响应曲面法优化燕麦甜醅发酵工艺的研究  

Optimization of Fermentation Technology of Sweet Fermented Oat by Response Surface Methodology

作　　者：史晓萌 陈建国[1] 党艳婷 程池[1] 王定邦 梁世才 SHI Xiaomeng;CHEN Jianguo;DANG Yanting;CHENG Chi;WANG Dingbang;LIANG Shicai(China National Research Institute of Food and Fermentation Industries, China Center of Industrial Culture Collection （Beijing 100015;Gansu Emai-Works Biological Technology Co., Ltd. （Dingxi 743000)

机构地区：[1]中国食品发酵工业研究院中国工业微生物菌种保藏管理中心,北京100015 [2]甘肃伊麦坊科技股份有限公司,定西743000

出　　处：《食品工业》2018年第4期88-92,共5页The Food Industry

基　　金：国家重点研发计划资助(2016YFD0400502);国家微生物资源平台专项(No.NIMR2017-4)

摘　　要：以燕麦为原料,在单因素试验基础上,以发酵温度、发酵时间和加曲量为响应因素,利用Box-Behnken中心组合试验和响应面分析法,研究了各自变量交互作用及其对甜醅感官评分的影响,模拟得到二次多项式回归方程的预测模型。最佳发酵工艺条件为:时间为51.5 h,温度为28.6℃,加曲量为2.70 g/kg。在此条件下,甜醅感官评分实测结果 (96.50)与响应曲面拟合所得方程的预测值(97.10)符合良好。Based on the experiments of single factor, the mathematical regression model was established about the dependent variable（assessment quality of sweet fermented oat） and independent variables（fermented temperature, fermented time and sweet wine starter inoculum） through Box-Behnken experimental design combined with response surface methodology. The optimum fermentation conditions were as follow： fermented time 51.5 h, fermented temperature 28.6 ℃ and sweet wine starter inoculum 2.70 g/kg. Under these conditions, the practical yield of quality of sweet fermented oat was 96.50, which was consistent with the predicted value of 97.10.

关 键 词：燕麦甜醅 甜酒曲 响应曲面法 发酵工艺 

分 类 号：TS205.5[轻工技术与工程—食品科学]