摘要
为优化复合蔬菜营养保健香肠的工艺,在单因素试验的基础上,选择蔬菜浆的添加量(X_1)、卡拉胶的添加量(X_2)和淀粉的添加量(X_3)为自变量,感官评分(Y)为响应值,利用BOX-Benhnken中心组合试验和响应面分析法,研究各自变量交互作用及其对感官评分的影响。模拟得到二次多项式的回归方程的预测模拟,确定最佳制作工艺条件为:复合蔬菜浆添加量11. 2%,卡拉胶添加量为0. 4%,淀粉添加量7. 86%,在此条件下感官评价最好,复合蔬菜浆保健香肠的感官评分为91. 70,验证值为91. 28。研制的复合蔬菜香肠切面致密均匀,富有弹性,清香柔和,品质较佳。
The technology of nutritional and health sausage with compound vegetable was optimized. On the basis of single factor experiment,the addition amount of vegetable pulp( X_1),the addition amount of carrageenan( X_2) and the addition amount of starch( X_3) were selected as the independent variables,and the sensory score( Y) was selected as the response value. BOX-Benhnken center combination experiment and response surface analysis were used,and the interaction of each variables and the effect on sensory score were studied. The prediction simulation of the regression equation of the quadratic polynomial was obtained. The optimum production technology conditions were determined and it was as follows: the addition amount of compound vegetable pulp was 11. 2%,and the addition amount of carrageenan was 0. 4%,and the addition amount of starch was 7. 86%. Under this condition,the sensory evaluation was the best. The sensory score of health sausage with compound vegetable pulp was91. 70,and the verification value was 91. 28. The sausage with compound vegetable had a dense and uniform cut surface,and it was rich in elasticity,and it was faint scent and soft,and it had good quality.
引文
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