中文摘要：

为提高花生银耳牛肉酱的感官品质，以花生、银耳、牛肉为主要原料，研究花生银耳牛肉酱加工的最优工艺配方。对黄豆酱使用量、复合糖使用量、牛肉使用量以及银耳花生加入比4个因素分别进行单因素试验，根据单因素试验结果设计Box-Benhnken中心组合试验，以花生银耳牛肉酱的感官评分为指标，采用响应面优化法确定花生银耳牛肉酱加工的最佳工艺配方。结果表明：花生银耳牛肉酱加工最优工艺配方为：黄豆酱添加量（A）34．99％、复合糖添加量（B）6．18％、牛肉用量（C）13．91％、银耳花生加入比（D）1．82：1（总量16．18％）。按优化后的工艺配方预期制作的花生银耳牛肉酱感官评分为89．56，实际得分为88．08，花生银耳牛肉酱的感官品质达到最佳。

英文摘要：

The present study is to investigate the optimal technological formula of low-salt beef sauce with peanut and tremella while beef, peanut and tremella are taken as raw materials. The effect of soybean paste additive amount, complex sugar additive amount, beef additive amount and the ratio of tremella and peanut on the sensory quality of low-salt beef sauce with peanut and tremella are examined by single factor experiment, based on which the Box-Benhnken center combination experiment is designed. The sensory scores of low-salt beef sauce with peanut and tremella are taken as evaluation indexes,and the optimal technological formula are determined by response surface method. The results show that the optimal processing conditions are as follows.soybean paste additive amount （A） is 34.99%, complex sugar additive amount （B） is 6.18% ,beef additive amount （C） is 13.91% ,and the ratio of tremella and peanut （D） is 1.82 ： 1 （16.18% of the total）. Under the optimal technological formula conditions, the expected sensory score of low-salt beef sauce with peanut and tremella is 89. 88.08,and the sensory quality of low-salt beef sauce with peanut and tremella conditions. 56, the actual score is are reached to the best