响应面法优化羊肉脯工艺配方

Optimization of Preserved Mutton Processing Formula by Response Surface Methodology

本文通过单因素试验探讨腌制时间、胡萝卜添加量、烘干时间和烘烤温度对羊肉脯质构和感官评分的影响,以感官评分为响应值作为考察指标,采用Box-Behnken设计,借助Design-Expert 8.0.6软件及拟合回归方程对羊肉脯的加工工艺进行优化。结果表明,调整后的羊肉脯最佳工艺参数为腌制时间7.5 h、胡萝卜添加量20%、烘干时间3.5 h、烘烤温度140℃,在该条件下羊肉脯的硬度为11683.6 g,弹性为0.922,感官评分为85.6667分。

Through single-factor experiments,the influence of pickling time,carrot addition,drying time and baking temperature on the texture and sensory score of preserved mutton is discussed.The sensory score as the response value as the inspection index,Box-Behnken design is adopted,and the processing technology of preserved mutton was optimised with the help of Design-Expert 8.0.6 software and fitting regression equations.It is concluded that the best process parameters of preserved mutton are:pickling time 7.5 h,carrot addition 20%,drying time 3.5 h,baking temperature 140℃.Under this condition,the hardness of preserved mutton is 11683.6 g,the elasticity is 0.922,and the sensory score is 85.6667.