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投稿时间：2021-04-26
投稿时间：2021-04-26
中文摘要: 在传统的制备工艺基础上，对食用槟榔卤水制备工艺进行优化。通过单因素试验结果，选取保水剂、增稠剂、有机酸的添加量作为自变量，感官评分为响应值，进行响应面优化，获得食用槟榔卤水最优制备配方。结果表明，脂肪酸蔗糖酯与单硬脂酸甘油酯、卡拉胶与海藻酸钠、石灰粉与饴糖的质量比分别为4∶5、4∶5、1∶3，保水剂、食用油、乳化剂、增稠剂及有机酸的添加量分别为0.3%、4%、2%、2%、3%。在此最优配方参数下制备的食用槟榔卤水感官评分为80.34，卤水呈现深棕黑色，表面光泽、无裂纹，适口性较好、劲道足，具有食用槟榔卤水独特的风味与滋味；游离碱度为92.6 mg/g；微生物相关指标均符合相关标准。
Abstract:Based on a traditional preparation process，the preparation process of edible betel nut brine was optimized.Based on single factor test results，additional water retention agent，thickener，and organic acid were selected as independent variables，and the sensory score was the response value.Response surface optimization was performed to determine the optimal preparation formula of edible betel nut brine.Results showed that the mass ratios of fatty acid sucrose esters to glyceryl monostearate，carrageenan to sodium alginate，and lime powder to caramel were 4∶5，4∶5，and 1∶3，respectively.Water retention agent，edible oil，emulsifier，additional thickener，and organic acid were 0.3%，4%，2%，2%，3%，respectively.The sensory score of the edible betel nut brine，prepared based on optimal formula parameter，was 80.34 points.The brine was dark brown-black，with a glossy surface，and no cracks；it had good palatability，firmness，unique flavor，and taste.Its free alkalinity was 92.6 mg/g，and relevant microbiological indicators indicated that it met relevant standards.
keywords: edible betel nut edible betel nut brine sensory evaluation response surface methodology single factor experiment
文章编号：202120011 中图分类号： 文献标志码：
基金项目:海南华创槟榔研究院长基金（HCBL2020YZ-001）；湖南省创新平台与人才计划（2017TP1021）；湖南省重点研发计划（2020NK2020）；湖南省创新型省份建设专项（2019TP2011）；长沙市科技计划（KC17040007）
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