| 丁健，谭书明，张若男.响应面法优化水芹菜自然发酵酸菜工艺研究[J].广东农业科学,2014,41(16):90-95 |
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响应面法优化水芹菜自然发酵酸菜工艺研究 |
| Optimization on the process of sauerkraut under the natural fermentation of water celery with response surface method |
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| DOI： |
| 中文关键词: 水芹菜 自然发酵 响应面法 |
| 英文关键词: water celery natural fermentation response surface methodology (RSM) |
| 基金项目:国家星火计划项目（[2012]8200-1号） |
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| 摘要点击次数: 1936 |
| 全文下载次数: 646 |
| 中文摘要: |
| 以贵州产水芹菜为原料袁在自然发酵条件下袁通过单因素试验探讨温度尧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袁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遥结果表明水芹菜自然发酵酸菜的最优工艺条件为院温度36.11益尧盐浓度3.96%尧香料含量4%袁在此条件下总酸含量为0.715g/100g袁亚硝酸盐峰值点为4.09 mg/kg遥 |
| 英文摘要: |
| 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, temperatu36.11℃, 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 4.09 mg/kg. |
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