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投稿时间：2018-09-10
投稿时间：2018-09-10
中文摘要: 以新疆双峰驼肉为试验原料，采用响应面法优化五香驼肉干的加工工艺条件。以感官评分和质构指标（硬度）作为响应值，通过单因素和响应面试验，考察糖的添加量、食盐的添加量及烘烤时间对五香驼肉干的感官评分和硬度的影响。结果表明，五香驼肉干最优工艺为：以骆驼肉为原料，食盐1.5%，白砂糖8%，五香粉0.25%，姜粉0.25%，黄酒1%，味精0.2%，葱0.25%，烘烤温度55 ℃，烘烤时间为315 min。此条件下感官评分和硬度值与模型预测值偏差较小，所以该模型有良好的预测性。
Abstract:Response surface methodology was used to optimize the condition of spiced camel meat jerky from Xinjiang bactrian camel. Based on the single factor and response surface method experiments，the effects of different sugar content，salt content and roasting time were investigated by taking sensory score and texture characteristics （hardness）as response value. The results showed that the optimal technological condition of spiced camel meat jerky were determined as follows：camel meat was added with 1.5 % of salt，8 % of sugar，0.25 % of allspice，0.25 % of ginger powder，1 % of rice wine，0.2 % of monosodium glutamate，0.25 % of green onion，roasted for 315 min in 55 ℃.There was a little deviation between research data and the predicted counterparts，the models had outstanding predictive ability.
keywords: spiced camel meat jerky formulation texture characterist response surface methodology process optimization
文章编号：201922013 中图分类号： 文献标志码：
基金项目:新疆维吾尔自治区重点研发计划项目（2018B01003）
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