摘要
以红辣椒为主要原料,通过多菌种乳酸菌协同发酵,以总酸和模糊数学感官评分为考察指标,通过食盐添加量、菌种添加量、发酵时间、发酵温度的单因素实验和响应面优化,确定红辣椒酸汤生产最优发酵工艺条件。结果显示红辣椒酸汤的最佳工艺条件为:食盐添加量0.5%,菌种添加量为5.7%,发酵时间为20 d,发酵温度为30℃。在此工艺条件下,得到红辣椒酸汤的总酸为32.45 g/kg,感官评价总分为8.67分,产品有机酸种类丰富,可为红辣椒酸汤工业化生产提供技术支持。
Taking total acid and fuzzy mathematical sensory scores as indicators,by analyzing the salt addition,strain addition,fermentation time and fermentation temperature of the single factor test and response surface optimization,this study was carried out to determine the optimal fermentation conditions production of red pepper sour soup.The results show that the optimal process conditions for the red pepper sour soup are:0.5% salt addition,5.7% bacterial addition,20 d fermentation time and 30℃ fermentation temperature.Under the condition of this process,total acid of the red pepper sour soup was 32.45 g/kg,sensory evaluation score was 8.67 points,organic acid species were more abundant,provided technical support for the industrial production of red pepper sour soup.
作者
孙孟京
赵良忠
李明
王容
黎亮
谢春平
邓雅欣
刘桠丽
SUN Mengjing;ZHAO Liangzhong;LI Ming;WANG Rong;LI Liang;XIE Chunping;DENG Yaxin;LIU Yali(College of Food Science and Chemical Engineering,Shaoyang University,Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province,Shaoyang 422000,China;Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing,Shaoyang 422000,China;Guangzhou Jiaming Food Technology Co.,Ltd.,Guangzhou 511400,China;Guizhou Lianghuanzhai Biological Technology Co.,Ltd.,Kaili 556000,China)
出处
《食品科技》
CAS
北大核心
2020年第3期142-150,共9页
Food Science and Technology
基金
湖南重点研发项目(2019SK2122)
邵阳学院2018年研究生科研创新项目(CX2018SY038)
贵州省传统发酵食品工程技术研究中心项目(黔科合平台人才(2018)5251)
邵阳学院豆制品加工技术湖南省应用基础研究基地项目(2013TP4067)
湖南省果蔬清洁加工工程技术研究中心项目(2015TP2022)。
关键词
红辣椒酸汤
模糊数学感官评价
总酸
有机酸
red pepper sour soup
fuzzy sensory evaluation
total acid
organic acid
