食品科学2007，Vol.28Issue(4)：171-174,4.
响应面分析法在清炖牛肉烹饪中的应用
Application of Response Surface Methodology in Stewed Beef Cooking
摘要
Abstract
This study prepares stewed beef by the traditional way, and a response surface methodology design for the extra beef fat (2%, 4% and 6%), cooking temperature (80, 100 and 120℃), cooking time (1, 2, 3h) was applied to investigate the influence of these factors on the stewed beef aroma. The stewed beef aroma was used to quante descriptive analysis. Response surfaces clearly showed how the extra beef fat, cooking temperature and cooking time influenced the generation of stewed beef flavor, and the best conditions were the extra beef fat 5.6%, cooking temperature106.21℃, and cooking time 2.31h through the single factor sensory score analysis and the mathematic model.关键词
响应面分析法/清炖牛肉/感官研究/数学模型Key words
response surface methodology/stewed beef/sensory study/mathematic model分类
轻工纺织引用本文复制引用
吴肖,赵谋明,吴进卫,崔春,王金水..响应面分析法在清炖牛肉烹饪中的应用[J].食品科学,2007,28(4):171-174,4.基金项目
广东省科技计划项目粤港关键领域重点突破招标项目(2005A20303003) （2005A20303003）
