CAJ | 학술논문

采用响应曲面分析法对棕榈油与菜籽油复合火锅底料关键工艺参数进行了优化。在单因素试验的基础上，以火锅底料的感观综合评分为响应值，进行了棕榈油与菜籽油用油量、油配比、熬制时间3个因素的显著性和交互作用分析，优化得到其最佳工艺参数条件：用油量为52%(m/m)，棕榈油与菜籽油配比为3∶2∶3(5℃棕榈油∶8℃棕榈油∶菜籽油)，熬制时间为26 min。在此条件下对棕榈油与菜籽油复合火锅底料进行感官综合评分，其中组织形态89.16分、浑汤度88.83分、色泽89.02分、香味92.87分、滋味87.29分，感官综合评分为89.65分。
채용향응곡면분석법대종려유여채자유복합화과저료관건공예삼수진행료우화。재단인소시험적기출상，이화과저료적감관종합평분위향응치，진행료종려유여채자유용유량、유배비、오제시간3개인소적현저성화교호작용분석，우화득도기최가공예삼수조건：용유량위52%(m/m)，종려유여채자유배비위3∶2∶3(5℃종려유∶8℃종려유∶채자유)，오제시간위26 min。재차조건하대종려유여채자유복합화과저료진행감관종합평분，기중조직형태89.16분、혼탕도88.83분、색택89.02분、향미92.87분、자미87.29분，감관종합평분위89.65분。
The critical processing parameters of palm oil and rapesee d oil blend hot pot soup stock are optimized by response surface methodology (RSM).Use sensory scores to evaluate the response value,and the significance and interactions of three factors,including content of palm oil and rapeseed oil,oils ra-tio and stewing time.The optimal process parameters are obtained as follows:oil content is 5 2%(m/m),ratio of palm oil and rapeseed oil is 3∶2∶3 (palm oil with melting point of 5 ℃∶palm oil with melting point of 8 ℃∶rapeseed oil),the optimum stewing time established is 26 min.Under such conditions,the sensory evaluation score for palm oil and rapeseed oil hot pot soup stock is 89.16 for appearance,88.83 for turbidity,89.02 for color,92.87 for smell,87.29 for taste,and the overall sensory evaluation score is excellent at 89.65.