Optimization of preserved eggs processing by response surface methodology
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摘要: 选取新鲜鸡蛋为原材料,以Na OH为腌制液、采用"锌法"加工皮蛋。以终产品中感官评价为指标,在单因素实验的基础上,采用响应曲面实验法探讨Na OH浓度、Na Cl浓度和腌制时间对鸡皮蛋品质的影响,并优化了皮蛋的腌制工艺。结果表明,不同因素对皮蛋有显著的影响,随因素水平的增加产品的感官评分呈现先升高后降低的趋势(p<0.05)。响应曲面实验结果表明,Na OH添加量分别与食盐添加量和腌制时间对皮蛋最终感官品质存在显著的交互作用,通过响应曲面实验结果优化鸡皮蛋腌制加工工艺为:腌制时间25.5d、腌制用盐量4.94%、Na OH添加量3.63%时,产品有最高的感官可接受度,并且优于传统皮蛋。Abstract: Fresh eggs were immersed in a mixed solution of zinc sulfate and Na OH to produce preserved eggs.Response surface methodology was applied to investigate the effect of Na OH concentration and Na Cl concentration and souse time on preserved eggs qualities based on single factor experiment and the sensory evaluation score of final products was used as the indicator. The results showed that different factors significantly affected preserved eggs qualities and sensory evaluation score firstly increased and then decreased ( p < 0.05) with the increase of levels of factors. Response surface experimental results showed that there was a significant interaction among Na OH concentration, Na Cl concentration and preserved time on sensory quality of preserved eggs.The optimized process was 25.5 days of souse time, 4.94% of Na Cl concentration, and 3.63% of Na OH concentration.Product had the highest sensory acceptability, and was superior to the traditional eggs.
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