响应面法优化香辛料调控发酵芥菜亚硝酸盐含量的工艺

Optimization of Controlling Effect of Spices on Nitrites in Fermented Mustard Using Response Surface Analysis

运用响应面分析方法,对添加香辛料调控发酵芥菜的工艺进行优化。通过单因素试验,从蒜、葱、姜、辣椒4种香辛料中确证蒜、葱、姜对于亚硝酸盐的良好调控作用和效果,即:蒜>葱>姜。运用二次旋转回归组合设计试验,以亚硝峰峰值为响应值,对3种香辛料混合添加调控发酵芥菜中的亚硝酸盐的工艺进行优化。结果表明:在蒜添加量1.75%,葱添加量4.65%,姜添加量4.3%时,香辛料对亚硝酸盐的调控作用最佳。

The most effective spice reduction method for nitrites in mustard during fermentation was gained by con- ducting response surface experiment （RSM）. The reduction effect of garlic, green Chinese onion and galangal was ob- served using single factor experiments. The spices could be ranked in decreasing order of reduction effect as follows： garlic, green Chinese onion and galangal. It was shown that at the addition of garlic 1.75%, green onion 4.65% and galangal 4.3%, the nitrite reduction effect was the best.