以芥菜头为原料，对其腌制工艺进行优化。选取酱油与虾油体积比、红糖添加量、CaCl2添加量进行3因素3水平中心组合试验，建立虾油酱腌菜品质综合分数的二次回归方程，确定虾油酱腌菜技术的优化组合条件。结果表明：影响腌制虾油酱腌菜品质的因素按主次顺序排列为：酱油与虾油体积比>红糖添加量>CaCl2添加量。最佳腌制工艺条件：芥菜丁100 g，酱油与虾油体积比为3.318，红糖添加量为2.87%，CaCl2添加量为0.04%。在最佳腌制工艺条件下得到的虾油酱腌菜感官平均得分为91.80，与理论预测值91.90分相比，其相对误差约为0.1%。

The pickle process optimization of rutabaga is studied in this paper. Based on single factor experiment , different volume ratio of soy sauce and shrimp oil, amount of brown sugar added, CaCl2adding amount were selected to conduct a 3 factors, 3 levels central combination experiment according to the design principle of Box-Behnken experiment by establishing a quadratic regression equation for comprehensive scores of shrimp sauce pickles. Results showed that: technological factors that influenced the quality of shrimp sauce pickles according to the primary and secondary order was volume ratio of soy sauce and shrimp oil, amount of brown sugar added, CaCl2adding amount; the optimum processing technologies was that rutabaga 100 g, soy sauce and shrimp oil ratio of 3.318, brown sugar concentration 2.87% and CaCl2concentration 0.04%. The comprehensive score of shrimp sauce pickles under the condition of optimum process was 91.80 points and its relative error was about 0.1%, compared to the theoretical prediction value of 91.90. These revealed that the regression equation optimized by response surface analysis had practical guiding significance.