Optimization of Tomato Sour Soup Fermented by Lactobacillus casei
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Abstract:
In order to explore the optimal fermentation process of sour soup, the Lactobacillus casei H1 was used as starter culture inoculated into tomato. The effects of fermentation temperature, fermentation time, inoculum size and salinity on the quality of tomato sour soup were studied and the fermentation conditions were optimized. On the basis of single factor experiment, the four-factor and three-level response surface experiment design was carried out. Based on the two response values of sensory evaluation and total acid obtained by fuzzy mathematics, the fermentation process of tomato sour soup inoculated with Lactobacillus casei H1 was optimized to determine the optimal fermentation process. The results showed that when the fermentation temperature was 25 °C, the fermentation time was 5 days, the inoculum size was 2%, and the salinity was 1.45%, the total acid of the tomato sour soup reached 1.23%, and the sensory evaluation was 8.48±0.58, which was not significantly different from the theoretical value (p>0.05). These results indicated that the experimental values of the response surface were basically consistent with the predicted values of the regression equation. Furthermore, the fermentation conditions of the tomato sour soup determined by the response surface method were stable and reliable, which could provide a theoretical basis for the industrial production of tomato sour soup.
