采用响应面法对改善烟熏鱿鱼圈色泽的加工工艺进行优化.选取烟熏温度、烟熏时间和熏烟浓度3个工艺参数为随机因子,在单因素试验的基础上,根据二次回归正交旋转组合试验设计,以样品与标准品的色差值为响应值,进行响应面分析.结果表明:烟熏鱿鱼圈的最佳烟熏工艺条件为烟熏温度41.2℃,烟熏时间38.1min,熏烟浓度(排风扇转速)871 r/min,验证实验表明,工艺稳定可行.

Response surface methodology was applied to optimize smoked squid's color. Smoking temperature,smoking time and smoking concentration were selected as main factors. Base on the single factor experiment, 3×3 ex-periment design was developed by the second-order regression design method. DE* was used as the responsive value.The response surface method was employed to analyze the results of experiments. The results indicate that the optimum conditions for smoking squid were: the smoking temperature 41.2℃, the smoking time 38.1 min and the smoking concentration (ventilator speed) 871 r/min. Verification tests showed that the established technical parameters were reliable and practical.