基于模糊数学法和响应面法优化藜麦发酵浓浆发酵工艺

目的研究五台山藜麦发酵浓浆达到最佳感官品质时的发酵工艺。方法以藜麦酶解液为发酵基质,选用植物乳杆菌、干酪乳杆菌按一定比例混合进行混菌发酵,在单因素试验基础上,采用响应面分析方法,考察接种量、发酵时间、菌种比例3因素对感官品质的影响,以感官评分为响应值确定最优发酵工艺参数。为避免感官评价方法的主观性和片面性,采用模糊数学法得到各样品感官评分。结果经Design-Expert V8.0.6软件对结果进行分析,确定藜麦发酵浓浆生产的最优工艺参数为:接种量2.83%,发酵时间10.04 h,菌种比例2.08:1。在此优化条件下得到的藜麦发酵浓浆最终感官得分为92.5分,与模型预测值基本相符。结论响应面试验设计可用于藜麦发酵浓浆发酵工艺优化。藜麦发酵浓浆组织状态良好,酸味爽口且口感细腻爽滑,满足人们对其感官品质的需求。

Optimization of fermentation process of quinoa fermented thick pulp based on fuzzy mathematics and response surface methodology

Objective To investigate the fermentation process of Wutaishan quinoa fermented thick pulp, in order to achieve the best sensory quality Methods The quinoa hydrolysate was used as fermentation substrate. Lactobacillus plantarum and Lactobacillus casei were mixed in a certain proportion for mixed fermentation. On the basis of single factor experiment, the response surface analysis method was used to investigate the effects of inoculum concentration, fermentation time and strain ratio on sensory quality, and responded by sensory score which determined the optimal fermentation process parameters. In order to avoid the subjectivity and one-sidedness of the sensory evaluation method, the sensory scores of each sample were obtained by fuzzy mathematics. Result The results were analyzed by Design-Expert V8.0.6 to determine the optimal process parameters for the production of quinoa fermented thick pulp: inoculum concentration was 2.83%, fermentation time was 10.04 h, and the ratio of Lactobacillus plantarum : Lactobacillus casei was 2.08:1. The final sensory score of the buckwheat fermentation concentration obtained under this optimized condition was 92.5 points, which was basically consistent with the predicted value of the model. Conclusion The response surface test design can be used to optimize the fermentation process of quinoa fermentation. The quinoa fermented thick pulp has a good tissue state, sour taste and refreshing, and the taste is smooth, which can satisfy people''s demand for the sensory quality.