响应面法优化纯种米根霉酒曲制备工艺的研究

杨建刚; 赵中开; 吴赫川; 周健; 潘训海; 马莹莹

doi:10.13386/j.issn1002-0306.2015.21.040

响应面法优化纯种米根霉酒曲制备工艺的研究

1. 四川理工学院
2. 自贡市食品药品监督管理局

基金项目:

四川省(科技厅)科技创新苗子工程(2015022)；四川理工学院人才引进项目(2015RC14)；四川省大学生创新创业训练计划(201510622055)；四川理工学院培育项目基金(2014PY05)；

详细信息

作者简介:
杨建刚 (1961-) , 男, 博士, 研究方向:食品发酵与酿造技术, E-mail:jgyang29@163.com。 ;

马莹莹 (1963-) , 女, 硕士, 研究方向:食品发酵与酿造技术, E-mail:xidaya@163.com。;

中图分类号: TS261.11
计量
- 文章访问数: 142
- HTML全文浏览量: 23
- PDF下载量: 217
出版历程
- 收稿日期: 2015-01-27

Study on the optimum technique of koji-making in pure Rhizopus oryzae with response surface methodology

Sichuan University of Science&Engineering
Zigong Food and Drug Administration

摘要

摘要: 以南方籼米为原料,利用单因素实验和BBD响应面实验以糖化酶活力为指标对纯种米根霉酒曲制备工艺进行研究。主要对影响酒曲糖化酶活力的3个重要因素:培养温度、培养时间、接种量进行研究。结果表明最佳工艺条件为:培养温度33℃,接种量0.6 m L/瓶,培养时间115 h。在此条件下糖化酶活力的预测值为295.2 U/g。在最佳培养条件下对预测值进行验证,实测糖化酶活力为290.5 U/g,与模型预测值基本一致,从而验证了模型的可靠性和实用性。
- 米根霉 /
- 响应面法 /
- 酒曲 /
- 制备工艺 /
- 优化
Abstract: South indica rice was used for raw material and single factor experiment and BBD response surface methodology were applied to optimize the preparation technology of pure Rhizopus oryzae koji with saccharifying enzyme activity as an index.Three important factors ( culture temperature, culture time, inoculating quantity) that had effects on Koji saccharifying enzyme activity and the optimum preparation technology condition were studied.Result showed that the process conditions as follows: culture temperature was at 33 ℃, the inoculating quantity was0.6 m L / flask, and culture time was 115 h.In this condition, the predictive value of saccharifying enzyme activity was295.2 U / g. And this prediction was verified under the optimum culture conditions. It showed that the actual measured saccharifying enzyme activity was 290.5 U / g. The predicted and measured were basically in accordance, which was verified the model was reliable and practical.
- Rhizopus oryzae /
- response surface methodology /
- koji /
- processing /
- optimum

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