以短乳杆菌(Lactobacillus brevis)、醋化醋杆菌(Acetobacter aceti)和酿酒酵母(Saccharomyces cerevisi-ae)为发酵菌株,以pH值、酸度和感官评价得分作为发酵产物的评价指标,进行了晋西北酸粥的人工发酵试验.通过单因素试验及响应面分析,探讨了固液比、接种量、发酵时间和发酵温度对酸粥品质的影响.结果表明,在固液比1∶3.29(g∶ mL)、接种量4.53％ (V/V)、发酵时间31.71 h和发酵温度30.41℃的条件下,人工模拟发酵酸粥的感官评分最高为8.351.此条件下模拟发酵酸粥的营养成分与自然发酵酸粥的十分相似.%The bacteria Lactobacillus brevis,Acetobacter aceti and Saccharomyces cerevisiae were used as fermentation strains for acid porridge.The pH,titratable acidity and sensory evaluation was used to evaluated the quality of simulated fermented sour porridge.The effect of solid-liquid ratio,inoculum size,fermentation time and fermentation temperature on the sensory evaluation of sour porridge were studied through single factor experiments and response surface analysis.The theoretical optimum fermentation conditions for the Northwestern Shanxi sour porridge were as follows:the solid-liquid ratio was 1∶3.29 (g∶ mL),the inoculum size was 4.53％ (V/V),the fermentation time was 31.71 h and the fermentation temperature was 27.5 ℃.Under the optimum fermentation condition,the sensory evaluation of the fermented product reached 8.351.The nutrient composition of sour porridge was similar to that of traditional Northwestern Shanxi sour porridge.
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