Optimization of the Fermentation Conditions of Sweet Oats by Response Surface Methodology  

响应面法优化甜胚子发酵条件的研究(英文)

作　　者：张泓[1] 黄艳杰[2] 黄志兵[2] 许杨[2] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]南昌大学国家重点实验室中德联合研究院,江西南昌330047

出　　处：《Agricultural Science & Technology》2014年第3期483-487,498,共6页农业科学与技术（英文版）

基　　金：Major science and technology projects in jiangxi province(2010ZX0100);Basic scientific research business expenses Incremental projects of Chinese academy of agricultural sciences(2013ZL013)~~

摘　　要：Objective] The purpose of this study was to evaluate the effects of five variables （steaming time, moisture content before inoculation, inoculation amount, fer-mentation temperature, fermentation time） on the sweetness of sweet oats, obtained the best fermentation conditions. [Method] Plackett-Burman （PB） was to evaluate the effects of five variables, and selected significant factors. The steepest ascent was used to approach the optimal response surface experimental area. The optimal fer-mentation condition was obtained by central composite design and response surface analysis. [Results] It was indicated that moisture content, inoculation amount and fer-mentation temperature had significant influences on the content of the reducing sugars. The optimal conditions of moisture content, inoculation amount and temper-ature were 45.26%, 0.014%（g/g） and 28 ℃, respectively. The predicted value of the reducing sugar content was 13.16 mg/g. [Conclusion] Under the optimal conditions, the content of the reducing sugars in the sweet oats could be up to 12.91 mg/g, which was on the whole consistent with the predictive maximum value.[目的]研究蒸料时间、接种前水分含量、接种量、发酵温度和发酵时间这5个因素对甜胚子甜度的影响,得到最佳发酵条件。[方法]用Plackett-Burman(PB)实验设计对影响甜胚子甜度的5个因素进行效应评价,筛选显著因素;选取最陡爬坡法选取逼近最佳响应面区域;Box-Behnken实验设计及响应面分析,确定最优发酵条件。[结果]PB设计筛选出3个对还原糖含量有显著影响的因素:接种前含水量、接种量、发酵温度,用最陡爬坡法确定中心水平后,中心组合实验法分析出其接种前含水量为45.26%,接种量为0.014%(g/g),发酵温度为28℃,预测还原糖含量的最大值为13.16%。[结论]用优化后的条件制作甜胚子,还原糖的含量为12.91 mg/g,这一结果和预测值一致。

关 键 词：Sweet oats FERMENTATION Reducing sugars Response surface methodology 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]