响应面法优化乳杆菌发酵生产奶味香精的工艺研究  

Study on the Technology of Milk Flavor Produced by Fermentation with Lactobacillus bulgaricus via Response Surface Methodology

作　　者：王军喜 赵翾[2] 钱敏[2] 赵文红[2] 

机构地区：[1]广东王品调味食品有限公司,广东开平529339 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《香料香精化妆品》2012年第4期1-4,共4页Flavour Fragrance Cosmetics

基　　金：广州市黄埔区科技计划项目(1025);仲恺农业工程学院引进人才科研启动基金(G2360256)

摘　　要：主要研究了利用响应面法优化保加利亚乳杆菌发酵生产奶味香精的工艺条件。选择底物浓度、菌种接种量、发酵温度、发酵时间为考察因素,利用Design-Expert软件进行设计和分析,确定了发酵产香的最佳工艺条件为:底物浓度21%、菌种接种量16%、发酵温度38℃、发酵时间21 h。This paper mainly studied the technology of the milk flavor which was produced by fermentation with Lactobacillus bulgaricus via response surface methodology.The substrate concentration,inoculation quantity,the fermentation temperature and ferment time were selected as the factor lever,then the Design-expert software was used to design and analyse the technology condition.The results showed the optimum fermentation technological conditions as follows： substrate concentration 21%,inoculation quantity of the strain 16%,the fermentation temperature 38 ℃ and ferment 21 h.

关 键 词：奶味香精 乳杆菌 发酵 响应面法 

分 类 号：TS264.3[轻工技术与工程—发酵工程]