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投稿时间：2020-05-04
投稿时间：2020-05-04
中文摘要: 为改善面酱的营养价值，增加面酱品种，以枸杞、面粉为主要原料，利用微生物发酵技术，酿造出枸杞特色面酱。根据单因素试验结果，采用Box-Benhnke设计原理和响应面法，建立回归方程预测模型，得到枸杞面酱的最佳制备工艺。结果表明：枸杞添加量8.5%，发酵剂接种量0.3%，发酵温度50℃，发酵时间21 d。该条件下测得枸杞面酱中氨基酸态氮含量为0.79 g/100 g，与理论值的相对误差只有0.4%，且得到的产品色泽金黄、味道香甜、细腻质稠，具有枸杞清香。
Abstract:In order to improve the nutritional value and variety of flour paste，with wolfberry and flour as the main raw materials，microbial fermentation technology was used to brew the wolfberry flour paste.According to the single factor experiment results，the simulated quadratic polynomial regression equation of prediction model about influence factors and index value by used Box-Benhnken design and response surface analysis theory.The results showed that the optimum wolfberry flour paste conditions were as follows：the additive amount of wolfberry was 8.5%，the inoculated amount of starter was 0.3%，the fermentation temperature was 50℃and the fermentation time was 21 d.Under such conditions，the content of amino nitrogen was 0.79 g/100 g in wolfberry flour paste and the relative error with theoretical value was only 0.4%.The wolfberry flour paste had golden color，sweet taste，exquisite quality thick and the flavor of wolfberry.
文章编号：202016016 中图分类号： 文献标志码：
基金项目:2017年度广西壮族自治区中青年教师基础能力提升项目（2017KY0843）；2018年度崇左市科技计划项目（崇科FA2018018）
| 作者 | 单位 |
| 许丹妮，许良玲，陆翠，廖承谱 | 广西民族师范学院化学与化工学院，广西崇左532200；广西高校桂西南特色植物资源化学重点实验室培育基地，广西崇左 532200；崇左市食品药品检验所，广西崇左532200 |
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