响应面法优化发酵鸡肉干加工工艺-《中国调味品》

文章信息/Info

Title:: Optimization of Fermented Chicken Dry Processing Technology By Response Surface Method

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