Optimization of yak aortic with pickled peppers by response surface methodology

Aortic is one of the by- products of yak,develop the products of yak aortic with pickled peppers,its Advantageous to appreciation synergism of the yak by- product,improve the added value of products. The experiment was analyzed from every aspect such as the boiling time,edible alkali quality concentration,pickled peppers amount and soaking time,the quality of yak aortic with pickled peppers as evaluation index,based on single factor experiment,four factors three levels by Box- Behnken condition to make optimization of yak aortic with pickled peppers.The results of variance analysis indicated that cross- interaction between soaking time and edible alkali quality concentration,pickled peppers amount and soaking time had significant effect. And the optimal production conditions was boiling time 25 min,edible alkali quality concentration 0.7g /100 m L,pickled peppers amount 21%,soaking time 53 h.Under the above conditions for yak aortic with pickled peppers had a good color,delicate taste,crisp,spicy aroma. The production conditions,sensory score can reach 36.19. Verification test was35.27,which showed experimental results consistent with software optimization results.