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投稿时间：2022-01-19
投稿时间：2022-01-19
中文摘要: 在高温高压加热的条件下，研究煮制温度、煮制时间及食盐添加量对猪骨汤感官品质和营养成分的影响，得到最佳猪骨汤制备工艺。采用单因素方差分析，以猪骨汤的感官评分、可溶性蛋白含量和可溶性固形物含量作为评价指标，确定最佳水平。采用响应面试验设计多项式回归方程模型，得出最佳制备工艺：煮制温度113℃、煮制时间53 min、食盐添加量1.0%。在此工艺条件下，猪骨汤的感官评分为89、可溶性固形物含量为3.7 g/100 g、可溶性蛋白含量为8.53 mg/mL，与理论值相符。
Abstract:This study explored the effect of heating temperature，heating time，and salt amount on the sensory quality and nutrients of pork bone soup prepared by high-temperature and high-pressure heating，which was expected to determine the optimal preparation process for this soup.First，single factor test was employed to determine the optimal levels of the factors with the evaluation indicators of sensory score，soluble protein content，and soluble solid content.Second，Box-Behnken design was used to design polynomial regression equations，thereby yielding the optimal preparation process.The resulting optimal process was as follows:heating temperature of 113 ℃，heating time of 53 min，and 1.0%salt added.The yielded soup had sensory score of 89，soluble solid content of 3.7 g/100 g，and soluble protein content of 8.53 mg/mL，which were consistent with the theoretical values.
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