混菌发酵消减大米中镉的工艺优化  

Optimization of the technology for reducing cadmium in rice by mixed fermentation

作　　者：陈瑶[1] 廖卢艳[1] 吴卫国[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品与机械》2017年第8期44-49,171,共7页Food and Machinery

基　　金：2017年湖南省研究生科研创新项目(编号:CX2017B375);农业部;财政部专项(编号:农办财函[2016]6号)

摘　　要：以镉含量为0.977 8mg/kg的超标大米为原料,脱镉率为衡量指标,利用单因素试验和Box-behnken中心组合试验对罗伊氏乳杆菌+发酵乳杆菌+植物乳杆菌(体积比=1:1:1)发酵消减大米中镉的工艺条件进行优化,重点考察发酵温度、发酵时间、大米粒度、料液比、接种量对脱镉率的影响。结果表明:罗伊氏乳杆菌+发酵乳杆菌+植物乳杆菌(体积比=1:1:1)发酵消减大米中镉的最佳工艺条件为大米粒度40目,接种量3%,料液比1:5(g/mL),温度37℃,时间21h,该工艺条件下脱镉率可达到89.98%,与模型预测值(89.736 2%)相近。Rice with cadmium content of 0.977 8 mg/kg was studied as the main material, its cadmium removal rate was regard as the basic measuring index. The process parameters of reducing techniques for cadmium-tainted rice were optimized by single factor test and Box-behnken response surface design. The investigation were focused on the effects of temperature, time, mesh number of rice, solid-liquid ratio, and inoculation amount. The optimal parame- ters were found as follows： mesh number of rice 40, inoculation amount 3, solid liquid ratio 1 ： 5, treated at 37℃ for 21 h. Under this optimum conditions, the cadmium removal rate was 89.98%, which was similar to the predicted value of 89.736 2%

关 键 词：镉 大米 乳酸菌 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS210.4[轻工技术与工程—食品科学与工程]