以鸡胸肉为主要原料,通过煮制、烘烤、炒制等工序处理,将提取的甘草浸提液加入到半成品鸡肉松中从而制备出一款新型风味鸡肉松.以鸡肉松的模糊感官评分为评价指标,根据单因素试验结果,利用Box-Behnken试验设计与响应面分析法相结合的方法,得到鸡肉松最佳工艺参数.在最优工艺下制成的鸡肉松色泽金黄、无杂质、味道鲜美.对成品鸡肉松进行贮藏期间稳定性研究,结果表明,新型鸡肉松的最优工艺参数为煮制时间55 min,烘烤温度为60 ℃,甘草浸提液添加量为11％,烘烤时间为34 min.
The simulation mathematics method combined with response surface method to optimize the process of new chicken floss
In this paper,using chicken breast as the main ingredient,the preparation of a new flavored chick-en floss involves processing through procedures such as boiling,baking,and frying.The extracted licorice infusion was added to the semi-finished chicken floss to create the new type of chicken floss.The sensory evaluation of the chicken floss's texture was used as the evaluation criterion.Based on the results of single-factor experiments,the Box-Behnken experimental design combined with response surface analysis method was employed to determine the optimal process parameters for the chicken floss.Under the optimal process conditions,the chicken floss exhibits a golden color,no impurities,and a delicious taste.Stability studies were conducted during the storage period of the finished chicken floss.The results indicated that the opti-mal process parameters for the new chicken floss were a cooking time of 55 minutes,baking temperature of 60 ℃,11％addition of licorice infusion,and a baking time of 34 minutes.When vacuum-packed,the quality of the chicken floss gradually declines with increasing storage time.
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