响应曲面法优化益生发酵剂接种发酵香肠工艺

摘要/Abstract

摘要： 以植物乳杆菌（Lactobacillus plantarum CD101）和模仿葡萄球菌（Staphylococcus simulans NJ201）为发酵香肠的混合发酵剂，制作发酵香肠。结合pH值、色差、质构和感官评分的结果探究接种量、复配比例和发酵温度对发酵香肠品质的影响，在单因素试验结果的基础上，采用响应曲面法进行优化，从而确定制作发酵香肠的最佳工艺参数。结果表明：添加植物乳杆菌和模仿葡萄球菌为混合发酵剂，接种量为107CFU/g、复配比例1:1、发酵温度30℃，此时感官评分为85.28分，与模型理论值接近，为最佳工艺条件。该条件下制作出的香肠质地口感适中、色泽良好、香味浓郁纯正，综合品质较好。

关键词: 植物乳杆菌, 模仿葡萄球菌, 发酵香肠, 响应面法, 工艺优化

Abstract: The fermented sausages were made with Lactobacillus plantarum and Staphylococcus simulans as the mixed starter cultures. We aimd to study the effect of inoculum amount, ratio and fermentation temperature on the quality of fermented sausages according to the results of pH value, color , textural properties and sensory evaluation. Subsequently, based on the results of one-factor-at-a-time, the Response Surface method was used to study the best optimum processing conditions. The results indicated that temperature of 30?C, mixed starter cultures amount of 107CFU/g with a Lactobacillus plantarum -to- Staphylococcus simulans ratio of 1:1 were found to be the optimum processing conditions to obtain a higher sensory score of 85.28, agreeing with the model predicted value. Under this condition，the fermented sausages possessed the good quality with moderate texture, good taste and color, rich and pure flavor.

Key words: Lactobacillus plantarum, Staphylococcus simulans, Fermented sausages, Response surface method, Process optimization

中图分类号:

TS251.1

曹辰辰冯美琴孙健徐幸莲周光宏. 响应曲面法优化益生发酵剂接种发酵香肠工艺[J]. 食品科学, 0, (): 0-0.

Chen-chen Cao sun jian Xing-Lian Xu Guanghong Zhou. Process Optimization for Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis[J]. FOOD SCIENCE, 0, (): 0-0.

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