干酪乳杆菌发酵番茄酸汤的工艺优化

本试验探究应用干酪乳杆菌H1作为发酵剂接种西红柿优化制作酸汤发酵工艺。研究发酵温度、发酵时间、接种量和加盐量四个因素对番茄酸汤的品质的影响并对其发酵条件进行优化。在单因素实验的基础上,进行四因素三水平的响应面实验设计,基于模糊数学法得到的感官评定和总酸两个响应值,对人工接种干酪乳杆菌的番茄酸汤的发酵工艺进行优化,以确定其最佳发酵工艺。结果表明:在发酵温度25℃、发酵时间5 d,接种量2%,加盐量1.45%时,得到的番茄酸汤总酸达到1.23%,感官评分8.48±0.58,与理论值差异均不显著(p0.05),说明响应面的实验值和回归方程预测值基本吻合,响应面法建立的模型所确定的番茄酸汤的发酵条件稳定可靠,能为番茄酸汤工业化生产提供理论依据。

Optimization of Tomato Sour Soup Fermented by Lactobacillus casei

In order to explore the optimal fermentation process of sour soup, the Lactobacillus casei H1 was used as starter culture inoculated into tomato. The effects of fermentation temperature, fermentation time, inoculum size and salinity on the quality of tomato sour soup were studied and the fermentation conditions were optimized. On the basis of single factor experiment, the four-factor and three-level response surface experiment design was carried out. Based on the two response values of sensory evaluation and total acid obtained by fuzzy mathematics, the fermentation process of tomato sour soup inoculated with Lactobacillus casei H1 was optimized to determine the optimal fermentation process. The results showed that when the fermentation temperature was 25 °C, the fermentation time was 5 days, the inoculum size was 2%, and the salinity was 1.45%, the total acid of the tomato sour soup reached 1.23%, and the sensory evaluation was 8.48±0.58, which was not significantly different from the theoretical value (p>0.05). These results indicated that the experimental values of the response surface were basically consistent with the predicted values of the regression equation. Furthermore, the fermentation conditions of the tomato sour soup determined by the response surface method were stable and reliable, which could provide a theoretical basis for the industrial production of tomato sour soup.