响应曲面法优化米曲霉NCUF414低盐发酵芝麻粕酱工艺  

Optimizing low-salt sauce of fermented sesame dregs with Aspergillus oryzae NCUF414 by response surface methodology

作　　者：万茵[1,2] 王登骁 梁玉禧 汪紫薇 董弦弦 冯思麟 刘婷[1,2] 付桂明[1,2] WAN Yin;WANG Dengxiao;LIANG Yuxi;WANG Ziwei;DONG Xianxian;FENG Silin;LIU Ting;FU Guiming(State Key Laboratory of Food Science and Technology College of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学食品科学与工程学院,江西南昌330047

出　　处：《南昌大学学报（理科版）》2019年第5期465-471,共7页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(31360391)

摘　　要：以芝麻压榨油副产物芝麻粕为实验原料,以米曲霉NCUF414为发酵菌种、氨基酸态氮含量为指标,在加盐量、发酵时间、发酵温度、固液比单因素实验基础上,采用Box-Behnken实验设计,进行响应曲面法优化芝麻粕酱发酵工艺参数。结果表明,其最佳发酵条件为加盐量5%,发酵时间为12 d,发酵温度为29℃,固液比为1:0.7,在此条件下芝麻粕酱中氨基酸态氮含量为1.533 g/100 g。与发酵酱传统生产工艺相比,有效降低了加盐量,大大缩短了发酵时间。为开发高附加值芝麻粕调味品与营养品提供了一条崭新的途径。The sesame meal,a by-product of sesame press oil,was used as raw material to optimize the fermentation conditions of sesame meal sauce by Aspergillus oryzae NCUF414.The amino acid nitrogen was chosen as the indicator.Based on the single factor experiments of fermentation time,fermentation temperature,solid-liquid ratio and salt addition,Box-Behnken experiment design was adopted,and the process parameters of sesame meal sauce were optimized by response surface methodology.The results showed that the optimum fermentation conditions were 29 ℃,12 d,solid-liquid ratio of 1:0.7 and the salt addition of 5%.Under these conditions,the content of amino acid nitrogen in sesame meal sauce was 1.533 g/100 g.Compared to the traditional production process of fermented sauce,the addition of salt had been reduced,and the time of fermentation was greatly shortened.The study provides a new way for the development of high added-value sesame meal condiments and nutrients.

关 键 词：芝麻粕 米曲霉 低盐 响应曲面法 发酵工艺参数 

分 类 号：TS264.2[轻工技术与工程—发酵工程]