响应面设计优化发酵兔肉香肠的发酵工艺 |
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引用本文: | 董杰,蒋云升,张文娟,张伍金,刘玉凤,赵婷婷,任涛.响应面设计优化发酵兔肉香肠的发酵工艺[J].安徽农业科学,2012,40(29):14507-14512,14517. |
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作者姓名: | 董杰 蒋云升 张文娟 张伍金 刘玉凤 赵婷婷 任涛 |
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作者单位: | 扬州大学旅游烹饪学院,江苏扬州,225127 |
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摘 要: | 目的]以木糖葡萄球菌C18(Staphylococcus xylosus)、植物乳杆菌L26(Lactobacillus plantarum)、德巴利汉逊氏酵母Y163(Debaryomyces Hansenula)为发酵剂制作兔肉发酵香肠。方法]采用预试验、单因素试验,运用响应面设计和Plackett-Burman设计,寻找优化区域,测定产品的pH、aw等指标,并结合感官分析,评价发酵剂及发酵工艺的优良性。结果]确定优化的工艺条件为接种量1×107cfu/g,发酵温度32℃,发酵时间21 h,重复试验3次,pH均值为4.78,aw值为0.901,感官分值89.5。结论]试验表明,响应面设计优化的模型可靠。
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关 键 词: | 发酵剂 发酵香肠 响应面设计 感官品质 |
Optimization of Rabbit Meat Sausage Fermentation Process by Response Surface Design |
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Institution: | DONG Jie et al(College of Tourism and Culinary,Yangzhou University,Yangzhou,Jiangsu 225127) |
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Abstract: | Objective] To produce rabbit meat sausage with the fermentation agents of C18(Staphylococcus xylosus),L26(Lactobacillus plantarum),Y163(Debaryomyces Hansenula yeast).Method] Adopting pre-test,single factor experiment,using response surface design and Plackett-Burman design,the optimal area was searched,the pH and aw index were determined.Combined with sensory analysis,the fermentation and fermentation quality was evaluated.Conclusion] The optimal process conditions were determined to be inoculum 1×107 cfu/g,fermentation temperature 32 ℃,fermentation time 21 h,repeat 3 times,the pH mean value is 4.78,aw is 0.901,the sensory scores are 89.5.Conclusion] The optimized model is reliable. |
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Keywords: | Fermentation agent Fermented sausage Response surface design Sensory quality |
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