摘要
采用响应面法对鲢鱼发酵香肠混菌发酵工艺进行优化。以pH为指标,研究了菌种配比、发酵温度、发酵时间、接种量四个因素对发酵的影响。在单因素的基础上,选取发酵后的pH和感官评分作为双响应值,菌种配比、发酵温度、发酵时间为自变量,利用响应面中心组合法进行3因素3水平的试验。结果表明,植物乳杆菌与戊糖片球菌之比为2.5︰1,发酵温度29℃,接种量107cfu/g,鲢鱼发酵香肠的发酵效果最好。
The fermenting technology of mixed culture in fermented silver carp sausage was optimized by Box-Behnken design and response surface methodology. According to the pH index, the effects of the starter matches ratio, fermenting temperature, fermenting lime, the starter inoculates with amounts were studied. On the basis of single factor test, pH and sensory evaluation as response value, the starter matches ratio, fermenting temperature, the starter inoculates with amounts were investigated using Box-Behnken center composite design. Results indicated that the L. acidlophilus and P. pentosaceus of 2.5 ： 1, the fermenting temperature of 29 %, the starter inoculates with amounts of 107 cfu/g. Under the condition, achieve the processing technical optimization.
出处
《食品工业》
北大核心
2013年第11期153-156,共4页
The Food Industry
关键词
戊糖片球菌
植物乳杆菌
鲢鱼
香肠
L. acidlophilus
P. pentosaceus
silver carp
sausage
