响应面优化牛肝菌菌丝体复合调味料生产工艺  

Optimization of Production Process of Compound Seasoning from Boletus edulis Mycelium

作　　者：李一丰[1] 刘丹[1] 尹显峰 

机构地区：[1]四川省内江职业技术学院,内江641100

出　　处：《食品工业》2016年第1期167-170,共4页The Food Industry

基　　金：内江职业技术学院畜牧兽医省级重点专业建设项目"川教函(2014)449号"

摘　　要：以牛肝菌为原料,研究牛肝菌发酵产菌丝体的条件及生产牛肝菌菌丝体复合调味料的配料工艺。利用正交试验确定牛肝菌产菌丝体最佳条件为发酵温度27℃,pH 5,装瓶量30%,摇床转速200 r/min。利用响应面分析法优化出牛肝菌菌丝体复合调味料生产的最佳配料工艺为接种量为菌丝体酶解液添加量25.4%,食盐添加量16.3%,谷氨酸钠添加量8.7%,淀粉添加量11.9%,同时辅以I+G、蔗糖和植物油混合造粒,再经过干燥,即得牛肝菌菌丝体复合调味料。Using Boletus edulis as the raw material,this study mainly discussed the fermentation condition of Boletus edulis to produce mycelium and batching process of compound seasoning from Boletus edulis mycelium.The optimum fermentation condition of Boletus edulis to produce mycelium were determined by orthogonal experiment,such as fermentation temperature for 27℃,pH for 5,media amount for 30% and rotation speed for 200 r/min.The optimum batching condition to produce compound seasoning from Boletus edulis mycelium were determined by response surface methodology,such as dosage of enzymolytic mycelium liquid for 25.4%,salt dosage for 16.3%,sodium glutamate dosage for 8.7%,starch dosage for 11.9%,and complementary with I＋G,sucrose,vegetable oil blending,granulating,and drying,then the compound seasoning from Boletus edulis mycelium was obtained.

关 键 词：牛肝菌 菌丝体 发酵 复合调味料 响应面优化法 

分 类 号：TS264[轻工技术与工程—发酵工程]