响应面法优化羧甲基壳聚糖脱苦啤酒酵母泥工艺的研究  

Optimization of carboxymethyl chitosan debittering beer paste via response surface methodology

作　　者：姜秋焕[1] 叶盛权[1] 王宇[1] 

机构地区：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东普通高等学校水产品深加工重点实验室,广东湛江524088

出　　处：《广东农业科学》2012年第23期88-91,共4页Guangdong Agricultural Sciences

基　　金：广东省教育部产学研结合项目(2008B090500002);广东海洋大学引进人才科研启动费(1010295)

摘　　要：利用羧甲基壳聚糖(CMCS)脱苦啤酒酵母泥,以反应时间、pH值、CMCS用量等3个主要影响因素进行单因素及响应面优化试验。响应面优化最佳工艺条件为:反应时间58 min、pH值7.5、CMCS添加比例为2%,脱苦效果好,苦味值为2.89。通过脱苦酵母泥,增加其综合利用途径,提高酵母泥的利益价值,具有广阔的应用前景。The impurity of yeast paste was removed by CMCS, using time, pH, the amount of CMCS as the main factors which analyzed by single factor and response surface optimization test. The optimal conditions were as follows： time 58 rain, pH 7.5 and 2% CMCS. Under these conditions, the effect of debittering was best and the bitterness was 2.89. By debittering yeast paste and increasing its comprehensive utilization way, the advantage value of yeast paste could be enhanced, thereby having broad application prospects.

关 键 词：羧甲基壳聚糖 啤酒酵母泥 响应面法 苦味值 

分 类 号：TS261.9[轻工技术与工程—发酵工程]