响应面法优化复合菌种发酵米粉工艺研究  

Optimization of fermentation technology of rice noodles with compound strains by response surface methodology

作　　者：任元元[1] 李宇航 孟资宽 张鑫 邹育[1] REN Yuan-yuan;LI Yu-hang;MENG Zi-kuan;ZHANG Xin;ZHOU Yu(Sichuan Food Fermentation Industry Research and Design Institute,Chengdu 611130,Sichuan,China)

机构地区：[1]四川省食品发酵工业设计研究院,四川成都611130

出　　处：《粮食与油脂》2022年第2期43-48,共6页Cereals & Oils

基　　金：四川省科技计划重点研发项目(2020YFN0148)。

摘　　要：研究植物乳杆菌、酿酒酵母复合发酵米粉的最佳工艺条件。在单因素试验基础上应用响应面法优化复合菌种发酵米粉工艺,探讨菌种比例、接种量、发酵时间和发酵温度对发酵米粉弹性值和感官评分的影响。结果表明:采用复合菌种发酵,植物乳杆菌和酿酒酵母活菌数比为1∶1时对米粉发酵效果最好;响应面优化最佳工艺参数为发酵温度37℃、发酵时间8 h、接种量0.14%(以米粉质量计),在此条件下得到发酵米粉的弹性值和感官评分均达最高值,分别为(0.95±0.13)和(86.1±0.48),得到品质较好的发酵米粉。The optimum fermentation conditions of rice flour by Lactobacillus plantarum and Saccharomyces cerevisiae were studied.On the basis of single factor experiment,response surface methodology was used to optimize the fermentation process of rice flour with compound strains.The effects of strain ratio,inoculation amount,fermentation time and fermentation temperature on the elasticity value and sensory score of fermented rice flour were investigated.The results showed that when the viable bacteria ratio of Lactobacillus plantarum and Saccharomyces cerevisiaewas 1∶1,the rice noodle fermentation was the best.The optimal response surface optimization parameters were fermentation temperature 37℃,fermentation time 8 h,inoculation amount 0.14%(measured by rice flour mass).Under these conditions,the maximum elastic value and sensory score of fermented rice flour were obtained,which were(0.95±0.13)and(86.1±0.48),respectively,and the fermented rice flour with good quality was obtained.

关 键 词：大米 植物乳杆菌 酿酒酵母 发酵 米粉 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]