摘要
在预试验的基础上,运用中心组合试验设计对永丰辣酱人工接种发酵工艺进行研究。结果表明:添加8%的食盐、0.83%的鲁氏酵母种子液,在定期揿酱的前提下,28~40℃间歇式控温发酵31 d;所得人工接种发酵产品与传统发酵产品的氨基态氮含量基本相当,发酵时间节约一半,总酯含量提高74%,食盐含量降低38%;其余理化和卫生指标均达到或超过传统产品,滋气味与传统产品比较接近。在优化工艺条件下,经试验验证,回归模型能较好地预测产品中的总酯含量。
Based on preliminary experiment, the fermentation technol ogies for Yongfeng hot pepper sauce with artificial inoculation as the only total ester was optimized through orthogonal test and the mathematical model of fermentation under optimized technology were investigated according to the central composite experimental design. The optimum fermentation conditions were obtained as follows: the concentration of edible salt 8%, inoculation volume of yeast 0.83%, fermentation time 31 days by 28~40℃ intermittent type temperature control by the canonical analysis. Comparing with traditional product, concentration of edible salt lowering 38%, total ester increasing 74% and fermentation time nearly saving in half, but the content of amino nitrogen remains almost unchanged, tests show that the whole quality (including physieo chemical indexs, health indexs, flavor and aroma) of products using mufti-cultures by artificial inoculation is better than or as the same as the products by natural fermentation. Under the optimized fermentation conditions, it can be included that the total ester content in product accurately, this re gression model can be used to predict the experiment results well.
出处
《食品与机械》
CSCD
北大核心
2009年第4期112-115,127,共5页
Food and Machinery
关键词
永丰辣酱
人工接种
发酵
工艺优化
数学模型
Yongfeng hot pepper sauce
Artificial inoculation
Fer mentation
Process optimization
Mathematical model