Optimization of Processing Parameters for Butter Hotpot Seasoning

doi:10.7506/spkx1002-6630-201022045

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 211-215.doi: 10.7506/spkx1002-6630-201022045

• Processing Technology • Previous Articles Next Articles

Optimization of Processing Parameters for Butter Hotpot Seasoning

DAN Xiao-rong1，LI Dong-gang1，LU Xiao-li2

1. Sichuan Tianwei Industrial Co. Ltd., Chengdu 610200, China ；
2. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China

Received:2010-06-11 Revised:2010-10-26 Online:2010-11-25 Published:2010-12-29
Contact: DAN Xiao-rong1 E-mail:dan33092482@163.com

Abstract

Abstract:

The fully automatic stir-frying parameters of butter hotpot seasoning were optimized through response surface methodology. The optimal processing parameters were Pixian bean paste of 16.8% (m/m), stir-frying time of 27 min, stir-frying temperature of 185 ℃, spice amount of 0.66% and rotation speed of 31 r/min. Under these conditions, the grade values of butter hotpot seasoning were 90.44 for shape, 91.22 for color, 90 for aroma, 88.44 for turbid, 92 for taste, and the best comprehensive index of 90.58. These studies can provide a theoretical reference for future product improvement of butter hotpot seasoning.

Key words: butter hotpot seasoning, fully automatic stir-frying, response surface methodology (RSM)

CLC Number:

TS264

DAN Xiao-rong1，LI Dong-gang1，LU Xiao-li2. Optimization of Processing Parameters for Butter Hotpot Seasoning[J]. FOOD SCIENCE, 2010, 31(22): 211-215.

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Optimization of Processing Parameters for Butter Hotpot Seasoning

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