CAJ | 학술논문

以鲜牛皮为原料，在单因素试验基础上，选取煮制时间、卤料pH、泡制温度、泡制时间为影响因子，以感官评分为响应值，应用中心组合Box-Behnken试验设计构建二次回归方程的数学模型，进行响应面分析，并对产品进行感官、理化和微生物指标检测。结果表明，最佳工艺条件：煮制时间35．80 min，卤料pH 4．46，泡制温度19．92℃，泡制时间7．63天，所得即食泡牛皮食品的感官评分理论值为9．47984分，验证值为9．51，与模型预测值基本相符。测得产品 pH 为4．63，亚硝酸盐含量为18．65 mg/kg，菌落总数为2．48 lg（cfu/g），大肠菌群＜30个/100 g。产品色泽金黄，脆韧爽口，酸辣适口。
이선우피위원료，재단인소시험기출상，선취자제시간、서료pH、포제온도、포제시간위영향인자，이감관평분위향응치，응용중심조합Box-Behnken시험설계구건이차회귀방정적수학모형，진행향응면분석，병대산품진행감관、이화화미생물지표검측。결과표명，최가공예조건：자제시간35．80 min，서료pH 4．46，포제온도19．92℃，포제시간7．63천，소득즉식포우피식품적감관평분이론치위9．47984분，험증치위9．51，여모형예측치기본상부。측득산품 pH 위4．63，아초산염함량위18．65 mg/kg，균락총수위2．48 lg（cfu/g），대장균군＜30개/100 g。산품색택금황，취인상구，산랄괄구。
With fresh cattle skin as raw material,based on the single factor experiment,the cooking time,pH value of bittern liquid,soaking temperature,pickling time are chosen as influencing factors, the sensory score as the response value is selected as response value,the mathematical model is estab-lished by Box-Behnken central composite design,and the final product is analyzed by sensory,physi-cochemical and microbiological indexes.The results show that the optimum conditions are as follows:the cooking time is 35.80 min,the pH value of bittern liquid is 4.46,the pickling temperature is 19.92 ℃,the pickling time is 7.63 days,the sensory evaluation theoretical value of instant pickled cattle skin food is 9.47984,the verified value is 9.51,which is consistent with the model predicted value.The pH value of detected product is 4.63,the nitrite content is 18.65 mg/kg,the total bacterial count is 2.48 lg(cfu/g),coliform group count is less than 30/100 g.The product is golden in color,tender and tasty,and it is of hot and sour taste.