【摘要】 目的:对白姜海鲜调味品的配方进行优化。方法:在单因素试验基础上,通过Box-Behnken响应面法建立二次多项式回归预测模型,探究白姜、老抽和白醋对白姜海鲜调味品感官评分的影响。结果:建立的模型极显著(P<0.001),总决定系数为0.988 3,模型与实际值拟合度较好。产品的最优配方为白姜汁8.2mL、老抽50.7mL、白醋10.0mL、花椒油5.0mL、白糖2.0g。结论:响应面设计方法可以对调味品的配方进行准确的优化,优化后的产品色泽均一呈黑色液体状、表面轻微油封、姜香适中、口感纯正,具有一定的开发价值。更多还原

【Abstract】 Objective:To optimize the formula of white ginger seafood seasoning.Methods:On the basis ofsingle factor test,this papere established a quadratic polynomial regression prediction model byBox-Behnken response surface methodology and explored the influence of white ginger,dark soysauceand white vinegar on sensory evaluation of white ginger seafood seasoning.Results:The model wasextremely significant(P<0.001),the total determination coefficient was 0.988 3,and the model fittedwell with the actual value.The best formula was determined:white ginger juice 8.2 mL,dark soy sauce50.7 mL,white vinegar 10.0 mL,pepper oil 5.0 mL,white sugar 2.0 g.Conclusion:The responsesurface design methodthology can accurately optimize the formulation of the seasoning.The preparedproduct has the uniform black liquid,slight oil sealed on the surface,moderate and pure ginger flavorand taste.It has commercial development value.更多还原