| 响应曲面法优化河蚬发酵去腥工艺 |
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| 引用本文： | 单康,何小龙. 响应曲面法优化河蚬发酵去腥工艺[J]. 扬州大学烹饪学报, 2014, 0(1): 56-59 |
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| 作者姓名： | 单康 何小龙 |
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| 作者单位： | 扬州大学旅游烹饪学院,江苏扬州225127 |
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| 摘 要： | 采用生物发酵法对河蚬进行去腥处理，通过单因素试验研究酵母用量、发酵温度和发酵时间对去腥效果的影响，再运用响应曲面试验设计进行优化试验，确定最佳发酵去腥工艺条件。其最佳工艺条件为：以lOOg河蚬计，酵母2g、发酵温度36℃、发酵时间2h。
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| 关 键 词： | 生物发酵 响应曲面优化 去腥 |
Optimization of Fermentation Deodorization Process of Corbicula Fluminea by Response Surface Methodology |
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| SHAN Kang,HE Xiao-long. Optimization of Fermentation Deodorization Process of Corbicula Fluminea by Response Surface Methodology[J]. Cuisine Journal of Yangzhou University, 2014, 0(1): 56-59 |
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| Authors: | SHAN Kang HE Xiao-long |
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| Affiliation: | (School of Tourism and Culinary Science, Yangzhou University Yangzhou 225001, Jiangsu, China) |
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| Abstract: | In this study, the fishy of corbicula fluminea was removed by the method of biological fermentation.Single factor experiment was used to determine the optimal amount of yeast, fermentation temperature and time to remove fishy. Then the optimization experiment was conducted by Response Surface Methodology. The ex- periment shows that the best process conditions are： river clam lOOg, yeast 2g, fermentation temperature is36℃, fermented for 2 h. |
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| Keywords: | biological fermentation RSM fishy |
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