| 响应面法优化小米甜醅的制作及货架期预测 |
| |
| 引用本文： | 李聪,苑宁,石非,袁耀武. 响应面法优化小米甜醅的制作及货架期预测[J]. 粮食与油脂, 2020, 33(5): 38-42 |
| |
| 作者姓名： | 李聪 苑宁 石非 袁耀武 |
| |
| 作者单位： | 河北农业大学食品学院,河北保定071500;河北农业大学理工学院,河北沧州 061100 |
| |
| 基金项目： | 河北省重点研发计划项目;河北省科技计划 |
| |
| 摘 要： | 以小米为原料,研究发酵工艺条件,建立货架期预测模型。利用单因素试验和响应面试验得到最佳的生产条件:接种量1.9 g/kg、发酵温度23.5℃、发酵时间94.5 h。最终的产品感官评分36.9,还原糖含量23 g/100g,总酸含量16 g/kg。以菌落总数为指标,根据一级反应动力学方程和Arrhenius方程建立货架期预测模型,活化能Ea=28.00 KJ/mol,产品在4℃贮藏时保质期为24 d。
|
| 关 键 词： | 小米甜醅 加工工艺 响应面试验 货架期预测 菌落总数 |
Optimization of production process for sweet fermented millet by response surface methodology and prediction for its shelf life |
| |
| LI Cong,YUAN Ning,SHI Fei,YUAN Yao-wu. Optimization of production process for sweet fermented millet by response surface methodology and prediction for its shelf life[J]. Cereals & Oils, 2020, 33(5): 38-42 |
| |
| Authors: | LI Cong YUAN Ning SHI Fei YUAN Yao-wu |
| |
| Affiliation: | (College of Food Science and Technology,Hebei Agricultural Universit,Baoding 071500,Hebei,China;College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China) |
| |
| Abstract: | With Millet as raw material, its fermentation process conditions were studied and the shelf life prediction model was established. The fermentation condition was optimized by single factor experiment and response surface experiment, which were inoculum quantity of 1.9 g/kg, fermentation temperature of 23.5 ℃, fermentation time of 94.5 h. The final product sensory score was 36.9, with reducing sugar 23 g/100 g, total acid 16 g/kg. According to the first-order reaction kinetic equation and Arrhenius equation, the shelf-life prediction model was established with the total bacterial count as the index. The activation energy was 28.00 kJ/mol, and the shelf-life of the product was 24 d at 4 ℃. |
| |
| Keywords: | sweet fermented millet processing technology response surface test prediction for shelf life total bacterial count |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
