Preparation method capable of optimizing fermented vegetable juice through response surface methodology

Abstract

The invention relates to a preparation method capable of optimizing fermented vegetable juice through response surface methodology. The method comprises the following steps: 1, preparing vegetables, namely washing celery and lotus cabbages, cutting the vegetables into segments, and putting the vegetables into a tank according to an equal mass ratio; 2, preparing noodle soup, namely respectively preparing flour and water into the noodle soup according to different horizontal gradients; 3, respectively adding the noodle soup and mixed bacteria into the tank filled with the vegetables for fermenting according to different horizontal gradients, thus obtaining the fermented vegetable juice which corresponds to different inoculation amounts and different ratios of flour to water and vegetables to noodle soup; 4, performing experimental design and statistical analysis, namely (1) performing a single factor experiment, and (2) performing response surface methodology design, namely establishing a quadric multiple regression equation based on three factors including the inoculation amounts, the ratio of flour to water and the ratio of vegetables to noodle soup according to the result of the single factor experiment; and 5, analyzing the experimental result and optimizing, namely performing drawing analysis by Design Expert 8.0 software, thus obtaining a response surface of the regression equation, a contour map of the response surface and the like. The method is simple in operation and suitable for industrial production.

Description

technical field [0001] The invention relates to the fields of food and biotechnology, in particular to a method for preparing slurry water optimized by response surface method. Background technique [0002] Syrup water is a very characteristic fermented food in Northwest my country. Generally, the raw materials (celery or bitter vegetables, etc.) are blanched first, then put into hot water, using the old pulp water as a primer, and then add noodle soup until the fermentation is mature. . The mature fermented pulp soup is slightly milky white, with a fragrant smell and a sour taste. The syrup can be directly scooped out and added with sugar for drinking. The soup is sweet and sour, or it can be boiled and then added with oily shallots and peppercorns, and then noodles are added to make the noodles. The summer in Northwest China is hot and dry. Eating the water or the surface of the water is refreshing and greasy. It has the effects of losing weight and appetizing. [0003] ...

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Problems solved by technology

Patent CN201210470488.5 A method for making water vegetables, the focus of which is on the fermentation process and parameters of making water vegetables, only through single factor analysis to determine the proportion of strains inserted, the proportion of water and flour, fermentation temperature, time and other factors, did not optimize the fermentation process, nor did it explain the nutritional properties of the slurry water

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