摘要
利用木糖葡萄球菌和植物乳杆菌混合发酵改良马氏珠母贝酶解液风味。为了寻求最佳工艺,采用Box-Behnken组合设计研究了发酵马氏珠母贝酶解液的各参数的不同组合对其感官质量的影响,建立各参数与产品感官质量之间的回归模型,考察了各参数间的互作效应。最佳工艺条件为:木糖葡萄球菌与植物乳杆菌比例为3:1,接种量为4%,在30℃条件下发酵20h,马氏珠母贝酶解液的整体风味得到了明显改善,并赋予了马氏珠母贝酶解液特殊的发酵香味。
This article studied Pinctada Martensii enzymatic hydrolyzate was fermented by co-fermentation of Staphylococcus xylosus and Lactobacillus plantarum to improve flavor of pinctada martensii enzymatic hydrolyzate.In order to obtain optimum conditions for fermentation,the influences of different condition combinations on sensory evaluation value of fermented Pinctada Martensii enzymatic hydrolyzate were studied using Box Behnken design composite.Regressive model for the correlation between ratio of components and sensory evaluation value was established.The results suggested that the most excellent conditions were the proportion of Staphylococcus xylosus and Lactobacillus plantarum 3：1,seeding amount 4 %,fermented for 20 h under 30 ℃,the flavor of the enzymatic hydrolyzate was improved markedly,and the enzymatic hydrolyzate was endowed with special flavor.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期28-32,共5页
Food Research and Development
基金
粤港招标项目(2007A020901001)
广东省科技计划项目(2006B20430003)
国家科技支撑计划项目(2007BAD29B09)
浙江省"食品科学与工程"重中之重学科开发基金课题(ZSZKF200705)
