食品工业科技2018，Vol.39Issue(3)：131-135,142,6.DOI:10.13386/j.issn1002-0306.2018.03.027
响应面法优化马铃薯素食肠加工
Optimization of processing of potato vegetarian sausage by response surface method
摘要
Abstract
Potato was selected as the experimental material for the processing of potato vegetarian sausage.The study took sensory score as evaluation index by controlling the proportion of potato mud and potato powder,steam time and add quantity of accessories of the potato vegetarian sausage.Then optimized formula of potato vegetarian sausage by response surface method on the basis of single factor experiment.The results showed that the better steam time of potato vegetarian sausage was 25 min,the best formula were:3％ soybean protein isolated,12％ corn starch,5％ cassava acetate starch,6％ egg,potato (potato mud∶ potato powder =4∶1),and the content of eggs(p ＜0.01),soybean protein isolated(p ＜0.01),cassava acetate starch(p ＜0.05) had a significant influence on sensory quality of potato vegetarian sausage.The predict theoretical sensory score was(42.0 ± 0.3) under the condition by the regression equation,and the actual sensory score was 41.3.The validation experiment showed that the potato vegetarian sausage taste good,convenient under the condition of the process,the test results can be used as the basic processing conditions of industrial production.关键词
马铃薯素食肠/响应面法/加工工艺/感官评分Key words
potato vegetarian sausage/response surface method/processing technology/sensory evaluation分类
轻工纺织引用本文复制引用
李俊,刘嘉,刘辉,王辉,陈中爱,吕都,唐健波,陈朝军,董楠,刘永翔..响应面法优化马铃薯素食肠加工[J].食品工业科技,2018,39(3):131-135,142,6.基金项目
黔科合重大专项字([2014]6016) （[2014]6016）
国家重点研发计划资助(2016YFNC010104). （2016YFNC010104）
