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投稿时间：2020-11-19
投稿时间：2020-11-19
中文摘要: 为开发一种新型、营养的单环刺螠加工产品，该研究利用响应面法对单环刺螠罐头食品的加工工艺进行优化，在单因素试验基础上，采用三因素三水平的响应面分析法，以感官评分为响应值，研究杀菌温度、酱汁浓度、单环刺螠寸段长度对单环刺螠罐头感官品质的影响。结果表明，单环刺螠罐头的最佳工艺条件为杀菌温度116℃、酱汁浓度56.5%、单环刺螠寸段3.7 cm，在此条件下的感官评分为83.1。
Abstract:This study aimed to develop a new and nutritious processed food product of Urechis unicinctus.Based on a single factor experiment，the response surface analysis method with three factors and three levels was adopted to optimize the processing technology.The sensory score was taken as the response value to study the effects of sterilization temperature，sauce concentration and length of Urechis unicinctus on the taste of the resulting canned food.The optimal technological conditions of canned Urechis unicinctus included a sterilization temperature of 116℃，sauce concentration of 56.5%，and Urechis unicinctus length of 3.7 cm.Under these conditions，the sensory score was 83.1.
keywords: Urechis unicinctus canned food processing technology single factor experiment response surface methodology
文章编号：202201018 中图分类号： 文献标志码：
基金项目:烟台市“十三五”海洋经济创新发展示范项目（H202004）；中国农业大学烟台研究院校级课题项目（U20183036）
| Author Name | Affiliation |
| LIN Ai-qi，SUO Ning，LIU Yan-mei，LI Run-yu，LIU Chun-e，ZHANG Jia-qi | Yantai Research Institute of China Agricultural University，Yantai 264670，Shandong，China |
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