Plackett-Burman Design联用Box-Behnken Design优化香菇酱的工艺

Optimization the Process of Lentinus edodes Sauce by Plackett-Burman Design Combined with Box-Behnken Design

采用Plackett-Burman Design(PBD)与Box-Behnken Design(BBD)优化香菇酱的工艺条件,以获得其最佳制作工艺。在单因素试验基础上,通过PBD筛选出黄豆酱添加量、绵白糖添加量、酵母提取物添加量3个影响香菇酱感官评分的显著因素。采用BBD与主成分分析法对3个显著因素进行条件优化。确定香菇酱最佳工艺配方:以香菇100 g为基准,黄豆酱25%、植物油10%、盐10%、芝麻0.5%、酿造酱油1%、绵白糖4%、谷氨酸钠0.6%、酵母提取物4%、5-呈味核苷酸二钠0.03%、食用香精1%。规范化综合得分为0.968分,与预测值相近。PBD与BBD联合应用,为香菇酱的制作工艺提供一种新方法,既可快速筛选出显著因子,有效优化试验,又能避免浪费试验资源。

Plackett-Burman Design(PBD)and Box-Behnken Design(BBD)were used to optimize the process conditions of Lentinus edodes sauce to obtain its optimal production process.Based on the one-way test,three significant factors influencing the sensory scores of Lentinus edodes sauce were screened by PBD,namely soybean paste,granulated sugar and yeast extract addition.BBD and principal component analysis were used to optimize the condition for the three significant factors.The optimal production process was based on 100 g of Lentinus edodes,including 25%of soybean paste,10%of vegetable oil,10%of salt,0.5%of sesame seeds,1%of brewing soy sauce,4%of granulated sugar,0.6%of monosodium glutamate,4%of yeast extract,0.03%of disodium 5-presentation nucleotide,and 1%of edible flavor.The normalized composite score was 0.968 points,which was close to the predicted value.The joint application of PBD and BBD provided a new method for the production process of Lentinus edodes sauce,which could quickly screen out the significant factors,effectively optimize the experiment,and also avoid wasting experimental resources.