响应面法优化鲊辣椒的发酵工艺  

Optimization of fermentation process of preserved pepper by response surface methodology

作　　者：白娟[1] 张瑶 汪雪瑞 王若尘 薛栓栓 王承明[1] BAI Juan;ZHANG Yao;WANG Xuerui;WANG Ruochen;XUE Shuanshuan;WANG Chengming(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《中国酿造》2018年第10期106-110,共5页China Brewing

基　　金：中央高校基本科研业务费专项资金资助(2011JC025)

摘　　要：鲊辣椒以新鲜红辣椒和籼米粉为原料,加适量辅料拌匀后发酵而成。在单因素试验基础上,利用响应面优化法对鲊辣椒发酵工艺条件进行优化。结果表明,鲊辣椒最佳发酵工艺条件为红辣椒∶籼米粉1.0∶1.0(g∶g)、发酵时间15 d、发酵温度30℃、米粉粒度20目。在此优化条件下,鲊辣椒感官评分为89分。鲊辣椒成品色泽鲜艳,香气浓郁,回味醇厚。Using fresh red pepper and long rice flour as raw materials,the preserved pepper was fermented with mixed appropriate amount of ingredients.On the basis of single factor tests,the fermentation process conditions of preserved pepper were optimized by response surface methodology.The results showed that the optimal fermentation process conditions for preserved pepper were red pepper and long rice flour mass ratio 1∶1,fermentation time 15 d,temperature 30℃,and the particle size of rice flour 20 mesh.Under the optimal condition,the sensory score of preserved pepper was 89.The preserved pepper product had bright color,rich aroma and mellow aftertaste.

关 键 词：鲊辣椒 发酵 工艺优化 响应面法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]