摘要
以刺槐鲜花为原料,利用响应面法对刺槐鲜花酱的生产工艺进行优化。在单因素实验基础上选取实验因素的水平,根据中心组合(Box-Benhnken)实验设计原理采用三因素三水平的响应面分析法,依据回归分析确定各工艺条件的影响因素,以综合评分为响应值做响应面和等高线。在分析各个因素的显著性和交互作用后,最佳工艺条件为:63%开刺槐花,糖添加量42.23%,食盐添加量3.85%;此时刺槐鲜花酱的感官评价最好,评分为94.8;可溶性固性物含量为16.1%,可溶性蛋白质含量为34.62μg/g,优于其他处理组。
The response surface method is adopted to optimize the production process of Sophora japonica sauce using Sophora japonica as raw material. Based on the single factor test, the factors affecting the process conditions are determined according to the principle o[ three factors and three levels response surface analysis, which is based on Box-Benhnken test design principle and the comprehensive evaluation score values of the response surface and contour lines. The results show that the optimum conditions are as follows.63% flowering Sophora japonica, sugar additive amount is 42.23%, salt additive amount is 3.85%; the sensory evaluation of Sophora japonica sauce is the best, and the score is 94.8% soluble solid content is 16.1%, soluble protein content is 34.62 μg/g, which is better than other treatment groups.
出处
《中国调味品》
北大核心
2017年第8期71-74,共4页
China Condiment
基金
国家科技支撑计划(2015BAD16B00)
"十二五"农村领域国家科技计划(2015BAD19B02-03)
天津市科技计划项目(14RCHZNC00107
15YFYSNC00010)
关键词
刺槐鲜花
花朵开放程度
酱
响应面法
Sophora japonica
flowering degree
sauce
response surface methodology
