响应面法优化减压处理下泡菜发酵工艺参数  

Optimization of the Technology for Fermentation of Pickle under Decompression by Response Surface Method

作　　者：王世宽[1] 冉燃[1] 潘明[1] 许艳丽[1] 于海光[1] 

机构地区：[1]四川理工学院生物工程系,自贡643000

出　　处：《食品工业》2009年第6期57-60,共4页The Food Industry

基　　金：四川省教育厅川菜发展研究中心科研项目(CC05Z05)

摘　　要：采用响应面法对减压处理下的泡菜发酵条件进行优化。通过单因素试验确定影响泡菜发酵的三个主要因素(真空度、加盐量及接种量)以及这三个因素的取值范围,并以乳酸含量及感官评定为响应值,通过Box-Behnken中心组合设计及响应面法(RSM)优化泡菜的发酵条件。结果表明:在最佳发酵条件(真空度0.032MPa、加盐量9.39%及接种量9.08%)下制做的泡菜乳酸含量达到2.81%,感官评定达到85.90分。所得回归方程拟合情况良好,达到优化设计的要求。The fermentation conditions of pickle under decompression were optimized using response surface method. The major factors（vacuum, salt content and inoculation amount）influencing the fermentation and their ranges were studied through single-factor experiments. Through the Box-behnken central composite designs experiment and response surface method, the optimum fermentation conditions of pickle was obtained using the lactic acid content and sensory evaluation as response value. The results showed that the lactic acid content and sensory evaluation prepared under the optimal fermentation condition （vacuum 0.032 MPa, salt content 9.39% and inoculation amount 9.08%） were 2.81% and 85.90. The results indicated that the regression equation obtained by RSM was adequate to describe the relationships between the factors and response value.

关 键 词：减压 泡菜 响应面分析 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]