为生产出凝胶效果更好的盐焗骨泥鸡肉肠，本文应用响应面分析（RSA）法优化盐焗骨泥鸡肉肠的生产配方。选用骨泥干基添加量、猪肉/总肉、变性淀粉/总淀粉三因素，其中骨泥粒度为30~50 μm，以鸡肉肠凝胶强度为评价指标，在单因素工艺试验的基础上，通过三因素三水平的Box-Behnken响应面分析优化鸡肉肠配方，在基本配方（肉40%，淀粉6%）基础上，确定其最佳配方为骨泥干基加量2.28%，猪肉/总肉0，变性淀粉/总淀粉0.47，在此配方下，鸡肉肠凝胶强度可达到3787.59 g?mm。

In order to produce better gel strength of salted bone paste chicken sausage, the effects of addition levels of bone paste butt, pork/total meat and modified starch/total starch on gel strength were explored to optimize formula of salted bone paste chicken sausage by response surface analysis (RSA) on the basis of single-factor experiments. The particle size of bone paste was 30~50 μm. On the base of the basic formula (meat 40%, starch 6%), the optimal formula was determined as bone paste butt 2.28 % (db), pork/total meat 0, and modified starch/total starch 0.47. With the optimal formula, the gel strength of salted bone paste chicken sausage was 3787.59 g?mm.

广东省教育部产学研结合项目（2011A090200041）