响应面法优化醋酸发酵辣椒的配方工艺  

Optimization of the Formula of Acetic Acid Fermented Chili by Response Surface Methodology

作　　者：郑君花[1,2] 王修俊[1,2] 王丽芳[2] 范志平[2] 牛立群[2] 

机构地区：[1]贵州大学化学与化工学院,贵阳550025 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550025

出　　处：《中国调味品》2013年第8期62-66,共5页China Condiment

基　　金：贵阳市科技重大专项;[2010]筑科农合同字第8-2号;贵州省农业攻关项目;黔科合NY字[2012]3018号

摘　　要：文章以单因素实验为基础,以感官评价为指标,采用响应面法优化蔗糖、味精、食盐、番茄酱的添加量,研究醋酸发酵辣椒的最佳配方工艺,结果表明最佳配方工艺为醋酸发酵辣椒酱半成品添加量为91.3%,蔗糖添加量为1.2%,食盐添加量为2.5%,味精添加量为1.0%,番茄酱添加量为4.0%。In this paper, optimization of the formula of acetic acid fermented chili is studied by response surface method on the basis of single factor test. The sensory evaluation is as the index. The result shows that the optimum formula is as follows： acetic acid fermented chili sauce of 91.3%, sucrose of 1.2%, salt of 2.5%, MSG of 1.0% and tomato sauce of 4.0%.

关 键 词：醋酸发酵辣椒 响应面法 感官评价 配方 

分 类 号：TS201.56[轻工技术与工程—食品科学]