[1]董静,姚妙爱.响应面法优化酸甘蓝发酵条件[J].中国调味品,2018,(7):68-73.[doi:10.3969/j.issn.1000-9973.2018.07.014]
 DONG Jing,YAO Miao-ai.Optimization of Fermentation Conditions of Sauerkraut by Response Surface Methodology[J].CHINA CONDIMENT,2018,(7):68-73.[doi:10.3969/j.issn.1000-9973.2018.07.014]
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响应面法优化酸甘蓝发酵条件()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
68-73
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Optimization of Fermentation Conditions of Sauerkraut by Response Surface Methodology
文章编号:
1000-9973(2018)07-0068-06
作者:
董静姚妙爱
江苏财经职业技术学院
Author(s):
DONG JingYAO Miao-ai
(Jiangsu Vocational and Technical college of Finance & Economics, Huaian 223003,China)
关键词:
酸甘蓝发酵条件响应面优化
Keywords:
sauerkraut fermentation conditions responsive surfaces analysis
分类号:
TS201.5
DOI:
10.3969/j.issn.1000-9973.2018.07.014
文献标志码:
A
摘要:
对酸甘蓝发酵条件进行优化。采用模糊数学评价方法,通过单因素试验研究了食盐添加量、接种量、发酵温度对酸甘蓝综合品质的影响;采用响应面中心组合试验设计,得到酸甘蓝的最佳发酵条件:食盐添加量1%(W/V罐)、接种量5%(V/V罐)、发酵温度25 ℃。此发酵条件下的酸甘蓝综合质量评分为0.8,回归得到的模型预测效果较好,产品质量好、稳定、安全,发酵周期短,生产成本低,亚硝酸盐含量低于0.05 mg/g。
Abstract:
Optimization of fermentation conditions for sauerkraut is studied. Using a comprehensive assessment method by fuzzy mathematics, the effects of salt addition, inoculation amount and fermentation temperature on the comprehensive quality of sauerkraut are studied by single factor experiment. Using the response surface center combination test design, the optimum fermentation conditions for the sauerkraut are obtained as follows: salt addition is 1% (W/V tank), inoculum size is 5% (V/V tank), fermentation temperature is 25 °C.The comprehensive quality score of the sauerkraut is 0.838 under the above conditions. The regression model has good prediction effect. The product quality is good, stable and safe. The fermentation period is short. The production cost is low and the nitrite content is less than 0.05 mg/kg

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更新日期/Last Update: 2018-08-08