响应面优化草石蚕泡菜生产工艺

Production Process of Chinese Artichoke Pickle by Response Surface Methodology

主要研究了草石蚕泡菜生产工艺。以草石蚕泡菜感官评分为指标,通过响应面分析法确定草石蚕泡菜生产最佳工艺条件,即接种量8%,发酵温度34℃,糖添加量4.6%,食盐添加量9.6%,在此条件下生产的草石蚕泡菜感官评分为89.7分,草石蚕泡菜具有色、香、味俱佳的感官品质,光泽好、无异味、香脆可口,而且其微生物指标也达标。因此,此工艺条件下生产出来的草石蚕泡菜品质上乘。

Mainly discuss the production process of Chinese artichoke pickle. With the sensory score of Chinese artichoke pickle as indicator, the optimum condition of production process of Chinese artichoke pickle by response surface methodology was determined, such as inoculum size for 8%, fermentation temperature for 34℃, sugar content for 4.6%, salt content for 9.6%, the sensory score of Chinese artichoke pickle was 89.7. Under these conditions, and Chinese artichoke pickle had sensory quality of color, smell and taste, good gloss, no odor, crispy and delicious, and microbial indicators were also standard. So, Chinese artichoke pickle produced under the process conditions had high quality.