响应面优化革胡子鲶鱼鱼头汤熬煮工艺

Optimization of the Cooking Process of the Fish Head Soup of Clarias gariepinus by Response Surface Methodology

以革胡子鲶鱼鱼头为原料,研究鱼头汤的熬煮工艺,以大豆油油量、熬煮时间、加热功率作为考察因素,以汤中蛋白质含量为筛选指标,通过单因素试验和响应面试验确定最佳熬煮工艺条件。响应面优化的最佳工艺参数为大豆油油量18.1 g、熬煮时间64.1 min、加热功率489.2 W。根据实际操作的方便性将最佳工艺调整为大豆油油量18 g、熬煮时间64 min、加热功率500 W,此条件下汤中蛋白质含量为0.943 g/100 g,试验结果与模型预测值相近。

The cooking process of the fish head soup with the African catfish(Clarias gariepinus)as the raw material was studied.The cooking factors including soybean oil content,cooking time,and heating power were optimized with the protein content in the soup as the indicator.Through single factor test and response surface test,the optimum cooking conditions were selected.The cooking conditions were optimized as soybean oil content of 18.1 g,cooking time of 64.1 min,and heating power of 489.2 W.For the convenience of operation,we took the soybean oil content of 18 g,the cooking time of 64 min,and the heating power of 500 W.The soup prepared under these conditions had the best quality,with the protein content of 0.943 g/100 g.The test result was close to the model-predicted value,indicating the model could be used in the production practice.