【摘要】 研究采用响应面回归设计来优化低盐花生平菇风味牛肉酱的加工工艺及配方。在分析单因素试验的基础上,以感官评价值为响应值,选用Box-Behnken的试验设计方法对低盐花生平菇风味牛肉酱的工艺配方进行优化。结果分析表明:牛肉酱的最佳配方为牛肉42.22%,花生与平菇配比3.46∶1,豆酱25.70%,复合糖5.81%,马铃薯淀粉7.71%,感官评分90.94分。更多还原

【Abstract】 In this study,the response surface regression design is used to optimize the processing technology and formula of low-salt peanut and mushroom flavor beef paste.Based on the analysis of single factor test,the method of Box-Behnken is used to optimize the process formula of low-salt peanut and mushroom flavor beef paste with sensory evaluation as the response value.The results show that the best formula of beef paste is beef of 42.22%,the ratio of peanut to Pleurotus ostreatus of 3.46∶1,Soybean paste of 25.70%,compound sugar of 5.81%,potato starch of 7.71% and sensory score of90.94 points.更多还原