白建,张巧仙,尹志,潘瑞丹,白祥亨

• 1:吕梁学院生物与食品工程系
• 2:吕梁市凤山高级中学

摘要(Abstract)：

以黄花菜、杏鲍菇、鸡肉等为主要原料，辅以芝麻酱、黄豆酱、辣椒油、花生碎、花椒、丁香等炒制后杀菌制作新型鸡肉黄花酱。基于单因素试验，以感官评分为响应值，对新型鸡肉黄花酱进行响应面优化，并进行理化和微生物指标测定。同时对芝麻酱、黄豆酱和辣椒油的添加量进行相关性分析。结果显示，新型鸡肉黄花酱的最佳配方：以黄花菜100 g为基准，大豆油40%、黄豆酱10%、芝麻酱10%、杏鲍菇20%、鸡肉30%、花生碎5%、辣椒油15%、花椒2%、丁香2%、葱1%、姜1%、食用香精1%、味精1%、酵母抽提物1%。在此工艺下制得的新型鸡肉黄花酱的感官评分为92.21分，理化和微生物指标均符合国标。芝麻酱、黄豆酱和辣椒油的添加量之间具有极显著正相关。该工艺条件简单易操作，可为规模化生产新型鸡肉黄花酱提供参考，既丰富了调味酱的种类，又拓宽了黄花菜的深加工方向。

关键词(KeyWords)： 黄花菜;感官评分;响应面法;新型鸡肉黄花酱

Abstract:

Keywords:

基金项目(Foundation): 吕梁学院大学生创新创业训练计划项目(PX-26242080)

作者(Author): 白建,张巧仙,尹志,潘瑞丹,白祥亨

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