| 响应面法优化无锡酱排骨制作工艺 |
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| 引用本文： | 陈静静,刘贯勇,蒙珍妮,张鹏辉.响应面法优化无锡酱排骨制作工艺[J].保鲜与加工,2024,24(5):84-90. |
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| 作者姓名： | 陈静静 刘贯勇 蒙珍妮 张鹏辉 |
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| 摘 要： | 以猪肋排为原料，加入多种配料后经煮制得到无锡酱排骨。以感官评分为指标，通过单因素试验和响应面试验构建Box-Behnken多元回归模型,对无锡酱排骨制作工艺进行优化，得到无锡酱排骨的最佳制作工艺配方为：猪肋排500 g，水1 500 g，南乳红烧汁102 g，大豆油50 g，小葱30 g，白砂糖31 g，姜15 g，腌料5 g，桂皮0.7 g，八角0.7 g，红曲红0.3 g，香叶0.2 g，加热时间60 min，采用此工艺制作的产品感官评分为92.8分，脂肪含量为13.45 g/100 g，蛋白质含量为23.26 g/100 g。该研究成果可为无锡酱排骨的工艺优化及相关预制菜的工业化生产提供理论参考。
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| 关 键 词： | 无锡酱排骨 响应面法 制作工艺 配方优化 |
Optimization of Production Process of Wuxi Sauce Ribs by Response Surface Methodology |
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| Abstract: | In this study, the Wuxi sauce ribs were prepared by pork ribs with additions of various ingredients, then the production process was optimized via constructing Box-Behnken multiple regression model through single factor experiments and response surface test with sensory score as index. The results showed that the optimal production process formula of Wuxi sauce spare ribs was determined as follows: pork ribs of 500 g, water of 1 500 g, Nanru braised sauce of 102 g, soybean oil of 50 g, spring onion of 30 g, sugar of 31 g, ginger of 15 g, marinade of 5 g, cinnamon of 0.7 g, staranise of 0.7 g, monascus red of 0.3 g, bay leaf of 0.2 g, heating time of 60 min. Under these conditions, the product presented a sensory score of 92.8 points with the fat and protein contents of 13.45 g/100 g and 23.26 g/100 g, respectively. The research results can provide theoretical references for the process optimization of Wuxi sauce spare ribs and industrial production of related prepared dishes. |
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| Keywords: | Wuxi sauce spare ribs response surface method production process formula optimization |
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