作　　者： (汪瑞敏）; (朱秋劲）;

机构地区： 贵州大学酿酒与食品工程学院,贵州贵阳550025 贵州医科大学食品安全学院,贵州贵阳550025

出　　处： 《农产品加工（下）》 2017年第8期18-20,共3页

摘　　要： 以"贵州三宝"、三穗鸭为原料,研究不同煮制温度、煮制时间、食盐质量分数对药膳鸭汤抗氧化活性的影响,并且通过正交试验的直观分析和方差分析确定药膳鸭汤的最佳制作工艺。结果表明,影响药膳鸭汤品质的因素为煮制时间>食盐质量分数>煮制温度;食盐质量分数对"贵州三宝"药膳鸭汤的抗氧化性有显著影响。鸭汤感官评价测量结果进行方差分析可知,得到显著性在0.05 In this paper takes Guizhou Sambo Sansui ducks as raw materials, studying the effects of different cooking tempera-ture , cooking time and salt concentration of soup. Orthogonal experiments are used to determine the best process and uniform design is used to explore the best recipe of different spices. The results show that factors affected the quality of duck soup ： cooking time〉salt concentration〉cooking temperature; the amount of salt significantly affected the antioxidant of Guizhou Sam-bo duck soup. From the analysis of variance shows that duck sensory analysis is significant at 0.05〈p〈0.10, and show that cooking time has influence on the experimental results, but the difference is not significant; salt concentration had biggest in-fluence on the antioxidant of duck soup, in the 95% confidence interval is significant （ 〈0.05） . According to the results of the experiment the best combination of factors is salt concentration is 1.5%, cooking temperature is 80℃ , the cooking time is 100 min.

关 键 词： 鸭汤 正交试验 抗氧化 感官评定