| 响应面法优化腌制芥菜发酵工艺的研究 |
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| 引用本文： | 孟繁博,张万萍,姜金龙,等.响应面法优化腌制芥菜发酵工艺的研究[J].广东农业科学,2015,42(3):79-84. |
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| 作者姓名： | 孟繁博 张万萍 姜金龙 等 |
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| 作者单位： | 1. 贵州大学酿酒与食品工程学院,贵州贵阳,550025
2. 贵州大学农学院,贵州贵阳,550025 |
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| 基金项目： | 农业科技合作专项计划项目，黔科合农G字[2013]4002号，白科合字[2013]01号 |
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| 摘 要： | 以叶用芥菜为原料,采用接种乳酸菌的方式腌制芥菜,优化食盐添加量、接种量、起始pH值和发酵时间,运用响应面分析方法,筛选出腌制芥菜发酵工艺最佳参数。结果表明,腌制芥菜的最佳发酵工艺条件为食盐添加量4.37%、接种量3.72%、起始pH值5.21、发酵时间7.46d,在此条件下腌制芥菜的亚硝酸盐含量仅为1.95mg/kg,总酸含量为0.51g/100g,感官评分为93.50分。
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| 关 键 词： | 腌制芥菜 响应面法 发酵条件 |
Research of optimization of the fermentation progress for pickled mustard by response surface method |
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| MENG Fan-bo,ZHANG Wan-ping,JIANG Jin-long,ZHOU Tong-kun.Research of optimization of the fermentation progress for pickled mustard by response surface method[J].Guangdong Agricultural Sciences,2015,42(3):79-84. |
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| Authors: | MENG Fan-bo ZHANG Wan-ping JIANG Jin-long ZHOU Tong-kun |
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| Institution: | MENG Fan-bo;ZHANG Wan-ping;JIANG Jin-long;ZHOU Tong-kun;School of Liquor and Food Engineering, Guizhou University;School of Agriculture, Guizhou University; |
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| Abstract: | Pickle sauerkraut was pickled by leaf mustard with fermentation inoculated lactic acid bacteria. In order to optimize fermentation conditions including salt concentration, inoculum quantity, initial pH value and fermentation time, response surface experiment was conducted to screening the optimal parameters of pickled mustard fermentation. Results indicated that the optimum fermentation conditions were 3.7% salt concentration, 3.72% inoculum quantity, 5.21 initial pH value and 7.5 d. Under this condition, the nitrite and total acid contents were 1.95mg/kg, 0.51g/100g and the sensory score was 93.50. |
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| Keywords: | pickled mustard response surface method fermentation conditions |
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