宁波大学学报（理工版）
寧波大學學報（理工版）
저파대학학보（리공판）
JOURNAL OF NINGBO UNIVERSITY(NSEE)
2014年
2期
13-18
,共6页
草鱼%发酵工艺%植物乳杆菌%响应面法
草魚%髮酵工藝%植物乳桿菌%響應麵法
초어%발효공예%식물유간균%향응면법
grass crap%fermentation%Lactobacillus plantarum%response surface methodology
利用一株植物乳杆菌为发酵菌种,对草鱼进行发酵.以总酸含量为主要指标,在单因素试验的基础上,运用Design-Expert 7 Trial统计分析软件,设计4因素5水平试验,建立加盐量、发酵温度、发酵时间和接种量的二次回归模型,得到草鱼发酵的最优条件.研究结果表明：最优的发酵工艺条件为加盐量5.5％,发酵温度29.5℃,发酵时间25.9 h,接种量7.4％,在此条件下发酵草鱼的总酸含量可达15.61‰,且感官评分值达到82.6分.
利用一株植物乳桿菌為髮酵菌種,對草魚進行髮酵.以總痠含量為主要指標,在單因素試驗的基礎上,運用Design-Expert 7 Trial統計分析軟件,設計4因素5水平試驗,建立加鹽量、髮酵溫度、髮酵時間和接種量的二次迴歸模型,得到草魚髮酵的最優條件.研究結果錶明：最優的髮酵工藝條件為加鹽量5.5％,髮酵溫度29.5℃,髮酵時間25.9 h,接種量7.4％,在此條件下髮酵草魚的總痠含量可達15.61‰,且感官評分值達到82.6分.
이용일주식물유간균위발효균충,대초어진행발효.이총산함량위주요지표,재단인소시험적기출상,운용Design-Expert 7 Trial통계분석연건,설계4인소5수평시험,건립가염량、발효온도、발효시간화접충량적이차회귀모형,득도초어발효적최우조건.연구결과표명：최우적발효공예조건위가염량5.5％,발효온도29.5℃,발효시간25.9 h,접충량7.4％,재차조건하발효초어적총산함량가체15.61‰,차감관평분치체도82.6분.
In order to effectively prolong the preserving period of the processed grass crap and improve its flavor and commercial value, the experiment conducted in this research tries to ferment grass crap by applying Lactobacillus plantarum as the strains. Taking the total acid content as the main variable, and based on a single-factor experiment, a four-factor and five-level test in this study is designed using the Design-Expert 7 statistical analysis software, and the optimal condition of the fermentation of grass crap is obtained through a quadratic regression model which contains the variables of the amount of salt, fermentation temperature, fermentation time and inoculation amount. Based on the test result, the optimal fermentation condition is that the amount of salt, the fermentation temperature, the fermentation time and the inoculation amount should be configured with ratio of 5.5%, 29.5℃, 25.9 h and 7.4% respectively, and only on this condition can the total acid content and the score of sensory assessment reach 15.61‰ and 82.6, respectively.
