正交试验结合模糊数学综合评价法优化茯苓乳酸菌发酵制品制备工艺
Optimization of the Preparation Process of Poria cocos Lactic Acid Bacteria Fermented Products by Orthogonal Experiment Combined with Fuzzy Mathematics Comprehensive Evaluation Method
邹泽华1
作者信息
- 1. 厦门和美科盛生物技术有限公司,福建 厦门 361000
- 折叠
摘要
以茯苓为原料,通过食材炖煮、浓缩、乳酸菌发酵等工艺技术,研制一款对人体有益的茯苓乳酸菌发酵制品,并利用正交试验结合模糊数学综合评价法优化其工艺方案.结果表明,茯苓乳酸菌发酵制品感官评分影响因素的主次顺序为炖煮温度＞发酵时间＞混菌比例.在炖煮温度为 90℃、植物乳植杆菌HM6008 与副干酪乳酪杆菌HM7Z03 按 1∶1 活菌数接种、发酵时间 18 h的条件下,茯苓乳酸菌发酵制品感官评分最高,具有增强免疫力的功效.
Abstract
Using Poria cocos as raw material,a fermented product of Poria cocos with lactic acid bacteria was developed through processes such as stewing,concentration,and lactic acid bacteria fermentation.And use orthogonal experiments combined with fuzzy mathematical comprehensive evaluation method to optimize its process plan.The results showed that the primary and secondary order of factors affecting the sensory evaluation of fermented products by Poria cocos lactic acid bacteria was stewing temperature＞fermentation time＞mixed bacteria ratio.Under the conditions of a stewing temperature of 90℃,inoculation of Lactobacillus plantarum HM6008 and Lactobacillus paracasei HM7Z03 in a 1∶1 ratio of viable bacteria and fermentation time of 18 hours,the fermented products of Poria cocos lactic acid bacteria have the highest sensory score and have the effect of enhancing immunity.
关键词
茯苓/乳酸菌/发酵/免疫力/药食同源Key words
Poria cocos/lactobacillus/fermentation/immunity/medicine and food share the same origin引用本文复制引用
出版年
2024
NETL
NSTL
万方数据