CAJ | 학술논문

以淡水干虾为主料研制调味酱,并对其配方和工艺进行优化。河虾调味酱品质判定采用感官测评法,其中各项感官指标分值占比通过二元对比法获得。单因素试验表明,食盐、大蒜、洋葱与烤制后干虾质量比(g/g)分别为0.1,1.2,1.2时,感官评分较高。采用 Box-Behnken 响应面设计调味酱品质优化试验得到：当干虾烤制时长25.5 min、朝天椒与干虾质量比5.05∶1(g/g)、味精与干虾质量比0.40∶1(g/g)时,此条件下酱料品质最优,感官评分预测值为77.4963,感官评分实测值为77.1。
이담수간하위주료연제조미장,병대기배방화공예진행우화。하하조미장품질판정채용감관측평법,기중각항감관지표분치점비통과이원대비법획득。단인소시험표명,식염、대산、양총여고제후간하질량비(g/g)분별위0.1,1.2,1.2시,감관평분교고。채용 Box-Behnken 향응면설계조미장품질우화시험득도：당간하고제시장25.5 min、조천초여간하질량비5.05∶1(g/g)、미정여간하질량비0.40∶1(g/g)시,차조건하장료품질최우,감관평분예측치위77.4963,감관평분실측치위77.1。
The formula design and process optimization of seasoning paste made of fresh water dry shrimp is studied in this paper.The sensory evaluation is used for quality evaluation of shrimp paste. Sensory evaluation depended on the method of duality contrast to obtain its sensory index score.The preliminary results of single factor experiment show that the optimal mass ratios of salt,garlic,onion to baked dry shrimp are 0.1,1.2,1.2(g/g).Response surface Box-Behnken design is used to opti-mize the sensory quality of shrimp paste,when baking duration is 25.5 min,mass ratios of fresh pod pepper,monosodium glutamate to baked dry shrimp are 5.05 (g/g)and 0.4 (g/g).Under these con-ditions,the sensory quality of shrimp paste reaches the peak;the predicted and actual values of sensory score for shrimp paste are 77.4963 and 77.1.