摘要
运用响应面法,对牛油火锅底料全自动炒制工艺条件进行优化,得出最优工艺参数:郫县豆瓣用量16.8%(m/m)、炒制时间27min、炒制温度185℃、复合香辛料用量0.66%、转动频率31r/min,在此条件下对牛油火锅底料感官评分,其中组织形态90.44、色泽91.22、香味90、浑汤度88.44、滋味92,最佳综合指标为90.58。
The fully automatic stir-frying parameters of butter hotpot seasoning were optimized through response surface methodology. The optimal processing parameters were Pixian bean paste of 16.8% （m/m）, stir-frying time of 27 min, stir-frying temperature of 185 ℃, spice amount of 0.66% and rotation speed of 31 r/min. Under these conditions, the grade values of butter hotpot seasoning were 90.44 for shape, 91.22 for color, 90 for aroma, 88.44 for turbid, 92 for taste, and the best comprehensive index of 90.58. These studies can provide a theoretical reference for future product improvement of butter hotpot seasoning.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期211-215,共5页
Food Science
关键词
牛油火锅底料
全自动炒制
响应面法
butter hotpot seasoning
fully automatic stir-frying
response surface methodology （RSM）
