摘要:根据Box-Behnken的中心组合试验设计原理，在单因素试验的基础上，采用三因素三水平的响应曲面分析法，建立了再造型鸡腿菇和白灵菇脆片加工的二次多项数学模型，并以感官得分为响应值作响应面和等高线，考察了膨化时间、菇类添加量和水分均衡时间对再造型鸡腿菇和白灵菇脆片的影响。实验结果表明：再造型鸡腿菇脆片加工的最佳工艺参数为膨化时间124s、鸡腿菇添加量7.3g、水分均衡时间1.9h，此时感官得分为92.22；再造型白灵菇脆片加工的最佳工艺参数为膨化时间128s、白灵菇添加量16.7g、水分均衡时间1.5h，此时感官得分为93.03。
关键词：再造型鸡腿菇脆片；再造型白灵菇脆片；感官得分；响应曲面法
Abstract:The process of recombined crisps from Coprinus comatus by response surface methodology was researched．On the basis of one-factor tests and the Box-Behnken center-united experimental design principie, the method of response surface analysis with three factors and three levels was adopted．A second order quadratic equation for the process of recombined crisps from Coprinus comatus and Pleurotus nebrodensis by response surface methodology was built．Response surface and contour were graphed with the sensory evaluation as the response value. Based on the analysis of the response surface plots and their corresponding contour plots, puffing time, amount of Coprinus comatus or Pleurotus nebrodensis and water equilibrium time were explored. By using this new method, he optimum condition was obtained as follows: puffing time 124s, amount of Coprinus comatus 7.3g and water equilibrium time 1.9h. Under the optimized condition, the average sensory evaluation was 92.22.The optimum condition was obtained as follows: puffing time 128s,amount of Pleurotus nebrodensis 16.7g and water equilibrium time 1.5h. Under the optimized condition,the average sensory evaluation was 93.03.
Keywords: Recombined crisps from Coprinus comatus; Recombined crisps from Pleurotus nebrodensis; Sensory evaluation; Response surface methodology
