Response surface methodology for the optimization of Spicy black oeans

摘要

The aim of this work was to optimize the process parameters through the statistical approach for the tingle and bot black bean. The process parameters influencing the tingle and bot black bean production were identified by using response surface methodology. The variables screened were most significant and showed a positive interaction. Optimum formula of spicy black beans could be achieved at pepper 3.125%, Chinese prickly 2.15%, and salt 3.035%. Such conditions resulted in score of 92.