Mixture regression design for formulation optimization of a beef liver sausage
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摘要: 应用混料回归设计优化以牛肝为主要原料制备牛肝肠的复合香辛料配方。考察了复合香辛料中三种原料不同质量分数:料酒（30%100%）,生姜粉（0%70%）,I+G（0%70%）中不同组合对牛肝肠感官品质的影响,建立原料配方与感官品质之间的回归模型,利用感官评价方法筛选最佳的复合香辛料配方。根据混料设计得到的优选牛肝肠配方进行产品质构优化实验。结果表明:复合香辛料总质量分数为5%（以肝重计）时,其中料酒质量分数69.1%、生姜粉质量分数18.3%、呈味核苷酸二钠（I+G）质量分数12.6%,卡拉胶添加量0.6%,大豆分离蛋白添加量4.5%,淀粉添加量6%,在此配方下所得牛肝肠产品口感细腻,整体风味良好。Abstract: The objective of this experiment was to use mixture design to optimize the formulation of beef liver sausage.The effect of different proportions of cooking wine( 30% ~100%),ginger powder( 0% ~70%),I + G( 0% ~70%) on sensory quality of beef liver sausage was investigated,and the regression model between formulations and sensory quality was established. The sensory evaluation method was used to select the optimum compound spice formula of beef liver sausage. According to optimized components of beef liver sausage,the texture of the product optimized experiments was subjected.The result showed that cooking wine was 69.1%,ginger powder was18.3%,I + G was 12.6%,carrageenan was 0.6%,soybean separation protein content was 4.5%,starch content was6%,in which the total content of three compositions in the beef liver was 5%.With the optimal formula,the beef liver sausage tasted fine and smoot,it overall flavor was good.
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Keywords:
- mixture design /
- beef liver sausage /
- sensory evaluation
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