响应面法优化发酵鸭的工艺

20102312[9].[D].199929-30[10],.[J].20066279-281[11]KaragulYuceer,Yonca.Aromactiveandoffflavorcompoundsofnonfatdriedmilk[J].Foodscienceandteconology,2002,33:114[12],,.[J].,20073:122-124[13]Adhikari,KHuff.HETexturalcharacteristicsoflowfat,fullfatandsmokedcheeses:sensoryandinstrumentalapproaches[J].FoodQuali－tyandPreference,2003(14):211-218[14]AmandaForde,GeraldF,Fitzgerald.Biotechnologicalpproachestoheunderstandingandmprovementofmaturecheeseflavour[J].CurrentOpinioninBiotechnology,2000(11):484-489[15]TomaszJelinski.Inspectionofthedistributionandamountofingre－dientsinpasteurizedcheesebycomputervision[J].JournalofFoodEngineering,2007(11):1452009-06-0610%～15%300、、、[1]。、、。、。、。[2]。pH225300。5%3%4%16h。、、1∶2∶1∶23.15%31.5℃22.7h。ResearchonFermentationTechnologywithResponseSurfaceAnalysisinFermentedDuckYANGShi-zhang,ZHANGHuan-xinSHIShuaiCHENYu-yongFoodScienceDepartmentJiangsuAnimalHusbandryandVeterinaryCollegeTaizhou225300,JiangsuChinaAbstract:Complexmicrobialagentswerestudiedforfermentedduckinthisexperiment.Conditionsofthebestcuringfortheduckweredeterminedaccordingtoorthogonaldesign.Thecuringparametersweresalt5%,sucrose3%,compoundcondiment4%,curinghours16h.Thebestfermentationconditionsoffermentedsaltedduckwerestudiedwithsinglefactorexperimentsandresponsesurfaceexperimentdesignsuccessively.TheexperimentalresultsshowedthattheratioofLactobacillusplantarum,Lactobacilluspentosus,Micrococcusvarians,Dabaryanyceshansenulawas1∶2∶1∶2,theinoculationamountofcomplexmicrobialagentswas3.15%,thefermentedtemperaturewas31.5℃,thefermentedtimewas22.7h.Keywords:fermentedduckcurecomplexmicrobialagentsresponsecurvesurfacedesign2008221954—,。!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!10720102312[3]。[4-6]。[7]。、。11.11.1.1。、、、、。、VC、。1.1.2[8]ABCD。MRS。PDA。500g1000mL30min10g、10g50g1000mLpH7.2～7.5。1.1.3Delta320pH-WS2-84-64HH-BLL-600XTL20AR2140SW-CJ-IFDDZ-500。1.21.2.1→→→→→→、→、→→→1.2.21.2.2.11.5kg～2kg。1.2.2.2“”。12h。、。1.2.2.3、。、、、、。。3h～4h。“”、、、,。1.2.2.4。8℃～10℃。、、。、。1.2.2.5、、2.3×107cfu/mL7.6×106cfu/mL3.3×106cfu/mL3.9×105cfu/mL。1.2.2.6、30℃50℃~55℃2h35%~45%、、。0.1MPa。1.2.2.7、115℃～121℃25min。1.2.2.8。1.2.31.2.3.1L934、、108201023121Table1Factorsandlevelsoftheorthogonalexperiment123A/%567C/%345B/%234D/h1216202Table2Thestandardofsensoryappraisal(25)(25)(25)2525～20,,1520～15,,12。100。1.2.3.21、、、pH。2pH、、。22.1、、、413。3。。3A1B2C2D25%3%4%16h。2.22.2.1、、3%30℃20hpH1。11∶1∶1∶11∶2∶1∶2pH5.10.62%。1∶1∶2∶20.66%。pH5.0。2.2.21∶1∶2∶230℃20hpH2。2。