李 琴，许小波，向 丹，林 伟，连军强

（成都希望食品有限公司，四川新津 611430）

摘要：以鸡肉、板栗为主要原料，色泽、香气、滋味、质地为感官考核指标，通过响应面分析对比鸡肉煮制时间、勾芡汁中淀粉含量、炒香辛料的温度对工业化生产板栗鸡口感的影响，确定工业化板栗鸡最优炒制参数。结果表明：鸡肉煮制时间5 min、勾芡汁淀粉含量17.4 g/500 g鸡肉、炒香辛料的温度161 ℃是工业化自动炒制板栗鸡的最佳工艺参数，感官评分最高。

关键词：板栗鸡；工业化；响应面；感官评价

中图分类号：TS251.6   文献标识码：A   文章编号：1674-506X（2020）03-0046-0007

Optimization of Process Parameters of Chestnut Chicken by Response Surface Methodology

LI Qin, XU Xiao-bo, XIANG Dan, LIN Wei, LIAN Jun-qiang

（Chengdu Xiwang Co., Ltd., Xinjin Sichuan 611430, China）

Abstract：Using chicken, Chinese chestnut as research raw material. Color, aroma, taste and texture were used as sensory evaluation indicators. Response surface analysis was used to analyze the effect of cooking time of chicken, stir-frying temperature of spices and starch content in water on the taste of Chinese chestnut-chicken. The results show that, cooking time of chicken n is 5 min, stir- frying temperature of spices is 161 ℃ and starch content in water is 17.4 g/500 g chicken was the best process parameter of industrialization of Chinese chestnut-chicken, and this group of parameters had the highest sensory evaluation indicator.

Keywords：chestnut chicken; industrialization; response surface; sensory evaluation

doi：10.3969/j.issn.1674-506X.2020.03-008

收稿日期：2020-03-12

作者简介：李琴（1983-），女，硕士研究生，工程师。研究方向：肉制品精深加工。

引文格式：李琴,许小波,向丹,等.响应面法优化板栗鸡的工艺参数[J].食品与发酵科技,2020,56(3):46-52.