发酵林蛙油饮品的研制及工艺优化

Development of fermented Oviductus Rana beverage and technology optimization

将林蛙油经酶解处理后采用开菲尔发酵剂进行发酵,研制出发酵林蛙油饮品。在单因素试验的基础上,采用Box-Behnken试验设计结合响应面分析法,以发酵时间、接种量、蔗糖添加量为考察因素,优化出了最佳发酵工艺。结果表明:在发酵温度为30℃时,各因素对发酵林蛙油饮品感官评定的影响由大到小依次为:接种量、蔗糖添加量、发酵时间。最佳工艺条件为:接种量为4.53%,蔗糖添加量为8.00%,发酵时间为9.76h。在此工艺条件下,产品酸甜可口、风味独特,感官评定得分与预测值无显著性差异。

Fermented Oviductus Rana beverage was developed with Oviductus Rana Enzymatic hydrolysate by Kefir starter culture. Based on the results of single factor tests, the fermentation technology, including the fermentation time, inoculum amount, and sucrose addition, were optimized using Box-Behnken center composite design combined with response surface technology. The results obtained from the study show that the decreasing order of the factors that effect the sensory evaluation under the fermentation temperature of 30℃ is： inoculum amount, sucrose addition, fermentation time. The optimized technology conditions are. fermentation time of 9.76 h, sucrose concentration of 8%, inoculum addition of 4.53%. Under the above condition, the product has good flavor and taste, and there is no significant difference between the experiment results and the model prediction.