响应面法优化清凉降火型胡辣汤粉的加工工艺

Optimization of the Production Process of Spicy Soup Powder with the Functions of Cooling and Decreasing Internal Heat by Response Surface Method

为了丰富河南传统美食——胡辣汤的花色品种,弱化胡辣汤辛辣上火的特征,以盐、淀粉、胡椒、花椒为基础配料,辅以怀菊花粉、绿豆粉、金银花粉等原料,通过单因素及响应面试验确定清凉降火型胡辣汤粉的最优配方和煮制时间。试验结果表明,在15.00 g面粉的基准下,盐添加量13.00 g、淀粉添加量20.56 g、花椒添加量1.81 g、胡椒添加量2.38 g,此时感官评分最高,为89.0075分。在此基础上,研制出清凉型降火胡辣汤的最佳配方为基础胡辣汤添加量50.77 g、绿豆粉添加量16.23 g、怀菊花粉添加量11.63 g、煮制时间5.18 min,此时感官评分最高,为90.0723分,制得的清凉型即食胡辣汤口感、风味最佳。产品不仅具有传统胡辣汤的特征风味,同时具有清凉去火、营养保健的特点。

In order to enrich He'nan traditional cuisine-spicy soup's varieties,weakening spicy soup's characteristics of spiciness and easily getting inflamed,taking salt,starch,pepper,Chinese prickly ash as the basic ingredients,supplemented by Huai chrysanthemum powder,green bean powder and Lonicera japonica Thunb.powder as the raw materials,the optimal formula and cooking time of spicy soup with the functions of cooling and decreasing internal heat are determined by single factor and response surface test.The test results show that on the basis of 15.00 g flour,the additive amount of salt is 13.00 g,the additive amount of starch is 20.56 g,the additive amount of Chinese prickly ash is 1.81 g and the additive amount of pepper is 2.38 g,and the sensory score is the highest of 89.0075 points.On this basis,the optimal formula of spicy soup with the functions of cooling and decreasing internal heat is developed as follows:the additive amount of basic spicy soup is 50.77 g,the additive amount of green bean powder is 16.23 g,the additive amount of Huai chrysanthemum powder is 11.63 g,and the cooking time is 5.18 min.At this time,the sensory score is the highest of 90.0723 points,and the taste and flavor of spicy soup with the functions of cooling and decreasing internal heat are the best.The product not only has the characteristic flavor of traditional spicy soup,but also has the characteristics of cooling and decreasing internal heat,nutritional and healthy.