响应面法优化鹰嘴豆发酵纳豆工艺  

Optimization of Fermentation Process of Chickpea by Response Surface Methodology

作　　者：罗仓学 刘晓宇 张雯 LUO Cang-xue;LIU Xiao-yu;ZHANG Wen(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi'an 710021,China)

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国调味品》2019年第2期51-55,共5页China Condiment

摘　　要：鹰嘴豆作为纳豆发酵原料,以纳豆激酶(Nattokinase,NK)活性为指标,在单因素实验的基础上,利用Box-Behnken实验设计以及响应面分析优化纳豆发酵工艺。研究结果表明,鹰嘴豆的最佳发酵工艺条件为:基质含水量50%,接种量6%,发酵温度34℃,发酵时间48h,后熟时间20h;对优化的工艺条件进行验证,纳豆激酶活性为986.324IU/g,与预测值接近。Using nattokinase activity as an index,the fermentation process of natto is optimized by Box-Behnken experimental design and response surface analysis with chickpea as the raw material based on the single factor test.The results show that the optimum fermentation conditions of chickpea are as follows:the substrate water content is 50%,the inoculation amount is 6%,the fermentation temperature is 34℃,the fermentation time is 48 h and the ripening time is 20 h.The optimized process conditions are verified and the NK activity is 986.324 IU/g,which is close to the predicted value.

关 键 词：鹰嘴豆 发酵工艺 纳豆激酶(Nattokinase NK) 纳豆 

分 类 号：TS201.5[轻工技术与工程—食品科学]