响应面法优化腌制芥菜发酵工艺的研究

Research of optimization of the fermentation progress for pickled mustard by response surface method

摘要: 以叶用芥菜为原料，采用接种乳酸菌的方式腌制芥菜，优化食盐添加量、接种量、起始 pH 值和发酵时间，运用响应面分析方法，筛选出腌制芥菜发酵工艺最佳参数。结果表明，腌制芥菜的最佳发酵工艺条件为食盐添加量 4.37%、接种量 3.72%、起始 pH 值 5.21、发酵时间 7.46d，在此条件下腌制芥菜的亚硝酸盐含量仅为 1.95 mg/kg，总酸含量为 0.51 g/100g，感官评分为 93.50 分。

Abstract: Pickle sauerkraut was pickled by leaf mustard with fermentation inoculated lactic acid bacteria. In order to optimize fermentation conditions including salt concentration, inoculum quantity, initial pH value and fermentation time, response surface experiment was conducted to screening the optimal parameters of pickled mustard fermentation. Results indicated that the optimum fermentation conditions were 3.7% salt concentration, 3.72% inoculum quantity, 5.21 initial pH value and 7.5 d. Under this condition, the nitrite and total acid contents were 1.95mg/kg, 0.51g/100g and the sensory score was 93.50.