摘要
本实验以芽菜为主要材料,以风味感官评分为指标,研究了芽菜发酵中盐浓度、糖浓度对芽菜发酵风味的影响。在单因素实验的基础上,进行响应面优化实验并进行分析。研究结果表明,在一定的初期糖浓度15.1%,盐浓度10.2%的条件下,风味可以达到最佳。
Influence of starting sugar and salt concentrations on flavor of pickled mustard vein were studied using sensory evaluation as the main assessment index. Combined use of single factor experiments and response surface regression analysis, the conditions were optimized. Results showed that the flavor was the best while starting sugar concentration was 15.1% and starting salt concentration was 10.2 %.
出处
《食品与发酵科技》
CAS
2009年第1期23-26,共4页
Food and Fermentation Science & Technology
关键词
芽菜
初始发酵糖盐浓度
发酵风味
响应面法
pickled mustard vein
starting sugar and salt concentration
fermentation flavor
, response surface regressionanalysis
