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題 名 | 利用反應曲面方法探討調味冷凍毛豆之調味配方=Study on the Seasoning Formula of Seasoned and Frozen Young Soybean Using Response Surface Methodology |
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作 者 | 吳明昌; 李怡學; 陳庚鳳; | 書刊名 | 國立屏東科技大學學報 |
卷 期 | 7:2 1998.06[民87.06] |
頁 次 | 頁93-102 |
分類號 | 463.7 |
關鍵詞 | 調味冷凍毛豆; 最適化方法; 中心組合設計; 反應曲面方法; Seasoned and frozen young soybean; Optimization methodology; Central composite design; RSM; Response surface methodology; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗利用二階次中心旋轉組合設計(central composite design),兩因子、五 變級之反應曲面方法 (RSM) 實驗設計,尋求各種調味料在調味毛豆之最佳配方, 並且探討 各種調味料對冷凍毛豆的風味整體喜好度、 色澤及微生物殘存率的品質影響。 結果顯示 1.45 %黑胡椒添加量與 0.20 %胡椒相配合下對黑胡椒味冷凍毛豆的風味整體喜好度最高 , 胡椒味冷凍毛豆的最佳配方為胡椒 2.64 %、 食鹽 2.51 %; 鹽味冷凍毛豆乃以食鹽 12.6 %、浸漬 5.4 分鐘最佳;蒜味冷凍毛豆的最佳配方為蒜精 0.62 %、食鹽 2.52 %; 辣味冷凍毛豆的最佳配方為辣椒精 0.10%、食鹽 2.54%。五種調味冷凍毛豆之總生菌數檢驗 均在 3 × 10 �� CFU/g 以下。在顏色、明亮度方面,五種調味冷凍毛豆產品與冷凍毛豆之 原料則稍具有顯著差異性。 |
英文摘要 | The purpose of this study is to survey the best formula of the food additives used in seasoned and frozen yound soybean, and to survey the overall likeness and color of seasoned and frozen yound soybean effected by the additives. Two step of central composite design is used in this study, it contain two factors and five various level in response surface methodology. The results revealed that 1.45% of black pepper and 0.20% of pepper, 2.64% of pepper and 2.51% of salt, 12.6% of salt and soaking for 5.4 min, 0.62% of garlic essence and 2.52% of salt, 0.1% of paprika essence and 2.54% of salt have the highest overall likeness in the black pepper frozen young soybean, pepper frozen young soybean, salty frozen young soybean, garlic frozen young soybean and paprika frozen yound soybean respectively. The total count of those products were less than 3 × 10 �� CFU/g. There was little difference between seasoned and frozen young soybean and frozen yound soybean in color. |
本系統中英文摘要資訊取自各篇刊載內容。