响应曲面法结合模糊感官评定在细叶韭风味香肠研制中的应用
Application of Response Surface Methodology Combined with Fuzzy Sensory Evaluation in Development of Allium tenuissimum L.-Flavor Sausage
冯嫣1
作者信息
- 1. 吕梁学院生物与食品工程系,山西 吕梁 033001
- 折叠
摘要
以猪肉为主要原料,添加细叶韭、食盐、五香粉和土豆淀粉等制成风味独特的细叶韭风味香肠,旨在制作一款健康、美味的香肠产品.以细叶韭用量、土豆淀粉用量、五香粉用量、食盐用量为单因素,以感官评分为指标,进行模糊感官评定和响应面试验设计,最终得出最佳配比:细叶韭用量为2.161％,五香粉用量为2.304％,土豆淀粉用量为20.489％;采用最佳配比制作的细叶韭风味香肠的感官评分最高,为89.744分.在最佳配比方案下生产出的细叶韭风味香肠切片表面平整,组织紧密,口感细腻,有韧性,无粉状感,有细叶韭特有的香味,表面颜色明亮.
Abstract
With pork as the main raw material,Allium tenuissimum L.,salt,five-spice powder and potato starch are added to prepare Allium tenuissimum L.-flavor sausage with unique flavor.The aim is to prepare a kind of healthy and delicious sausage product.With the dosage of Allium tenuissimum L.,potato starch,five-spice powder and salt as the single factors and sensory score as the index,fuzzy sensory evaluation and response surface test design are conducted.The optimal ratio is determined as follows:the dosage of Allium tenuissimum L.is 2.161％,the dosage of five-spice powder is 2.304％and the dosage of potato starch is 20.489％.The sensory score of Allium tenuissimum L.-flavor sausage made with the optimal ratio is the highest of 89.744 points.The Allium tenuissimum L.-flavor sausage slices produced under the optimal ratio scheme have smooth surface,tight texture,delicate taste,toughness,no powdery sensation,unique aroma of Allium tenuissimum L.and bright surface color.
关键词
细叶韭/猪肉/响应面试验/工艺优化Key words
Allium tenuissimum L./pork/response surface test/process optimization引用本文复制引用
基金项目
山西省基础研究计划项目(202303021212283)
山西省吕梁市科技局项目(2022NYGG25)
山西省重点实验室项目计划(201805D111012)
山西省重点研发计划项目(201803D221011-6)
出版年
2024
NETL
NSTL
万方数据