目前我国臊子肉加工工艺差异大、工业化程度低、尚未形成知名品牌，且对加工中香气成分变化及关键理化指标评价研究较少，这严重限制了臊子肉产业的快速发展。因此，本研究以臊子肉为研究对象，以感官评价和香气成分变化为考察指标，通过Plackett-Burman试验筛选出对臊子肉品质影响显著的因素为花椒、味精和生抽。在此基础上采用Box-Behnken试验优化，最终获得臊子肉最佳加工工艺参数为：猪肉500 g，瘦肥比3:2、菜籽油10 g、食盐5 g、辣椒20 g、生姜30 g、大蒜30 g、料酒10 g、老抽5 g、生抽4 g、食醋200 g、花椒2 g、胡椒4 g、味精3.5 g、大火温度220 ℃、小火温度140 ℃、加热时间50 min。该研究探讨了我国北方特色产品臊子肉加工中香气和关键理化指标，并建立了优化模型，具有地方特色与应用价值，又有一定的科学性。

At present, the rapid development of the Chinese Saozi meat industry is severely limited, because of the large difference in meat processing, low degree of industrialization, absence of well-known brands, and few studies on the changes in aroma components and the evaluation of key physico-chemical indicators during processing. Therefore, the study took Saozi meat as the research object, and sensory evaluation results and changes in aroma components as the inspection indicators. The factors having a significant impact on the quality of Saozi meat were selected through the Plackett-Burman test and determined as pepper, monosodium glutamate (MSG), and light soy sauce. On this basis, the Box-Behnken test was used to optimize the processing parameters of Saozi meat and the optimal processing conditions were: pork 500 g, lean to fat ratio 3:2, rapeseed oil 10 g, salt 5.0 g, pepper 20 g, ginger 30 g, garlic 30 g, cooking wine 10 g, dark soy sauce 5.0 g, light soy sauce 4.0 g, vinegar 200 g, Sichuan pepper 2.0 g, pepper 4.0 g, MSG 3.5 g, high-fire temperature 220 ℃, low-fire temperature 140 ℃, heating time 50 min. This study investigated the aroma and key physico- chemical indicators in the processing of Saozi meat, which is a characteristic product in northern china, and establishes an optimization model, which has local characteristics and application value, as well as a certain degree of scientificity.

国家重点研发计划项目（2017YFD0400105）