黑木耳泡菜发酵液配方优化研究

Optimization on Formula of Fermentation Broth from Auricularia auricular Pickle by Response Surface Method

以黑木耳为主要原料,人工接种乳酸菌进行发酵。采用单因素试验研究食盐、蔗糖及乳酸添加量对发酵液pH、总酸及黑木耳感官品质的影响,在此基础上设计响应面试验优化发酵液配方。试验结果表明:食盐添加量为3.35%、蔗糖添加量为4.11%、乳酸添加量为0.112%的条件下,黑木耳泡制6天后感官品质最佳。验证试验表明:最优工艺参数发酵后总酸的平均值为(0.2903±0.004)g/dL,pH为(3.21±0.015),其他理化指标和微生物指标均合格,为黑木耳泡菜开发及产业化生产奠定了基础。

Take Auricularia auricular as the raw materials inoculate lactobacillus for fermenting Auricularia auricular. Single factor experiments are carried out to investigate the effects of salt content, sugar content and lactic acid content on pH, total acid content of fermentation broth and sensory quality of Auricularia auricular. On the basis, response surface test is designed to optimize the formula of fermentation broth. The experimental results show that when salt additive amount is 3. 35%, sugar additive amount is 4. 11% and lactic and additive amount is 0. 112%, the sensory quality of Auricularia auricular is the best after being fermented for 6 days. The verification test shows that after being fermented with the optimal process parameters, the mean value of total acid is （0. 2903±0. 004） g/dL and pH is （3.21±0. 015）, the other physieochemical and microbial indicators are all qualified, which has laid a foundation for the development and industrialization of Auricularia auricular pickles.