响应曲面法优化鲊鱼发酵条件  

Optimization on the Fermenting Conditions of Fermented Fish Using Response Surface Methodology

作　　者：龚吉军[1] 唐静[1] 李忠海[1] 钟海雁[1] 李振华[1] 赵延华[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《中国食品学报》2010年第4期219-226,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以草鱼、米粉为主要原料,以乳酸菌为发酵菌种,对鲊鱼的发酵条件进行优化。以总酸含量为指标,运用Design-Expert7.1Trial统计分析软件,设计4因素3水平试验,得到鲊鱼发酵的最优条件,即米粉添加量42.45%、发酵剂添加量2.09×106cfu/g、发酵温度30.56℃、发酵时间18.47d,在此条件下预测总酸含量为15.35‰。验证试验中总酸含量为(15.05±0.08)‰(N=3),与预测值非常接近,且感官评分值达到85.7±0.6(N=3)。所得制品发酵风味浓郁、酸香可口。In this paper,the optimum fermenting conditions of fermentation were studied using grass carp and rice powder as main materials and using Lactobacillus as fermenting starter culture.Using the content of total acid as evaluation index,a four factors and three levels＇ test was designed.The optimum condition of fermentation was studied with response surface methodology.The obtained optimum fermenting parameter was rice powder 42.45%,starter culture dosage 2.09×106 cfu/g,temperature 30.56 ℃,time 18.47 d,the prodicted content of total acid was 15.35‰ under this conditions.The content of total acid was（15.05±0.08）‰（N=3） which was very close to prodicted value,the score of sensory assessment reached to 85.7±0.6（N=3） and the flavor and taste was very well in the verifing experiment.

关 键 词：鲊鱼 乳酸菌 发酵 响应曲面法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]