响应面法优化棕榈油基花椒调味油的生产工艺及其贮藏稳定性研究

Optimization of the Production Process of Palm Oil-based Zanthoxylum Flavoring Oil by Response Surface Methodology and Its Storage Stability

采用响应面法对棕榈油基花椒调味油的工艺条件进行优化。基于单因素实验选取花椒粉碎粒度、料液比和熬制温度3个因素,利用Box-Benhnken实验和响应面法,考察了各因素间交互作用及其对花椒调味油感官评分的影响,模拟得到二次多项式回归方程的预测模型。结果表明,花椒调味油生产的最佳工艺条件为料液比1∶8.5、花椒粉碎粒度56目、熬制温度91℃,实际测得的花椒调味油感官评分(93.87分)与响应面拟合所得方程的预测值(94.03分)符合良好。对制得的棕榈油基花椒调味油在40℃下加速贮藏90 d,贮藏期内棕榈油基花椒调味油香气浓郁,无异味,颜色较深,麻味较强烈。

Response surface methodology(RSM)is used to optimize the production process of palm oil-based Zanthoxylum flavoring oil.Based on the single factor experiment,three factors including grinding particle size,solid-liquid ratio and boiling temperature of Chinese prickly ash powder are selected,the Box-Benhnken experiment and response surface methodology are used to investigate the interaction of each factor and its effect on sensory score of Zanthoxylum flavoring oil,and the prediction model of quadratic polynomial regression equation is simulated.The results show the optimum process conditions for the production of Zanthoxylum flavoring oil are as follows:the ratio of solid to liquid is 1∶8.5,the grinding particle size of Zanthoxylum powder is 56 mesh,and the boiling temperature is 91℃.The sensory score measured value(93.87 points)of Zanthoxylum flavoring oil is in good agreement with the predicted value(94.03 points)of the equation obtained by response surface fitting.The palm oil-based Zanthoxylum flavoring oil is stored at 40℃for 90 days at an accelerated speed.During the storage period,the palm oil-based Zanthoxylum flavoring oil has a strong aroma,dark color and strong spiciness,without peculiar smell.