ZHU Wen-zheng;ZHANG Bei-ning;WANG Si-bo;HUAI Xue;MIAO Jia-cheng;ZHOU Xiao-yan;

• 1:College of Tourism and Cuisine
• 2:Yangzhou University
• 3:Huaiyang Cuisine Industrialization Engineering Research Center in Jiangsu Province
• 4:Yangzhou University

Abstract：

Siyang Biaoji is listed as an intangible cultural heritage in Jiangsu province. In this paper, the optimal process conditions and storage characteristic indexes of Siyang Biaoji are studied. The processing technology is optimized through response surface experiment, and the changes in the edible characteristics of the product during storage are studied. Using the Box-Behnken experimental design principle, a response surface experimental model is constructed through single factor experiment, and the optimal production process is determined by sensory score as A(starch addition amount in pork paste) of 35%, B(starch addition amount in yam paste) of 35%, and C(steaming time) of 40 min. At this time, Y(sensory score) reaches the maximum value of 90.3 points. On this basis, the pH value, texture, color, calories, water activity, moisture content and tenderness of the product during storage are determined. It is concluded that during storage, the pH value of Biaoji continues to approach 7.0, and the protein is continuously reduced by microbial decomposition. The viscosity increases continuously,and the water activity remains above 0.9.These findings have laid a research foundation for further optimizing the storage conditions of Biaoji and improving their quality stability.

Key Words： Siyang Biaoii;response surface;process optimization;storage period;nutrient

Abstract:

Keywords:

Foundation: 2024年度国家文化和旅游部重点实验室资助项目;; 扬州市-扬州大学市校合作创新平台建设项目(YZ2020267)

Authors: ZHU Wen-zheng;ZHANG Bei-ning;WANG Si-bo;HUAI Xue;MIAO Jia-cheng;ZHOU Xiao-yan;

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