响应面法对白芹泡菜加工工艺的优化研究  

Optimization of Processing Technology of Liyang White Celery Pickles through Response Surface Methodology

作　　者：燕志 魏继燕 朱江煜 YAN Zhi;WEI Jiyan;ZHU Jiangyu(Suzhou Technician Institute,Suzhou 215009,China;Liyang Agricultural Comprehensive Technology Pro-motion Center,Liyang 213300,China;Yangzhou University,Yangzhou 225100,China)

机构地区：[1]苏州技师学院,江苏苏州215009 [2]溧阳市农业综合技术推广中心,江苏溧阳213300 [3]扬州大学,江苏扬州225100

出　　处：《辽宁农业职业技术学院学报》2022年第4期1-6,共6页Journal of Liaoning Agricultural Technical College

摘　　要：以白芹为原料,进行白芹泡菜加工工艺的优化研究。利用响应面法优化白芹泡菜加工工艺参数,结果表明:当发酵温度为24.77℃、乳酸菌添加量为1 mg/mL、食盐添加量为9%、白酒添加量为1.99%时,生产的白芹泡菜咸鲜适口、口感清爽、营养价值丰富,具有较高的感官评分。在优化加工工艺的基础上,研究了发酵时间和亚硝酸盐含量以及总酸的线性关系,结果表明:发酵7 d后亚硝酸盐含量趋于最小值0.05 mg/kg,总酸含量趋于最大值4.7 g/kg,适合食用,且对人体健康具有一定益处。The optimization of processing technology of Liyang white celery pickle was studied.Response surface methodology was used to optimize the processing parameters of Liyang white celery pickles.The results showed that when the fermentation tempera⁃ture was 24.77℃,the addition amount of lactic acid bacteria was 1 mg/mL,the addition amount of salt was 9%,and the addition amount of liquor was 1.99%,the Liyang white celery pickles produced were salty and delicious,with clear taste,rich nutritional val⁃ue,and good sensory evaluation.On the basis of optimizing the processing technology,the linear relationship between fermentation time and nitrite content as well as total acid were studied.The results showed that after 7 days of fermentation,the nitrite content tended to the minimum value of 0.05 mg/kg,and the total acid content tended to the maximum value of 4.7 g/kg,which was suitable for eating and had certain benefits to human health.

关 键 词：响应面法 白芹 泡菜 加工工艺 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]