响应面法优化速冻牛柳炒饭加工工艺的研究

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中图分类号：TS201.1 文献标志码：A 文章编号：1000-9973（2026）01-0142-08

DOI：10.3969/j.issn.1000-9973.2026.01.019

Optimization of Processing Technology of Quick-Frozen Fried Rice with Beef Fillet by Response Surface Methodology

ZHANG Jun1，2，3 ，DENG Zhi-min1，³，PAN Zhi-li1，2，3， SUO Biao1，2，3， YANG Yong1，2，3* ， AI Zhi-1u1，2，3 （1.Collge of Food Science and Technology， Henan Agricultural University， Zhengzhou ， China；2.Key Laboratory of Bulk Grain Processing，Ministry of Agricultural and Rural Affairs， Zhengzhou 45Ooo2，China；3.National Professional Research and Development Center for Quick-frozen Rice and Flour Products Processing Technology ， Zhengzhou ，China）

Abstract： Objective：in recent years，quick-frozen Chinese dishes have met the growing demand of consumers for convenient，fast and safe food，becoming a new growth point in the food market and the market sizecontinues to expand. In this paper，through exploring the effects of different factors on the quality of quick-frozen fried rice with beef fillt，the process formula of the dish is optimized，soas to improve the quality of quick-frozen fried rice with beef filet，and promote the standardized and industrialized production process of prepared dishes. Method： the central point of response surface is determined mainly using single factor test. Subsequently， a regresson equation between the quality（sensory score， texture characteristics）of quick-frozen fried rice with beef fillet and three factors （rice-water ratio，steaming time，cooking time） is established through Box-Behnken response surface optimization. Result： the effects of various factors on the comprehensive score of quick-frozen fried rice with beef fillet are in the order of rice-water ratio > cookingtime > steaming time. The optimal process conditions are rice-water ratio of 1：1.25 ，steaming time of 18. 20min and cooking time of 5. 90min ：Under these conditions，the comprehensive score is 8.52 points，which is close to the predicted value of 8.75 points. Conclusion： the response surface model established in this test can well optimize the preparation process of quickfrozen fried rice with beef fillet dishes. This study has guiding significance for the standardized and industrialized development of quick-frozen fried rice with beef fillet prepared dishes.

Key words：quick-frozen fried rice with beef filet；rice water ratio；steaming time；cooking time；response surface analysis

中式炒饭是日常生活中一种常见的美食，用煮好的米饭与一些菜肴混合爆炒而成，集主食与菜肴于一体，营养丰富，款式多样，口感香滑润喉，深受人们喜爱。（剩余10327字）