陈 娟1，段婉婷1，富国文2，潘洪彬2，张海彪3，吴传丰4，钱朝葵4，范江平1*
（1.云南农业大学食品科学技术学院，昆明650201；2.云南农业大学动物科学技术学院，昆明650201；
3.保山施甸县新海家庭农场有限责任公司，施甸678200；4.曲靖传丰食品有限责任公司，曲靖655311）
摘要：火腿木瓜鸡是云南地方特色菜肴，目前尚未有文献对其配方及品质进行探究。该研究以干腌火腿、酸木瓜、鸡肉为主要原料制作火腿木瓜鸡罐头，并以感官评分为指标，通过单因素和响应面试验设计原理，确定火腿木瓜鸡的最佳工艺配方；同时结合理化指标对产品进行品质评价。结果表明，以鸡肉添加量200g为基准，火腿木瓜鸡的最优工艺配方为：火腿23.2%、酸木瓜3.4%、食盐1.0%、小米辣3.0%、食用油10.0%、香辛料17.5%、水1.5L，此时感官评分为（88.67±0.78）分。测得产品的水分含量为62.60 g/100 g、pH为4.60、食盐含量为0.37%、酸价为4.58 mg/g。试验所得的火腿木瓜鸡口感醇厚鲜美、咸度适中、组织状态良好，可为火腿木瓜鸡的工业化生产提供一定的理论基础。
关键词：干腌火腿；酸木瓜；罐头；响应面法；品质评价
中图分类号：TS295.9 文献标识码：A 文章编号：1674-506X（2025）04-0074-0007
Study on the Optimization of Canned Ham and Papaya Chicken Formulation by Response Surface Method
and Quality Evaluation
CHEN Juan1，DUAN Wanting1，FU Guowen2，PAN Hongbin2，ZHANG Haibiao3，WU Chuanfeng4，QIAN Chaokui4，FAN Jiangping1
(1.College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，China；
2.College of Animal Science and Technology，Yunnan Agricultural University，Kunming 650201，China；
3.Baoshan Shidian County Xinhai Family Farm Co.，Ltd.，Shidian 678200，China；
4.Qujing Chuanfeng Food Co.，Ltd.，Qujing 655311，China)
Abstract: Ham and papaya chicken is a local characteristic dish in Yunnan，at present，there is no literature exploring its formula and quality. In this study，cured ham，sour papaya and chicken were used as the main ingredients to produce canned ham and papaya chicken，and using sensory score as an indicator，the optimal process formula of ham and papaya chicken was determined by single factor and response surface test design principle. At the same time，the quality of the product was evaluated by combining physicochemical indicators. The results showed that when the basic adding amount of chicken was 200 g， the optimal process formula of ham and papaya chicken was as follows： 23.2% ham， 3.4% sour papaya， 1.0% salt， 3.0% chili， 10.0% cooking oil，17.5% spices，1.5 L water，and the sensory score was 88.67±0.78 points at that time. The moisture content of the product was measured to be 62.60 g/100 g，pH was 4.60，salt content was 0.37%，acid value was 4.58 mg/g. The ham and papaya chicken obtained from the experiment had a mellow and delicious taste，moderate saltiness and good texture，which can provide a certain theoretical basis for the industrial production of ham and papaya chicken.
Keywords: dry cured ham；sour papaya；can；response surface method；quality evaluation
doi: 10.3969/j.issn.1674-506X.2025.04-011
