D-最优混料设计优化寿司醋的配方

Optimization of the Formula of Sushi Vinegar by D-Optimal Mixture Design

为了研制符合中国人饮食习惯的寿司醋配方,以白醋、绵白糖、食盐为原料制作寿司醋,利用D-optimal方法研究其对寿司米感官的影响,得出寿司醋的最佳配比是白醋占59.8%,绵白糖占33.6%,食盐占6.6%。同时,测定在此配比下,寿司米在4℃下保存的带菌情况,得出3天内食用的口感和安全性较佳,为研究寿司具体病原微生物提供了基础依据。

In order to develop a sushi vinegar formula that meets Chinese dietary habits, sushi vinegar is made from white vinegar, white sugar and salt. The effect of the sensory quality of sushi rice is studied by D-optimal method. The best ratio of sushi vinegar is white vinegar accounting for 59.8%, white sugar accounting for 33.6%, salt accounting for 6.6%. At the same time, determine the bacteria carrying situations of sushi rice stored at 4 ℃ with this formula, it is concluded that the taste and safety of the food eaten within 3 days is better, which has provided the basis for studying the specific pathogenic microorganisms of sushi.