食品与发酵工业2018，Vol.44Issue(3)：107-113,7.DOI:10.13995/j.cnki.11-1802/ts.015936
南极磷虾微生物复合发酵制备呈味基料的工艺优化
Optimization of preparation of flavor based on material by microbial composite fermentation of Antarctic krill
摘要
Abstract
Response surface methodology and fuzzy mathematics evaluation were applied to optimize the fermentation process of Antarctic krill.Taking sensory score and amino nitrogen content as indexes,the single factor experiment was carried out on the proportion of bacteria,fermentation temperature,fermentation time,and inoculation quantity of compound starter.Based on the results of single factor experiments,the experiment was designed for 3 factors and 3 levels according to the Box-Behnken center combination method,and the response surface analysis was carried out.The results showed that the optimum conditions for the fermentation of Antarctic krill were the ratio of Lactobacillus plantarum to Saccharomyces rouxii to Staphylococcus xylosus of 1∶ 2∶ 3,fermentation temperature of 31 ℃,fermentation time of 22h,inoculum size of 4％.Under these conditions,the total score of sensory evaluation of fermented Antarctic krill broth was 4.39.The fermented broth is nutritious and full of flavor with unique and harmonious taste.关键词
南极磷虾/模糊数学/感官评价/响应面分析/复合发酵Key words
Antarctic krill/fuzzy mathematics/sensory evaluation/response surface analysis/mixed fermentation引用本文复制引用
章雪琴,吉宏武,张迪,段伟文,刘书成..南极磷虾微生物复合发酵制备呈味基料的工艺优化[J].食品与发酵工业,2018,44(3):107-113,7.基金项目
国家虾蟹产业技术体系建设(CARS-48) （CARS-48）
