二次回归正交旋转设计优化混菌型豆豉制曲工艺的研究  

Studies on Starter Making Technology of Mixed Strains Model Black Curd Beans by the Method of Quadratic Regression Orthogonal Rotated Combination

作　　者：牟光庆[1,2] 李慧[2] 李霞[2] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030 [2]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《中国食品学报》2009年第6期90-95,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：辽宁省教育厅项目(No.20060175);大连市科技项目(No.2007B10NC139)

摘　　要：在单因素试验的基础上,以中性蛋白酶活力为指标,采用二次回归正交旋转组合设计试验,对混菌型豆豉的制曲工艺进行研究,并借助SAS8.0软件分析制曲时间、温度、菌种配比和接菌量4因素的最适作用条件及交互效应。由试验得出的最佳制曲工艺条件为:温度33.5℃、时间51.6h、菌种配比(枯草芽孢杆菌:米曲霉)2.2、接菌量0.9%。在此条件下中性蛋白酶活力可达61.1u/g。4因素对中性蛋白酶活力的影响依次为接菌量>菌种配比>时间>温度。Using dispase activity as index,quadratic regression orthogonal rotated combination design as method,starter making technology of mixed strains model black curd beans was researched based on single factor experiments.The optimum conditions and reciprocation effect of four factors（time,temperature,strains matching and amount of strains） for various strains black curd beans were assayed respectively by the software of SAS 8.0.And the study results showed that the optimum conditions of starter making were：t=51.6 h,T=33.5 ℃,strains matching（Bacillus subtilis：Aspergillus oryzae）=2.2 and amount of strains=0.9%.In the optimum conditions,the activity of neutral protease may reach to 61.1 u/g.The effect of four factors on dispase activity was amount of strains〉strains matching〉time〉temperature.

关 键 词：豆豉 蛋白酶活力 制曲 二次回归正交旋转组合设计 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]