Study on Optimization of Process Formula of Sheep Liver Compound Sausage by Response Surface Method
Response surface method is used to optimize the process formula of sheep liver compound sausage.With fresh sheep liver as the raw material,different amount of salt,sheep oil,starch,carrot and Pleurotus eryngii is added,the formula ratio is optimized by designing single factor test and response surface test,and the optimal parameters are obtained.The effects of different additives on water holding capacity,texture characteristics and sensory evaluation indexes of sheep liver compound sausage are analyzed.The results show that when 2％salt,7％starch,15％sheep oil,10％carrot and 10％Pleurotus eryngii are added,the sensory score is 79.30 points,and the obtained sheep liver compound sausage has the unique flavor of sheep liver and sheep oil,which is in good agreement with the predicted value and has practical reference significance.
万方数据
维普
