Abstract:

A high-temperature, high-pressure short-time method which facilitates industrial production was used instead of
the traditional long-time atmospheric boiling method to make Fo Tiao Qiang soup (Buddha jumps over the wall, a famous
Chinese dish) without changing the traditional raw materials. We examined the effects of boiling temperature and time, and
material-to-water ratio on the sensory evaluation of Fo Tiao Qiang soup as well as its contents of disodium inosinate (IMP)
plus disodium guanylate (GMP), free amino acids, soluble protein hydroxyproline and total sugar. Its quality formation was
also explored. On the basis of single-factor experiments, boiling 119.13 ℃ for 1.93 h with a material-to-water ratio of 2.41:1
was found optimal by response surface methodology with Box-Behnken design. The predicted sensory score of Fo Tiao
Qiang soup under the optimized conditions was 86.36, close to the experimental value (86.62). The resulting product had
good sensory quality.

Key words: Fo Tiao Qiang, soup, processing, sensory quanlity, physiochemical parameters