[1]马浩然.响应面法优化发酵鸡肉干加工工艺[J].中国调味品,2019,(02):107-113.
 Optimization of Fermented Chicken Dry Processing Technology By Response Surface Method[J].CHINA CONDIMENT,2019,(02):107-113.
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响应面法优化发酵鸡肉干加工工艺()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
107-113
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Optimization of Fermented Chicken Dry Processing Technology By Response Surface Method
作者:
马浩然
文献标志码:
A
摘要:
以鸡肉为原料,通过接种复合发酵剂研制发酵鸡肉干。以感官评分和剪切力值为指标,对菌种配比、菌种接种量、发酵温度、发酵时间进行单因素实验。在此基础上,根据Box-Behnken中心组合方法进行三因素三水平的试验设计,并进行响应面分析,优化出最佳工艺。结果表明:戊糖片球菌:植物乳杆菌:木糖葡萄球菌=1:1:3,发酵剂接种量为108 CFU/g,发酵温度为31 ℃,发酵时间为41h,在此工艺条件下发酵鸡肉干具有较低的剪切力值为4983.67 g,产品具有较好的嫩度品质。
Abstract:
The chicken meat is used as raw material, and the fermented chicken jerky is prepared by inoculation with a composite starter.Based on sensory scores and shear force values, single factor experiments are carried out on strain ratio, inoculum size, fermentation temperature and fermentation time.On this basis, the three-factor and three-level experimental design is carried out according to the Box-Behnken center combination method, and the response surface analysis is carried out to optimize the optimal process.The results show that the ratio of strains is Pediococcus pentosaceans: Lactobacillus plantarum: Staphylococcus xylosus = 1:1:3, the inoculum size of the fermenting agent is 108 CFU/g, and the fermentation temperature is 31 ℃. The fermentation time was 41h. Under this process condition, the fermented chicken jerky had a lower shear force value of 4983.67 g, and the product had better tenderness quality
更新日期/Last Update: 2019-03-18