响应面法优化香菇竹笋香辣牛肉酱配方的研究

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DOI：10.3969/j.issn.1000-9973.2026.01.025

中图分类号：TS264.9 文献标志码：A 文章编号：1000-9973（2026）01-0189-05

y on Optimization of Formula of Spicy Beef Sauce with Mushrooms and Bamboo Shoots by Response Surface Method

WANG Lei' ， YANG ΔQl：2 ， JIN Xiao-tong1 ，LI Xue-ying1，CHEN Yu-fei1 * （1.School of Grain Science and Technology， Jilin Business and Technology College， Changchun 13o5O7，China；2. Jilin Province Product Quality Supervision and Inspection Institute，Changchun 13o1o3，China）

Abstract： Take fresh mushrooms，fresh bamboo shoots，beef，dried chili，Allium tenuissimum L. and broad bean paste as the main raw materials，a kind of nutritious and delicious spicy beef sauce with mushrooms and bamboo shoots is developed. Through single factor test and response surface test，the optimal formula of spicy beef sauce is determined，and the physicochemical and microbial indexes are measured. The results show that based on 100g beef，the ratio of mushrooms to bamboo shoots is 1：2 ，the addition amount of broad bean paste is 36% ，the addition amount of dried chili is 13% ， and the addition amount of Allium tenuissimum L. is 7.6% . The sensory score of spicy beef sauce developed by this formula is the highest.

Key words：mushroom；bamboo shoot；beef sauce;optimization of formula

香菇营养丰富、质地细嫩、味道鲜美，是一种重要的食用菌类[1。（剩余6252字）