CAJ | 학술논문

用SAS9.0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发酵过程中的细菌总数、乳酸细菌、葡萄球菌和微球菌的影响,建立科学的数学模型,优化了发酵香肠的生产工艺,最佳参数是：食盐5%,水分活度0.95,发酵温度14℃,发酵时间20d,白砂糖2%。并对最佳工艺发酵20d的产品、发酵30d的产品与传统工艺发酵30d的产品进行了感官鉴评,结果没有显著性差异,新工艺可行。并用建立的数学模型对发酵过程中的微生物进行了预测,结果可靠。
용SAS9.0중적향응곡면시험설계,연구료염농도、수분활도、발효온도、발효시간화당농도등배경인자대발효향장발효과정중적세균총수、유산세균、포도구균화미구균적영향,건립과학적수학모형,우화료발효향장적생산공예,최가삼수시：식염5%,수분활도0.95,발효온도14℃,발효시간20d,백사당2%。병대최가공예발효20d적산품、발효30d적산품여전통공예발효30d적산품진행료감관감평,결과몰유현저성차이,신공예가행。병용건립적수학모형대발효과정중적미생물진행료예측,결과가고。
Effects of environment factors,such as salt concentration,water activity,temp and time of fermentation,sugar concentration etc.,total bacteria,lactic acid bacteria and micrococcus were studied with response surface experiment design.Significant environmental factors were assured and scientific mathematical models were founded.Conditions of the optimum technology of traditional fermented sausage were： salt 5%,Aw 0.95,fermentation temp 14℃,fermentation time 20d,sugar 2%.The sensory evaluation was carried on between the fermented sausage products on the optimum conditions and by the traditional process,and comparing new technology products fermented for 20 days and the traditional process of fermentation products with 50 days,the result represented the sensory evaluation was no significant difference,so the new technology was feasible.And applied the mathematical model to predict the number of microorganism during fermentation,the result was credible.