响应面法优化水芹菜自然发酵酸菜工艺研究  

Optimization on the process of sauerkraut under the natural fermentation of water celery with response surface method

作　　者：丁健[1] 谭书明[1] 张若男[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《广东农业科学》2014年第16期90-95,共6页Guangdong Agricultural Sciences

基　　金：国家星火计划项目([2012]8200-1号)

摘　　要：以贵州产水芹菜为原料,在自然发酵条件下,通过单因素试验探讨温度、盐浓度和香料包含量对发酵过程中总酸含量及亚硝酸盐峰值点的影响,然后采用响应面分析法对水芹菜自然发酵酸菜工艺进行优化。结果表明,水芹菜自然发酵酸菜的最优工艺条件为:温度36.11℃、盐浓度3.96%、香料含量4%,在此条件下总酸含量为0.715g/100g,亚硝酸盐峰值点为4.09 mg/kg。On the basis of single-factor tests, we optimized process conditions of water celery natural fermentation from Guizhou. The effects of temperatures, salt concentration and spice content on the total acid content and nitrite peak were studied by using response surface analysis. The results showed the optimum conditions were as follows, temperature 36.11℃, salt concentration 4.05% and spice content 4%. Under these conditions, the total acid content was 0.715 g/100g and the nitrite peak was 4.09 mg/kg.

关 键 词：水芹菜 自然发酵 响应面法 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]