响应面法优化龙香芋酱的工艺研究
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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。
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,kojimaking 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 reaches0.75 g/100 g.
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,kojimaking 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 reaches0.75 g/100 g.
引文
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[2]王晓楠,蔺立杰,王丰俊.响应面分析法优化核桃酱油的发酵条件[J].食品工业科技,2014,35(5):209-212.
[3]陈玲,崔春,赵海锋,等.大豆蒸煮时间对黄豆酱发酵过程中理化特性的影响[J].食品工业科技,2015,36(15):54-57.
[4]李琴,李炳江.酶法面酱的生产技术[J].中国调味品,2009,34(9):33-34,44.
[5]谢光杰,叶碧霞,左勇,等.甜面酱中黑曲霉的分离及制曲条件的优化[J].中国调味品,2017,42(7):76-81.
[6]臧晋,李杰,李慧星.香菇酱发酵工艺条件的研究[J].中国调味品,2011,36(5):69-71.
[7]徐军.响应面优化复合酶酶解制备南极磷虾酱工艺研究[J].中国调味品,2015,40(4):24-28,41.
[8]许彬,李慧星,李斌,等.响应面法优化杏鲍菇曲制曲条件[J].中国酿造,2017,36(10):114-119.
[9]章银珠,赵春玲,张书芬.两种测定酱油中氨基酸态氮方法的探讨[J].中国酿造,2017(6):163-165.
[10]刘云珍,许喜林,刘永琪,等.豆瓣酱制曲工艺条件优化[J].中国酿造,2016,35(11):108-111.
[11]Khuri A I,Mukhopadhyay S.Response surface methodology[J].Wiley Interdisciplinary Reviews:Computational Statistics,2010(2):128-149.
[12]陈红,张艳荣,王大为,等.微波协同酶法提取玉米须多糖工艺的优化研究[J].食品科学,2010,31(10):42-46.