麻辣骆驼肉脯制品加工工艺优化

采用响应面法对麻辣骆驼肉脯的加工工艺进行优化。以感官评分、弹性、硬度及亮度值为指标，对酱油添加量、白砂糖添加量及烘烤时间进行单因素试验。在此基础上，以感官评分和硬度为响应值，根据Box-Behnken设计3因素3水平试验，并进行响应面分析。结果表明：酱油添加量、白砂糖添加量及烘烤时间对骆驼肉脯成品感官评分和硬度的影响显著，并确定麻辣骆驼肉脯的最佳工艺为：以骆驼肉为基料，腌制料的添加量分别为酱油9.2%、白砂糖10.2%、辣椒油3.3%、香油1.7%、料酒2.0%、白酒1.7%、味精0.5%、花椒粉0.5%、胡椒粉0.1%、五香粉0.5%、鸡蛋清3.0%，烘烤温度70 ℃，烘烤时间183 min。麻辣骆驼肉脯产品的感官评分为8.82 分，硬度为2.81 N，与模型预测值偏差较小，说明模型有良好的预测性，响应面优化骆驼肉脯的工艺条件可行。

Optimization of Process Parameters for the Production of Spicy Camel Meat Jerky

Response surface methodology was applied to optimize the process parameters for the production of spicy camel meat jerky. Using one-factor-at-a-time (OFAT) method, sensory score, springiness, hardness and brightness value were investigated as a function of sugar content, soy sauce content and roasting time. Subsequently, response surface analysis based on a three-factor three-level Box-Behnken design was performed using sensory score and hardness as response variables. The results showed that all three independent variables had a significant effect on the responses. The optimal process conditions for producing spicy camel meat jerky were as follows: marination with a mixture of 9.2% soy sauce, 10.2% sugar, 3.3% chili oil, 1.7% sesame oil, 2.0% rice wine, 1.7% Chinese liquor, 0.5% monosodium glutamate, 0.5% Zanthoxylum bungeanum Maxim. powder, 0.1% pepper (Piper nigrum L.) powder, 0.5% five spice powder and 3.0% egg white followed by roasting at 70 ℃ for 183 min. The sensory score and shear force of the product prepared under the optimized conditions were 8.82 and 2.81 N, respectively. The observed small deviation between the predicted and measured values suggested that the developed model had good prediction performance. Therefore, response surface methodology is feasible to optimize the production of spicy camel meat jerky.