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投稿时间:2018-11-10
投稿时间:2018-11-10
中文摘要: 利用响应面法优化方便粉丝红烧牛肉味调料的配方。以感官评分为考察指标,在单因素试验基础上,分别选取食盐、鲜味剂和香辛料添加量对调味粉包以及酱料、牛油、香辛料和食盐添加量对调味酱包进行Box-Behnken 研究,通过响应面法对调料配方进行优化。结果表明,调味粉包的最佳配方为食盐48.0 %、鲜味剂4.5 %和香辛料20.0%;调味酱包的最佳配方为酱料32.5%、牛油14.0%、香辛料1.2%和食盐6.5%。
Abstract:The optimized formulation of instant starch noodles seasoning with beef with brown sauce by response surface methodology were investigated in this study.On the basis of single factor experiments,salt,flavor enhancer,spice for seasoning powder and sauce,tallow,spice,salt for seasoning mixture sauce respectively were selected for Box-Behnken experimental design.The response surface methodology was applied to optimize the formulation.The results showed that the optimal formula of seasoning powder was as follows:salt 48.0%,flavor enhancer 4.5%,spice 20.0%.The optimal formula of seasoning mixture sauce was as follows:sauce 32.5%,tallow 14.0%,spice 1.2%and salt 6.5%.
keywords: instant starch noodles seasoning seasoning powder seasoning mixture sauce formula response surface methodology
文章编号:201918022 中图分类号: 文献标志码:
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