.The fried mutton in Xinjiang soup processed by this technology is uniform and massive,with the distinctive flavor of mutton,uniform color,moderate taste,good chewiness,moderate hardness and elasticity.The sensory score is 78.00 points and chewiness is 300.05 mJ.The experimental results are close to the theoretical value,and the model has a good fit,and the experimental results are reliable.