响应面法优化沙葱的自然发酵工艺

Optimization of nature fermentation process of Allium mongolicum Regel by response surface methodology

为优化沙葱自然发酵的工艺条件,以总酸度及感官评定为响应值,通过中心组合设计试验及响应面法分析研究不同菜添加量、加盐量、香辛料添加量对沙葱腌制品质的影响。结果表明,其最佳工艺方法为沙葱用盐水预腌8h左右后,再将剩下的1/4盐和菜分层入罐,盐总添加量6%,沙葱添加量50%,香辛料(辣椒/花椒/茴香/生姜=10∶1∶1∶1)添加量2.5%。在此条件下,发酵的沙葱总酸度为1.25 g/100 mL,感官评分为90.3分,与模型预测值总酸度1.30 g/100 mL和感官评分91.8分基本相符。该沙葱发酵的最佳工艺参数在生产上具有一定的指导意义。

Using total acidity and sensory evaluation score as response value, central composite design experiments and response surface methodology were adopted to optimize the nature fermentation conditions of Allium mongolicum Regel（AMR）. The effect of AMR addition, salt concentrations and spices addition on AMR quality was studied. The results showed that the optimum process methods were as follows： pre-pickled AMR with brine for 8 h, then re-pickled AMR into the cans with the remaining 1/4 salt, salt addition 6%, AMR addition 50%, spice（capsicum/pepper/fennel/ginger=10∶1∶1∶1） 2.5%. Under this condition, the total acidity was 1.25 g/100 ml and sensory evaluation score was 90.3, which was basically corresponded to the model prediction value of 1.30 g/100 ml and 91.8, respectively. The processing parameters optimized by response surface experiment in this study had a certain guiding significance in the manufacture of AMR.