Optimization the Process of Lentinus edodes Sauce by Plackett-Burman Design Combined with Box-Behnken Design
Plackett-Burman Design(PBD)and Box-Behnken Design(BBD)were used to optimize the process conditions of Lentinus edodes sauce to obtain its optimal production process.Based on the one-way test,three significant factors influencing the sensory scores of Lentinus edodes sauce were screened by PBD,namely soybean paste,granulated sugar and yeast extract addition.BBD and principal component analysis were used to optimize the condition for the three significant factors.The optimal production process was based on 100 g of Lentinus edodes,including 25％of soybean paste,10％of vegetable oil,10％of salt,0.5％of sesame seeds,1％of brewing soy sauce,4％of granulated sugar,0.6％of monosodium glutamate,4％of yeast extract,0.03％of disodium 5-presentation nucleotide,and 1％of edible flavor.The normalized composite score was 0.968 points,which was close to the predicted value.The joint application of PBD and BBD provided a new method for the production process of Lentinus edodes sauce,which could quickly screen out the significant factors,effectively optimize the experiment,and also avoid wasting experimental resources.
Plackett-Burman designBox-Behnken designprincipal component analysisLentinus edodes sauceprocess research
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NSTL
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