基于響應(yīng)面法優(yōu)化蒲公英辣醬菜加工工藝

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DOI：10.3969/j.issn.1000-9973.2025.08.019

引文格式：，等.基于響應(yīng)面法優(yōu)化蒲公英辣醬菜加工工藝[J].中國調(diào)味品，2025，50（8）：136-141，152. ZHENGYL，YUCK，LIUJ，etal.Optimizationof processing technologyof dandelionspicypickledvegetablesbasedonesponse surfacemethod[J].ChinaCondiment，2025，50（8）：136-141，152.

Abstract：In this study，with dandelion，chili and edible oil as the main raw materials，single factor experiment and response surface optimization experiment are used to study the processing technology of dandelion spicy pickled vegetables. With color，aroma，taste and texture as the sensory evaluation indexes， the optimum process formula of dandelion spicy pickled vegetables is obtained to be dandelionaddition amount of 379g ， chili addition amount of 81g ，edible oil addition amount of 362g ，and cooking time of 46min Under these conditions，the finished product is salty，fresh，slightly spicy，bright in color，rich in taste and unique in flavor，and the sensory score is （ （88，63±0.21） ）points. The physicochemical indexes and microbiological indexes are determined，and theyare allin accordance with thenational standard，which could provide theoretical references for the development of dandelion wild vegetable resources.

Key words： dandelion; spicy pickled vegetables； sensory score; response surface method

蒲公英（Taraxacum mongolicum Hand.-Mazz.）又名婆丁、黃花地丁、華花郎等，為藥食兩用多年生草本植物[]。（剩余8979字）