摘要
用SAS软件中的响应曲面试验设计,研究了盐浓度、水分活度、发酵温度、发酵时间和糖浓度等环境因子对发酵香肠在发酵成熟过程中乳酸细菌变化的影响,确定了有显著性影响的环境因子,建立了科学的数学模型,优化了发酵香肠的生产条件,最佳参数是:食盐6.1%,水分活度0.932,发酵温度14.6℃,发酵时间21d,白砂糖2.3%。
Effect of Environment Factors, Such as salt concentration, water activity, degree and time of fermentation, sugar concentration etc. on lactic acid bacteria was studied with response surface analysis experiment design of SAS. Significant environmental factors were assured and scientific mathematical models were founded. Conditions of the best technology of fermented sausage were salt 6.1%, Aw 0.932, fermentation degree 14.6℃, fermentation time 21 d, sugar 2.3%.
出处
《肉类研究》
2006年第7期38-42,共5页
Meat Research
关键词
发酵香肠
SAS
响应曲面法
Fermented sausage
SAS
Response Surface Analysis.
