为了提高药食两用作物-川明参在川菜中的应用价值,在单因素实验的基础上,选取川明参粉、蛋黄酱、花生酱、白糖、蜂蜜、橄榄油、芥末油的添加量为响应因素,以感官评价为响应值,采用Box-Behnken响应面分析法优化最佳风味配方工艺。结果表明:各因素质量之比为高级清汤∶川明参粉为1.52∶1(g/g),蛋黄酱∶花生酱为7.82∶1(g/g),橄榄油∶芥末油为3.93∶1(g/g)时,感官评价分数最高为95.91。该研究可为普及消费者营养保健知识和创新川菜药膳风味凉菜的标准化制作工艺提供参数借鉴。
In order to improve the application value of the edible crops-Chuanminshen in Sichuan cuisine,the amount of Chuanminshen powder,mayonnaise,peanut butter,sugar,honey,olive oil, mustard oil are as the response factors and the sensory evaluation is as the response value,the optimum flavor formulation process is optimized by Box-Behnken analysis method based on the single factor experiment.The results show that the formulation proportion of quality is ratio of high-quality consomme to Chuanminshen powder of 1.52∶1 (g/g),ratio of mayonnaise to peanut butter of 7.82∶1 (g/g),ratio of olive oil to mustard oil of 3.93∶1 (g/g),the highest sensory evaluation score is 9 5 .9 1 .The research provides parameter reference for the popularization of consumers''nutrition and health knowledge and innovation of Sichuan flavor cold dishes standard fabrication process.
