CAJ | 학술논문

为优化沙葱自然发酵的工艺条件，以总酸度及感官评定为响应值，通过中心组合设计试验及响应面法分析研究不同菜添加量、加盐量、香辛料添加量对沙葱腌制品质的影响。结果表明，其最佳工艺方法为沙葱用盐水预腌8 h左右后，再将剩下的1/4盐和菜分层入罐，盐总添加量6%，沙葱添加量50%，香辛料（辣椒/花椒/茴香/生姜=10∶1∶1∶1）添加量2.5%。在此条件下，发酵的沙葱总酸度为1.25 g/100 m L，感官评分为90.3分，与模型预测值总酸度1.30 g/100 m L和感官评分91.8分基本相符。该沙葱发酵的最佳工艺参数在生产上具有一定的指导意义。
위우화사총자연발효적공예조건，이총산도급감관평정위향응치，통과중심조합설계시험급향응면법분석연구불동채첨가량、가염량、향신료첨가량대사총업제품질적영향。결과표명，기최가공예방법위사총용염수예업8 h좌우후，재장잉하적1/4염화채분층입관，염총첨가량6%，사총첨가량50%，향신료（랄초/화초/회향/생강=10∶1∶1∶1）첨가량2.5%。재차조건하，발효적사총총산도위1.25 g/100 m L，감관평분위90.3분，여모형예측치총산도1.30 g/100 m L화감관평분91.8분기본상부。해사총발효적최가공예삼수재생산상구유일정적지도의의。
U sing totalacidity and sensory evaluation score asresponse value,centralcom posite design experim entsand response surface m ethodology w ere adopted to optim ize the nature ferm entation conditions ofA llium m ongolicum R egel(AMR ).The effectofAMR addition,saltconcentrations and spicesaddition on AMR quality w asstudied.The resultsshow ed thatthe optim um processm ethodsw ere asfollow s:pre-pickled AMR w ith brine for 8 h,then re-pickled AMR into the cans w ith the rem aining 1/4 salt,saltaddition 6% ,AMR addition 50% ,spice (capsicum /pepper/fennel/gin-ger=10∶1∶1∶1)2.5% .U nderthiscondition,the totalacidity w as1.25 g/100 m land sensory evaluation score w as90.3,w hich w asbasically correspond-ed to the m odelprediction value of1.30 g/100 m land 91.8,respectively.The processing param etersoptim ized by response surface experim entin this study had a certain guiding significance in the m anufacture ofAMR .