肉类研究
肉類研究
육류연구
MEAT RESEARCH
2011年
11期
20-24
,共5页
全骨复合物营养液%调配工艺%响应面法%优化
全骨複閤物營養液%調配工藝%響應麵法%優化
전골복합물영양액%조배공예%향응면법%우화
whole chicken bone complex nutrient fluid%formulation%response surface methodology%optimization
响应面法对全骨复合物营养液调配工艺进行优化。以鸡骨为原料制备全骨复合物营养液，以其气味、色泽、外观形态及滋味组成，经层次分析法定义的感官质量评价综合得分为响应值对全骨复合物营养液调配工艺参数进行优化，得到其回归方程。同时，采用SAS软件进行响应面分析优化后营养液制备丁艺参数为苹果酸添加量0．11％、甘氨酸添加量0．58％、谷氨酸添加量0．42％、蔗糖添加量5．27％、蜂蜜添加量2．05％，试验值与方程模拟值较吻合。
響應麵法對全骨複閤物營養液調配工藝進行優化。以鷄骨為原料製備全骨複閤物營養液，以其氣味、色澤、外觀形態及滋味組成，經層次分析法定義的感官質量評價綜閤得分為響應值對全骨複閤物營養液調配工藝參數進行優化，得到其迴歸方程。同時，採用SAS軟件進行響應麵分析優化後營養液製備丁藝參數為蘋果痠添加量0．11％、甘氨痠添加量0．58％、穀氨痠添加量0．42％、蔗糖添加量5．27％、蜂蜜添加量2．05％，試驗值與方程模擬值較吻閤。
향응면법대전골복합물영양액조배공예진행우화。이계골위원료제비전골복합물영양액，이기기미、색택、외관형태급자미조성，경층차분석법정의적감관질량평개종합득분위향응치대전골복합물영양액조배공예삼수진행우화，득도기회귀방정。동시，채용SAS연건진행향응면분석우화후영양액제비정예삼수위평과산첨가량0．11％、감안산첨가량0．58％、곡안산첨가량0．42％、자당첨가량5．27％、봉밀첨가량2．05％，시험치여방정모의치교문합。
In the present work, we optimize the formulation of whole chicken bone complex nutrient fluid using response surface methodology for maximum overall sensory evaluation of smell, color, appearance and taste, which was achieved using analytic hierarchy process. A regression model was established based on the results from a 5-variable, 6-level central composite rotatable design. Subsequently, response surface analysis was carried out using SAS software, and the optimal nutrient fluid formula was determined to consist of： malic acid 0.11%, glycine 0.58%, glutamic acid 0.42%, sucrose 5.27% and honey 2.05%. The experimental data could be well fitted to the established regression model.
