基于响应面法米酱制曲工艺的优化  

Optimization of rice sauce koji-making process by response surface methodology

作　　者：周显青[1] 孟欢[1] 张玉荣[1] 陈志芳[1] 郭利利[1] 

机构地区：[1]河南工业大学粮油食品学院∥粮食储藏与安全教育部工程研究中心∥粮食储运国家工程实验室,河南郑州450001

出　　处：《粮食与饲料工业》2015年第9期38-41,共4页Cereal & Feed Industry

摘　　要：以碎米为原料,接种黑曲霉后制曲,采用响应面法优化米酱的制曲工艺。在单因素试验的基础上,利用Box-Behnken响应面分析法,以淀粉酶活力为考核指标,确定最佳制曲工艺。结果表明:在培养温度31℃,水米比1.3∶1,接种量2.5%的条件下制曲时,曲料的淀粉酶活力达到2 285.37μg·g-1·min-1。Taking the broken rice flour as raw material ,koji‐making after inoculation of Aspergillusniger ,the response sur‐face analysis methodology was used to optimize the koji‐making technology of rice sauce .On the basis of single factor test ,Box‐Behnken response surface methodology was used for selecting the optimum koji‐making technology by the indexes of the amyl‐ase activity .The results showed that the optimal koji‐maker conditions were as：temperature of 31℃ ,the ratio of water to rice of 1 .3∶1 ,and strain amount of 2 .5% .Under the conditions ,the amylase activity was up to 2 285 .37 μg？g -1 ？min-1 .

关 键 词：大米 米酱 制曲 淀粉酶活力 响应面分析法 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]