、pH3Table3Theresultofsensorygrade123456789k1k2k3RA/%1(5)112(6)223(7)3378.3372.3362.0016.33C/%1(3)2(4)3(5)23131267.6775.0070.007.33B/%1(2)2(3)3(4)12312376.6775.3360.6716.00D/h1(12)2(16)3(20)31223170.0072.0070.672.008088678275606863551Fig.1Effectsofstrainratioonfermentation2Fig.2Effectsofseedvolumeonfermentation109201023123Fig.3Effectsoftemperatureonfermentation。3%pH5。2.2.31∶1∶2∶23%20hpH3。330℃～40℃pH5.06～5.27。2.2.41∶1∶2∶23%35℃pH4。420h～25hpH5.1～5.240.69%～0.74%。2.3、、、4pH、3。4。DesignExpert7.15。。6。78。7、8pH。pHF4Fig.4Effectsoftimeonfermentation4Table4ParametersandtestlevelsforBox-Behnkenexperiment-1011∶1∶1∶11∶2∶1∶21∶1∶2∶2/℃283032/%2.533.5/h1822265Box-BehnkenTable5Box-Behnkendesignmatrixalongwiththeexperimentalvalues123456789101112131415161718192021222324252627A-11-110000-11-110000-11-110000000C0000-11-110000-1-111-1-1110000000B-1-11100000000-11-110000-11-11000D0000-1-111-1-11100000000-1-111000pH5.395.435.225.335.265.245.195.145.355.325.195.285.295.275.305.115.245.325.235.255.345.275.295.145.135.145.15/%0.560.590.650.630.630.650.630.660.610.590.630.640.600.650.640.690.630.620.610.670.590.660.630.650.690.690.706Table6ResponsesurfacemodelpHpH=5.14+0.02583A-0.05833B-0.025C-0.04583D+0.1075A2+0.08625B2+0.01875C2+0.04D2+0.0175AB-0.015AC+0.03AD-0.0425BC-0.02BD-0.0075CD=0.693333+0.004167A+0.026667B+0.013333C+0.009167D-0.0475A2-0.03375B2-0.01625C2-0.03D2-0.0125AB+0.0175AC+0.0075AD-0.0125BD+0.0025CDR2/%97.9394.26PrF0.00010.0001110201023127pHTable7AnalysisofvarianceforregressionequationsofpH1444612102R20.1788920.081550.0825670.0147750.0035750.0035750.00020.0127780.0203870.0206420.0024620.0003150.0003570.0001F40.6264.8165.627.83-3.57-PrF0.00010.00010.00010.001-0.238-40.62P0.0001,R297.93%0.238。F14.07P0.0001,R294.26%0.173。、、pH5。8Table8AnalysisofvarianceforregressionequationsofN-ACvalue1444612102R20.0294080.0118830.01480.0027250.0017920.0017250.0000670.0021010.0029710.00370.0004540.0001490.0001730.000033F14.0719.9024.783.04-5.18-PrF0.00010.00010.00010.048-0.173-5pHFig.5EffectofinteractiononpH11120102312pH。pH。、、6。6pH。。4pH、、、、、、。。pH1∶2∶1∶23.15%31.54℃31.5℃22.68h22.7hpH5.1070.7004%。pH5.110.70%。。6Fig.6EffectofinteractiononN-ACvalue11220102312DesignExpert7.1。31DesignExpert7.1。。5%3%4%16h。2、、、1∶1∶1∶1、1∶2∶1∶2、1∶1∶2∶22.5%～3.5%、28℃～32℃、18h～26h。3DesignExpert7.1pH1∶2∶1∶23.15%31.5℃22.7h。4pH、、、、、、。[1].[J].2003(1):9[2],.[M].200211-12[3].[J].2002(6):72-74[4]StahnkeLH.Driedsausagesfermentedwithstaphylococcusxylosusatdifferenttemperaturesandwihdifferentingredientleveles[J].MeatScience,1995,41(2):211-223[5],.[J].2001,28(5):54-58[6],,,.[J].2001(7):26-28[7],,,.[J].,1998(