响应面法优化白玉菇鸡肉辣椒酱加工工艺

Optimization of Processing Technology of Hypsizygus marmoreus Chicken Chili Sauce by Response Surface Methodology

以新鲜白玉菇、鸡脯肉和小米椒为主要原料,基于单因素实验和响应面优化实验,对白玉菇鸡肉辣椒酱的加工工艺进行研究,得到白玉菇鸡肉辣椒酱的最佳工艺配方为白玉菇用量45 g,小米辣用量27 g,湖南辣椒酱用量11 g。在此条件下,成品咸鲜微辣、色泽清亮、口感丰富、风味独特,感官评分为(87.96±0.23)分。对其理化指标进行测定,均符合国家标准。且优化后的白玉菇鸡肉辣椒酱与市售产品相比,在口感和气味方面更具优势,可为菌菇类辣椒酱的开发提供理论参考。

Using fresh Hypsizygus marmoreus,chicken breast and Capsicum frutescens as the main raw materials,the processing technology of Hypsizygus marmoreus chicken chili sauce is studied based on single factor experiment and response surface optimization experiment.The optimum technological formula of Hypsizygus marmoreus chicken chili sauce is determined as follows:the addition amount of Hypsizygus marmoreus is 45 g,the addition amount of Capsicum frutescens is 27 g and the addition amount of Hunan chili sauce is 11 g.Under these conditions,the finished product is saly,fresh and slightly spicy,with clear color,rich taste and unique flavor,the sensory score is 87.96±0.23.The physical and chemical indexes are determined,and they are all in line with national standards.Compared with commercially available products,the optimized Hypsizygus marmoreus chicken chili sauce has more advantages in taste and flavor,which can provide theoretical references for the development of mushroom chili sauce.