响应面法优化富含鸽骨钙香菇鸽肉酱工艺研究

Optimization of Process of Mushroom Pigeon Meat Sauce Rich in Pigeon Bone Calcium by Response Surface Methodology

为促进复合鸽肉产品的研发,以白条鸽肉为试验材料,添加鸽肉粒、香菇、黄豆酱、鸽骨粉、香辛料等,通过单因素试验设计,研究不同豆瓣酱添加量、干红辣椒添加量、香菇添加量对香菇鸽肉酱感官评分及色泽的影响,通过响应面法优化得到最佳参数。结果表明,以30 g鸽肉粒计,香菇鸽肉酱最佳工艺配方:豆瓣酱添加量59.79 g、干红辣椒添加量10.20 g、香菇添加量17.93 g,香菇鸽肉酱预测感官分值为77.68,实际感官分值为78.16,说明通过响应面优化后的方程具有实践指导意义。在最佳配方下制得的香菇鸽肉酱色泽鲜艳、酱香醇厚、黏稠适度。

In order to promote the research and development of composite pigeon meat products,with white-striped pigeon meat as the experimental material,after adding pigeon meat granules,mushroom,soybean paste,pigeon bone powder and spices and so on,the single factor experiment design is carried out to study the the effects of different addition amount of soybean paste,dried red chilli and mushroom on the sensory score and color of mushroom pigeon meat sauce,and the optimal parameters are obtained through response surface optimization.The results show that calculated with 30 g pigeon meat granules,the optimal technological formula of mushroom pigeon sauce is 59.79 g soybean paste,10.20 g dried red chilli and 17.93 g mushroom.The predicted sensory score of mushroom pigeon meat sauce is 77.68,and the actual sensory score is 78.16,which indicates that the equation obtained by response surface optimization has practical guiding significance.The mushroom pigeon meat sauce prepared under the optimal formula has bright color,mellow sauce flavor and moderate viscosity.