| 响应面法优化龙香芋酱的工艺研究 |
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| 引用本文： | 李志方,赵梓延,徐海祥,施帅. 响应面法优化龙香芋酱的工艺研究[J]. 中国调味品, 2019, 0(4): 143-147,151 |
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| 作者姓名： | 李志方 赵梓延 徐海祥 施帅 |
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| 作者单位： | 江苏农牧科技职业学院 |
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| 基金项目： | 企业横向合作项目--芋头新产品开发(00010113006) |
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| 摘 要： | 以新鲜的兴化龙香芋为原料,试验探讨了龙香芋酱的加工工艺,以曲料中蛋白酶活力为指标,采取单因素及正交试验法,得出最佳的制曲工艺条件为曲料水比1∶0.35、制曲温度32℃、制曲时间36h。以成品中游离氨基酸态氮含量(FAN值)为评价依据,经响应面优化工艺,得出最佳的发酵温度42.8℃,盐水浓度16.6%和盐水用量1∶1.12,经此工艺条件处理后,龙香芋酱的FAN值达到0.75g/100g。
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| 关 键 词： | 龙香芋酱 制曲 发酵 响应面优化 工艺研究 |
Study on Optimization of Processing Technology of Taro Sauce by Response Surface Method |
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| LI Zhi-fang,ZHAO Zi-yan,XU Hai-xiang,SHI Shuai. Study on Optimization of Processing Technology of Taro Sauce by Response Surface Method[J]. China Condiment, 2019, 0(4): 143-147,151 |
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| Authors: | LI Zhi-fang ZHAO Zi-yan XU Hai-xiang SHI Shuai |
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| Affiliation: | (Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China) |
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| Abstract: | Using fresh Xinghua taro as the raw material,the processing technology of taro sauce is studied.Taking protease activity in koji as the index,single factor and orthogonal experiments are adopted.The optimum koji-making conditions are obtained as follows:material-water ratio is 1∶0.35,koji-making temperature is 32℃and koji-making time is 36 h.Based on the content of free amino acid nitrogen(FAN)in the finished product,the optimal fermentation temperature is 42.8℃,the concentration of brine is 16.6%and the dosage of brine is 1∶1.12.After treatment,the FAN value of taro sauce reaches 0.75 g/100 g. |
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| Keywords: | taro sauce koji making fermentation response surface optimization process research |
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