响应面法优化黑蒜木耳酱的制备工艺

Response surface methodology to optimize the preparation process of black garlic agaric sauce

以黑蒜和木耳为主要原料,以感官评价为评判标准,首先对植物油、豆瓣酱、食用盐、葱姜蒜、花椒粉、淀粉、白砂糖进行单因素试验;其次对食用盐、豆瓣酱、葱姜蒜、白砂糖、花椒粉进行5因素4水平正交试验;最后以木耳、辅料(植物油、豆瓣酱、食用盐、葱姜蒜、花椒粉、白砂糖)和淀粉为主要影响因素,采用响应面法对黑蒜木耳酱配方进行优化。结果显示最优配方为:黑蒜20 g、木耳25 g、植物油4 g、食用盐1 g、葱姜蒜3份(比例为1∶1∶1,各3 g)、花椒粉0.2 g、豆瓣酱6 g、白砂糖1 g、淀粉3 g,感官评分为81.86分,此时黑蒜木耳酱的品质最佳,产品呈棕褐色,口感好,香气浓郁,组织形态均一,理化和微生物指标均符合国家标准。

Taking black garlic and agaric as the main raw materials,and taking sensory evaluation as the standard,firstly perform single factor on vegetable oil,bean paste,edible salt,onion ginger garlic,pepper powder,starch,white sugar,and then edible salt,bean paste,onion Ginger garlic,white sugar,and pepper powder were subjected to a five-factor four-level orthogonal test,and then agaric,auxiliary materials(vegetable oil,bean paste,edible salt,onion ginger garlic,pepper powder,white sugar)and starch were used as three factors and three levels.Response surface methodology to optimize the formula of black garlic agaric sauce.The results showed that the optimal formula was:20 g black garlic,25 g agaric,4 g vegetable oil,1 g edible salt,3 portions of green onion,ginger and garlic(1:1:1 ratio,3g each),0.2 g pepper powder,and bean paste 6 g,1 g white sugar,3 g starch,scored 81.86 points.At this time,the quality of black garlic fungus sauce was the best,the product was brown,good taste,rich aroma,uniform tissue morphology,physical and chemical and microbial indicators were in line with the national standards.