响应面法优化酸甘蓝发酵条件

Optimization of Fermentation Conditions of Sauerkraut by Response Surface Methodology

对酸甘蓝发酵条件进行了优化。采用模糊数学评价方法,通过单因素试验研究了食盐添加量、接种量、发酵温度对酸甘蓝综合品质的影响;采用响应面中心组合试验设计,得到酸甘蓝的最佳发酵条件:食盐添加量1%(W/V罐)、接种量5%(V/V罐)、发酵温度25℃。此发酵条件下得到的酸甘蓝综合质量评分为0.838,回归得到的模型预测效果较好,产品质量好、稳定、安全,发酵周期短,生产成本低,亚硝酸盐含量低于0.05mg/kg。

The fermentation conditions for sauerkraut is optimized.Using a comprehensive assessment method of fuzzy mathematics,the effects of salt additive amount,inoculation amount and fermentation temperature on the comprehensive quality of sauerkraut are studied by single factor experiment.Using the response surface center combination test design,the optimum fermentation conditions for the sauerkraut are obtained as follows：salt additive amount is 1%（W/V tank）,inoculum size is 5%（V/V tank）,fermentation temperature is 25 ℃.The comprehensive quality score of sauerkraut is 0.838 under the above conditions.The regression model has good prediction effect,the product quality is good,stable and safe,the fermentation period is short,the production cost is low and the nitrite content is less than 0.05 mg/kg.