基于响应面分析的沙蟹汁制备工艺优化及其风味研究

Optimization of Preparation Technology and Flavor of Ocypode Juice Based on Response Surface Analysis

以沙蟹汁制备工艺为研究对象,选择植物乳杆菌和鲁氏酵母菌作为沙蟹汁发酵菌种,通过单因素试验和响应面分析法相结合的方式对沙蟹汁的制备工艺进行优化,利用感官综合评价法对沙蟹汁的风味成分进行分析。结果表明,当植物乳杆菌和鲁氏酵母菌混合比例为3∶2、发酵剂接种量为5%、发酵温度为25℃、发酵时间为17 d、发酵pH为7时,制备所得沙蟹汁的感官评分最高。理化检测数据表明,该工艺条件下制备所得沙蟹汁中游离氨基酸总量为2600 mg/100 g,鲜甜味氨基酸总量为780 mg/100 g,呈味核苷酸含量为160 mg/g。

Taking the preparation process of Ocypode juice as the research object,Lactobacillus plantarum and Saccharomyces rouxii are selected as the fermentation strains of Ocypode juice.The preparation process of Ocypode juice is optimized by the combination of single factor test and response surface analysis,and the flavor components of Ocypode juice are analyzed by comprehensive sensory evaluation method.The results show that when the ratio of Lactobacillus plantarum to Saccharomyces rouxii is 3∶2,the starter inoculation amount is 5%,the fermentation temperature is 25℃,the fermentation time is 17 days,and the fermentation pH is 7,the sensory score of the prepared Ocypode juice is the highest.The physical and chemical testing data show that the total amount of free amino acids,umami and sweet amino acids and flavor nucleotides in Ocypode juice prepared under such process conditions is 2600 mg/100 g,780 mg/100 g and 160 mg/g respectively.