响应面法优化山葵叶柄调味菜防腐工艺

Optimization of the Sterilization Process of Wasabia japonica Petiole Seasoning by Response Surface Methodology

为优化山葵叶柄调味菜的防腐杀菌工艺,在单因素试验的基础上,选择杀菌温度(℃)、杀菌时间(min)、pH值以及山梨酸钾添加量(%)为自变量,利用Box-Behnken设计方法进行四因素三水平试验设计。以层次分析法(AHP)整合感官评价指标和微生物指标所得综合分数为响应值,进行响应面分析。试验结果表明:影响山葵叶柄调味菜防腐杀菌工艺的因素按主次顺序排列为杀菌温度>pH>山梨酸钾>杀菌时间。最终确定最佳杀菌防腐工艺条件为:杀菌时间18.23 min,杀菌温度77.54℃,pH 5.34,山梨酸钾0.06%。在此条件下,得到综合分数8.84。实验联合巴氏杀菌及防腐剂使用,在食用安全的前提下保证产品食用感官。

In order to optimize the sterilization and preservation process of Wasabia japonica petiole seasoning, on the basis of single factor test, select sterilization temperature （℃）, sterilization time（min）, pH value and additive amount of potassium sorbate （%） as the independent variables, Box-Behnken design method is used to design the four-factor three-level experiment. The composite score of the integrated sensory evaluation index and microorganism index is analyzed by analytic hierarchy process （AHP）. The experimental results show that the factors that affect the sterilization and preservation process of Wasabia japonica petiole seasoning are arranged in the order of sterilization temperature〉 pH value〉potassium sorbate〉sterilization time. The optimum composite score is 8. 84 when sterilization time is 18.23 min,sterilization temperature is 77. 54 ℃ ,pH value is 5.34 and potassium sorbate is 0.06%. This experiment is combined with pasteurization and preservative, and it ensures the product consumption sense while eating safety.