响应面法优化莴笋鱼糕工艺

以感官评定分数为指标进行单因素试验,考虑鱼肉添加量(A)、莴笋添加量(B)、生粉添加量(C)和姜粉添加量(D)对莴笋鱼糕的影响,结合响应面法对莴笋鱼糕的工艺进行优化,根据Box-Behnken中心组合设计原理,探讨各因素对莴笋鱼糕色泽、滋味、气味、组织状态和口感的影响.得到回归方程,预测最佳参数为鱼肉111.92 g,...

Optimize the Process of Lettuce Fish Cake by Response Surface Methodology

Using sensory evaluation scores as indicators,a single factor experiment was conducted considering the effects of fish add amount(A),lettuce add amount(B),corn starch add amount(C),and ginger powder add amount(D) on lettuce fish cakes,combined with the response surface methodology optimizes the process of lettuce fish cakes.According to the Box-Behnken central combination design principle,the influence of various factors on the color,taste,smell,texture and taste of lettuce fish cakes is discussed.The regression equation and the best predicted parameters are:111.92 g of fish meat,33.24 g of lettuce,20.53 g of cornstarch,and 0.61 g of ginger powder.In response surface method,the actual sensory evaluation score,prediction score and relative error of lettuce fish cake prepared by this process were 82.65 points,84.814 points and 2.62%,respectively.The model can better evaluate the influence of the addition of each ingredient on the lettuce fish cake,and the result is reliable.