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《Science and Technology of Food Industry》 2018-03
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Optimization of processing of potato vegetarian sausage by response surface method

LI Jun;LIU Hui;WANG Hui;CHEN Zhong-ai;LV Du;TANG Jian-bo;CHEN Zhao-jun;DONG Nan;LIU Yong-xiang;LIU Jia;Food Processing Institute of Guizhou Academy of Agricultural Sciences,Potato Engineering Research Center of Guizhou Province;  
Potato was selected as the experimental material for the processing of potato vegetarian sausage. The study took sensory score as evaluation index by controlling the proportion of potato mud and potato powder,steam time and add quantity of accessories of the potato vegetarian sausage.Then optimized formula of potato vegetarian sausage by response surface method on the basis of single factor experiment.The results showed that the better steam time of potato vegetarian sausage was 25 min,the best formula were: 3% soybean protein isolated,12% corn starch,5% cassava acetate starch,6% egg,potato( potato mud ∶potato powder = 4∶ 1),and the content of eggs( p 0.01),soybean protein isolated( p 0.01),cassava acetate starch( p 0.05)had a significant influence on sensory quality of potato vegetarian sausage.The predict theoretical sensory score was( 42.0 ± 0.3)under the condition by the regression equation,and the actual sensory score was 41.3.The validation experiment showed that the potato vegetarian sausage taste good,convenient under the condition of the process,the test results can be used as the basic processing conditions of industrial production.
【Fund】: 黔科合重大专项字([2014]6016);; 国家重点研发计划资助(2016YFNC010104)
【CateGory Index】: TS215
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