响应面法优化金枪鱼下脚料双菌发酵制备防腐功能海鲜风味调料的研究  

Optimization of Preparation of Antiseptic Seafood Flavor Seasoning with Double Bacteria Fermentation of Tuna Scraps by Response Surface Method

作　　者：于学娟[1] 姜竹茂[2] 陈英乡[1] YU Xue-juan;JIANG Zhu-mao;CHEN Ying-xiang(Yantai Vocational College,Yantai 264000,China;Yantai University,Yantai 264005,China)

机构地区：[1]烟台职业学院,山东烟台264000 [2]烟台大学,山东烟台264005

出　　处：《中国调味品》2020年第7期101-107,共7页China Condiment

基　　金：烟台职业学院横向课题(HX2019033)。

摘　　要：利用纳豆菌(Bacillus natto)和枯草芽孢杆菌(Bacillus subtilis),以金枪鱼下脚料作为主要基质,通过双菌发酵单因素试验研究基质水分含量、初始pH值、接种量、双菌接种量比、发酵温度和发酵时间对金枪鱼下脚料水解度的影响。基于单因素试验结果,选取基质水分含量、双菌接种量比、发酵温度和发酵时间为影响因素,以金枪鱼下脚料的水解度为响应值,采用Box-Behnken Design(BBD)模型进行响应面试验设计和分析。结果显示:双菌发酵优化工艺条件为基质水分含量90%~100%,接种量14mL/100g,双菌接种量比7∶7,发酵温度40℃,发酵时间72h,初始pH值7.5。该试验为制备防腐功能海鲜风味调料提供了理论依据。In this study,take tuna scraps as the main substrate,the effects of water content,initial pH value,inoculation amount,inoculation amount ratio of double bacteria,fermentation temperature and fermentation time on the hydrolysis degree of tuna scraps are studied by single factor experiment of double-bacteria fermentation with Bacillus natto and Bacillus subtilis.Based on the results of single factor experiment,the substrate water content,the inoculation amount ratio of double bacteria,fermentation temperature and fermentation time are selected as the influencing factors,the hydrolysis degree of tuna scraps are as the response values,Box-Behnken design(BBD)model is used to design the response surface and analyze.The results show that the optimal fermentation process conditions are substrate water content of 90%~100%,inoculation amount of 14 mL/100 g,inoculation amount ratio of double bacteria of 7∶7,fermentation temperature of 40℃,fermentation time of 72 h,and initial pH value of 7.5.This experiment has provided a theoretical basis for the preparation of antiseptic seafood flavor seasoning.

关 键 词：响应面法 下脚料 双菌发酵 防腐海鲜调味料 

分 类 号：TS201.5[轻工技术与工程—食品科学]