响应面法优化紫苏干贝海鲜酱工艺研究

Optimization of Processing Technology of Perilla and Scallop Seafood Sauce by Response Surface Methodology

为了满足餐饮市场需求,开发一款新型风味海鲜酱。该研究通过单因素和响应面实验,结合感官评定方法,确定紫苏干贝海鲜酱的最佳制备条件:紫苏添加量21.33 g,干贝添加量24.31 g,油温145.23℃,炒制时间265.89 s,植物油添加量60 g,海米添加量10 g,小米辣添加量6 g,食盐添加量2 g。并对产品进行理化及微生物检测,检测结果均符合国家标准,为风味海鲜酱的开发以及工业化生产提供了理论参考。

In order to meet the demand of catering market,a new type of seafood sauce is developed.The optimal preparation conditions of Perilla and scallop seafood sauce are determined by single factor and response surface tests combined with sensory evaluation method as follows:Perilla additive amount is 21.33 g,scallop additive amount is 24.31 g,oil temperature is 145.23℃,frying time is 265.89 s,vegetable oil additive amount is 60 g,dried shrimp additive amount is 10 g,Capsicum frutescens additive amount is 6 g and salt additive amount is 2 g.The physicochemical and microbiological testing is carried out,and the results are in line with the national standards,which has provided a theoretical reference for the development and industrial production of flavor seafood sauce.