Optimization of Processing Parameters for Palm Stearin and Tallow Compound Hot Pot Soup Stock by Response Surface Methodology

The processing parameters of palm stearin and butter compound hot pot seasoning are optimized by the response surface methodology (RSM). The sensory score, which was calculated according to the shape, color, aroma, turbid and taste five factors, were employed to evaluate the significant and interactions of the oil consumption, the ratio of palm stearin and butter, and the fry time based on the response value after their single factor experiments. The results indicate that the optimizational condition is that the sensory score is 89.35 including 88.95 for shape, 89.25 for color, 90.84 for aroma, 88.81 for turbid, and 88.52 for taste when 51 % (m/m) oil consumption, 26 min for fry time and 1: 2 (V/V) palm stearin and tallow.