摘要
在单因素试验基础上,考察热烫时间、料液比、泡制温度、泡制时间对泡鸭爪感官评分的影响,通过响应面分析法优化,分析结果表明,最佳工艺条件为:热烫时间5.17min,料液比1∶1.39g/mL,泡制温度19.94℃,泡制时间10d,泡鸭爪的感官评分理论值为9.44489分,验证值为9.36,与模型预测值基本相符。
Based on the single factor experiment, the effects of blanching time, ratio of material to liquid, soaking temperature and time on sense scores of pickled duck feet were studied. The optimum pro- cessing technology was defined by response surface methodology. The results showed that the blanching for 5.17 rain, ratio of material to liquid was 1：1.39 g/ml, soaking at 19.94℃ for 10d, the theoretical senso- ry evaluation score of pickled duck feet was 9. 44489, practical score was 9.36, which were basically as same as the model predictions.
出处
《肉类工业》
2013年第5期10-14,共5页
Meat Industry
关键词
鸭爪
泡制
响应面分析
duck feet
soak
response surface analysis
