CAJ | 학술논문

探讨抹茶鱼肉松的加工工艺及其挥发性成分的分析。在单因素试验的基础上，采用Box-Behnken试验设计结合响应面分析法，以抹茶粉添加量、炒松时间、烘烤时间为考察因素，优化出最佳制作工艺。结果表明：抹茶鱼松的最佳制作工艺参数为：抹茶添加量5.95 g，炒松时间19 min，烘烤时间3 min。在此工艺条件下，产品絮状疏松，味道鲜美无腥味，感官评定得分与预测值无显著性差异。抹茶鱼松挥发性物质成分44种。
탐토말다어육송적가공공예급기휘발성성분적분석。재단인소시험적기출상，채용Box-Behnken시험설계결합향응면분석법，이말다분첨가량、초송시간、홍고시간위고찰인소，우화출최가제작공예。결과표명：말다어송적최가제작공예삼수위：말다첨가량5.95 g，초송시간19 min，홍고시간3 min。재차공예조건하，산품서상소송，미도선미무성미，감관평정득분여예측치무현저성차이。말다어송휘발성물질성분44충。
The processing technology for dried fish floss with Matcha was studied. Based on the results of single factor tests, the processing technology, including the Matcha ration, the frying time and baking time, were optimized using Box-Behnken center composite design combined with response surface technology. The results obtained from the study showed that the processing technology conditions were: Matcha addition of 5.95 g, frying time of 19 min, baking time of 3 min. Under the above condition, the product had good flavor and taste, and there was no significant difference between the experiment results and the model prediction.