响应面法优化青豆复合鸡肉香肠的工艺条件

摘要

In this study, we reportthe optimization of process conditions for the production of chicken sausage with added green soybean using combination of single factor design and response surface methodology. A quadratic regression model equation was developed indicating the effect of salt concentration, curing time and green soybean concentration on nitrate residue using Box-Behnken design. Results showed that 2.54% salt, 36 h curing and 10.84% green soybean were optimum for the minimum level of nitrate residue. Overall, the sausage obtained under these conditions had the best color and taste.%应用响应面法对青豆复合鸡肉香肠进行工艺优化,通过单因素试验初步确定,以食盐添加量、腌制时间、青豆添加量为自变量,以亚硝酸盐残留量为响应值,进行Box-Behnken试验设计,并构建二次回归方程.结果表明:最佳工艺条件为食盐添加量2.54%、腌制时间36 h、青豆添加量10.84%,此时亚硝酸盐残留量最低,香肠整体色泽、口感最佳.