响应面法优化多依果的腌制工艺

Optimization of Pickling Process of Docynia delavayi Fruit by Response Surface Methodology

为酿造一款爽口且咸甜适中的多依腌制果,以感官评分为评价指标,采用单因素结合响应面法优化多依果腌制的工艺条件。结果表明,多依果腌制最佳工艺参数为食盐添加量9.6%、白砂糖添加量11.2%和甘草添加量3.3%,初始pH值4.5条件下室温(17~24℃)腌制60 d。在此最佳腌制工艺条件下,多依腌制果为棕黄色,总黄酮含量为5.34 mg/kg,亚硝酸盐含量为17.49 mg/kg,总酸含量为12.04 g/L,还原糖含量为0.514 g/100 g。该款腌制果酸甜可口,各项指标均符合相关国家标准和行业标准。

In order to brew a kind of pickled fruit of Docynia delavayi with moderate sweetness and saltiness,the conditions for pickling Docynia delavayi fruit are optimized by single factor experiment combined with response surface method with sensory score as the evaluation index.The results show that the optimal conditions for pickling Docynia delavayi fruit are as follows:the additive amount of salt is 9.6%,the additive amount of sugar is 11.2%,the additive amount of licorice is 3.3%and initial pH is 4.5 under room temperature(17~24℃)for 60 days.Under the optimal conditions,the pickled fruit is yellowish brown,with the total flavonoid content of 5.34 mg/kg,nitrite content of 17.49 mg/kg,total acid content of 12.04 g/L,and reducing sugar content of 0.514 g/100 g.This kind of pickled fruit of Docynia delavayi has suitable sourness and sweetness and all indexes are in line with relevant national and industrial standards.