摘要:
为了丰富番茄加工品种,获得品质、口感较佳的发酵番茄酱,采用番茄为原料,在单因素实验的基础上,以色差值、总酸、有机酸含量为考察指标,以总酸含量为响应值,通过响应面法对番茄发酵工艺条件进行优化。结果表明,植物乳杆菌:嗜酸乳杆菌:凝结芽孢杆菌比例为1:2:1发酵时,发酵番茄酱产酸最高,确定最优发酵条件分别为发酵温度28℃、发酵时间30 d、接种量1.8%、异VC-Na添加量0.5%,在此优化条件下所发酵的番茄酱总酸含量为25.16 g/kg,有机酸含量高于自然发酵,成品色泽新鲜,香气浓郁,回味醇厚。
Abstract:
In order to enrich tomato varieties and obtain fermented tomato sauce with better taste and quality,tomato was used as raw material. On the basis of single factor experiment,color difference,total acid and organic acid content were used as the test indexes. Using total acid content as response value,the fermentation conditions of tomato were optimized by response surface method. The results showed that when the ratio of Lactobacillus botanica,Lactobacillus acidophilus and Bacillus coagulans was 1:2:1,the acid production of tomato sauce was the highest,and the optimum fermentation conditions were as follows:Fermentation temperature was 28 ℃,fermentation time was 30 d,the inoculum size was 1.8% and the content of VC-Na was 0.5%. The total acid content of fermented tomato sauce was 25.16 g/kg,the organic acid content was higher than that of natural fermentation. The finished product was fresh in color,rich in aroma and mellow aftertaste.
下载:
