响应面法优化辣椒红酸汤的配方及接种发酵工艺

Optimization of Formula and Inoculation Fermentation Process of Chili Red Sour Soup by Response Surface Methodology

以鲜辣椒为主要原料制作辣椒红酸汤,以总酸含量和感官评分为考察指标,优化了辣椒红酸汤的原辅料配方,即植物乳杆菌与肠膜明串珠菌的比例为1∶2,大蒜添加量为7%,食盐添加量为6%,生姜添加量为3%。在此基础上,对辣椒红酸汤发酵温度、发酵时间、菌种添加量进行响应面优化,确定辣椒红酸汤的最佳发酵工艺条件。结果表明,辣椒红酸汤的最佳工艺条件为组合菌种接菌量4%、发酵温度28℃、发酵时间15 d。在此工艺条件下辣椒红酸汤的总酸含量达到8.31 g/kg,所得辣椒红酸汤色泽红艳,酸咸适中,感官评分最高,达8.68。

With fresh chili as the main raw material,chili red sour soup is prepared.With total acid content and sensory score as the evaluation indexes,the formula of raw materials and auxiliary materials of chili red sour soup is optimized:the ratio of Lactobacillus plantarum to Leuconostoc mesenteroides is 1∶2,the addition amount of garlic is 7%,the addition amount of salt is 6%and the addition amount of ginger is 3%.On this basis,response surface optimization is conducted on fermentation temperature,fermentation time and the addition amount of bacterial strains to determine the optimal fermentation process conditions of chili red sour soup.The results indicate that the optimal process conditions are the inoculation amount of combined bacterial strains of 4%,the fermentation temperature of 28℃and the fermentation time of 15 d.Under these process conditions,the total acid content of chili red sour soup reaches 8.31 g/kg,the obtained chili red sour soup has bright red color,moderate sourness and saltiness,and the sensory score is the highest of 8.68.