响应面法优化黄精泡菜制备工艺  

Optimization of processing technology of Polygonatum sibiricum pickles by response surface methodology

作　　者：刘刚强 樊淑淼 李嘉瑜 焦佳音 丁见见 杨立新[3] 李连珍[1] 李娟[1] 洪利亚 LIU Gang-qiang;FAN Shu-miao;LI Jia-yu;JIAO Jia-yin;DING Jian-jian;YANG Li-xin;LI Lian-zhen;LI Juan;HONG Li-ya(College of Agronomy,Henan Agricultural University,Zhengzhou 450046,China;School of Pharmacy,Hebei Medical University,Shijiazhuang 050017,China;Key Laboratory of Economic Plants and Biotechnology,Kunming Institute of Botany,Chinese Academy of Sciences,Kunming 650201,China)

机构地区：[1]河南农业大学农学院,郑州450046 [2]河北医科大学药学院,石家庄050017 [3]中国科学院昆明植物研究所资源植物与生物技术重点实验室,昆明650201

出　　处：《湖北农业科学》2024年第11期147-152,共6页Hubei Agricultural Sciences

基　　金：国家自然科学基金青年项目(32300334);河南省中药材产业科技特派员服务团项目(2024);2023年教育部中西部高等学校青年骨干教师国内访学项目,国家级大学生创新创业训练项目(202010466044);2022年度河南农业大学大学生创新训练计划项目(2022DC005)。

摘　　要：以新鲜一年生黄精(Polygonatum sibiricum)根茎为原料研制黄精泡菜,采用单因素试验研究发酵温度、盐添加量和糖添加量对黄精泡菜总酸、盐度等理化性质的影响;以感官评分为评价指标,利用响应面优化黄精泡菜加工工艺。结果表明,黄精泡菜的最佳工艺条件为发酵温度25℃、盐添加量4.0%和糖添加量4.0%,其感官评分达到最高,在此条件下生产的黄精泡菜酸甜适口、清爽脆嫩,具有较高的营养价值。The fresh annual rhizome of Polygonatum sibiricum was used as the raw material for the development of Polygonatum sibiricum pickles.The single-factor experiment was conducted to investigate the effects of fermentation temperature,salt addition,and sugar addition on the physicochemical properties of these pickles,such as total acid,salinity and so on.The processing technology of Polygonatum sibiricum pickles was optimized using response surface methodology with the sensory score as the evaluation index.The results showed that the optimum processing condition of Plygonatum sibiricum pickles was fermentation temperature of 25 ℃,salt addition of 4.0% and sugar addition of 4.0%.Under this condition,the sensory score reached the highest,and the resulting Plygonatum sibiricum pickles exhibited moderate sweetness and sourness,crispness and refreshing taste,and high nutritional value.

关 键 词：黄精(Polygonatum sibiricum)泡菜 工艺 响应面法 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]