响应面法优化毛霉40899和少孢根霉发酵腐乳前酵工艺  

Optimization of pre-fermentation process of fermented bean curd with Mucor 40899 and Rhizopus oligosporus using response surface methodology

作　　者：何潇 白彬阳 陈中爱 付晓萍 胡永金 HE Xiao;BAI Binyang;CHEN Zhong’ai;FU Xiaoping;HU Yongjin(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650000)

机构地区：[1]云南农业大学食品科学技术学院,昆明650000

出　　处：《中国食品添加剂》2024年第11期94-102,共9页China Food Additives

基　　金：科技人才与平台计划(202105AF150049);云南省高校食品微生物资源与利用重点试验室(云教发[2018]135号)。

摘　　要：腐乳是我国传统大豆发酵食品之一。本文采用响应面法分别优化毛霉40899和少孢根霉发酵腐乳的前发酵条件,选取接菌浓度、发酵时间和发酵温度为单因素,以蛋白酶活力为响应值,应用Box-Behnken中心组合实验设计建立数学模型。研究结果表明,毛霉腐乳的最佳前发酵条件为:菌液浓度3.0×10^(6) CFU/mL,发酵时间72 h,发酵温度30℃,此时蛋白酶活力为101.42μg/g;少孢根霉腐乳的最佳前发酵条件为:菌液浓度1.0×10^(6) CFU/mL,发酵时间60 h,发酵温度34℃,此条件下蛋白酶活力为89.62μg/g。在最佳发酵条件下毛霉40899发酵的腐乳香气比少孢根霉发酵的腐乳更加浓郁,滋味更丰富,质地也明显高于少孢根霉腐乳,色泽上无明显差异。Fermented bean curd(Furu)is a traditional fermented soybean food in China.In this paper,the response surface method was used to optimize the pre-fermentation process of fermented bean curd using Mucor 40899 and Rhizopus oligosporus.Single-factor experiments were conducted with inoculation concentration,fermentation time and fermentation temperature being selected as key factors,and the protease activity of fermented bean curd was used as the response value.The Box-Behnken center experimental design was used to establish a mathematical model.The results showed that the optimal pre-fermentation conditions for fermented bean curd with Mucor 40899 were as follows:inoculum concentration of 3.0×10^(6) CFU/mL,fermentation time of 72 hours,and fermentation temperature of 30℃,under these conditions the protease activity was 101.42μg/g.For fermented bean curd with Rhizopus oligosporus,the optimal pre-fermentation conditions were as follows:inoculum concentration of 1.0×10^(6) CFU/mL,fermentation time of 60 hours,and fermentation temperature of 34℃,and the protease activity was 89.62μg/g.Under these optimized fermentation conditions,Mucor 40899 produced fermented bean curd exhibited a richer aroma,more complex flavor and a significantly better texture compared to that fermented with Rhizopus oligosporus,while no significant difference in color was observed.

关 键 词：腐乳 毛霉40899 前发酵 响应面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]