摘要
采用响应面分析法对苦苣菜自然发酵条件进行优化。通过发酵条件优选试验解决苦苣菜腌制过程中出现的霉变问题并改善其风味,以总酸度（以乳酸计）及感官评定为响应值,通过中心组合设计试验及响应面法（RSM）优化苦苣菜的发酵参数。结果表明:苦苣菜最佳发酵工艺方法为将菜烫漂处理后用3‰;‰花椒水腌制,食盐添加量5%,菜添加量70%,香辛料（辣椒∶生姜∶茴香为6∶3∶1）添加量4%（以上均为占菜水总重百分比）。通过验证实验得到该条件下发酵的苦苣菜总酸度为0.66g/dL,感官评分为93.1,与模型预测值0.71g/dL和94.3基本相符。
The optimum conditions and mildew problems of Sonchus oleraceus in the fermentation process are studied in this paper. With total acidity and sensory score as indexes, adopt central composite design （CCD） experiments and response surface methodology （RSM）, the effect of dish-water ratio, salt concentration and spices content are researched in the process. The results show that the optimum fermentation process is as follows. Sonchus oleraceus pickled with 3%0~4N0 pepper water after blanching, salt concentration of 5%, Sonchus oleraeeus of 70 %, spices content of 4%. By the validation test, the total acidity is 0. 66 g/dL and sensory evaluation score is 93. 1, which is basically corresponded to the model prediction value of 0.71 g/dL and 94.3.
出处
《中国调味品》
CAS
北大核心
2015年第4期29-35,共7页
China Condiment
基金
宁夏回族自治区科技支撑计划项目（2012zyM02）
关键词
苦苣菜
发酵条件
响应面分析
工艺优化
Sonchus oleraceus
fermentation conditions
response surface method（RSM）
optimization of process
