响应面设计优化发酵兔肉香肠的发酵工艺

Optimization of Rabbit Meat Sausage Fermentation Process by Response Surface Design

[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。

[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.