响应面法优化水芹菜自然发酵酸菜工艺研究_丁健.pdfVIP

广东农业科学 年第 期 90 2014 16 响应面法优化水芹菜自然发酵酸菜工艺研究 丁 健 ， 谭 书明 ， 张若男 （贵州大学酿酒与食品工程学院， 贵州贵阳 550025 ） 摘 要：以贵州产水芹菜为原料，在自然发酵条件下，通过单因素试验探讨温度、盐浓度和香料包含量对发酵过 程中总酸含量及亚硝酸盐峰值点的影响，然后采用响应面分析法对水芹菜自然发酵酸菜工艺进行优化。 结果表明， 水芹菜自然发酵酸菜的最优工艺条件为：温度 、盐浓度 、香料含量 ，在此条件下总酸含量为 36.11℃ 3.96% 4% 0.715 g/100g ，亚硝酸盐峰值点为4.09 mg/kg 。 关键词：水芹菜； 自然发酵； 响应面法 中图分类号： 文献标识码： 文章编号： （ ） TQ920.6 A 1004-874X 2014 16-0091-06 Optimization on the process of sauerkraut under the natural fermentation of water celery with response surface method DING Jian, TAN Shu-ming, ZHANG Ruo-nan (School of Liquor Food Engineering, Guizhou University, Guiyang 550025, China) Abstract: On the basis of single-factor tests, we optimized process conditions of water celery natural fermentation from Guizhou. The effects of temperatures, salt concentration and spice content on the total acid content and nitrite peak were studied by using response surface analysis. The results showed the optimum conditions were as follows, temperature 36.11℃, salt concentration 4.05% and spice content 4%. Under these conditions, the total acid content was 0.715 g/100g and the nitrite peak was 4.0