响应面法优化米糠发酵工艺研究  

Optimization of Rice Bran Fermentation Process by RSM

作　　者：穆永强 宋海宁 高一鸣 白洁 孟庆维 李建平[1] MU Yongqiang;SONG Haining;GAO Yiming;BAI Jie;MENG Qingwei;LI Jianping(School of Animal Sciences and Technology,Northeast Agricutural University,Harbin 150030,China)

机构地区：[1]东北农业大学动物科学技术学院,黑龙江哈尔滨150030

出　　处：《中国猪业》2025年第1期12-25,共14页China Swine Industry

基　　金：国家重点研发计划项目(2022YFD1300603)。

摘　　要：本试验旨在应用响应面法(Response surface method,RSM)优化米糠发酵工艺,作为一种稳定化方法延长其贮存期。在单因素试验基础上,选定含水量、菌种接种量、发酵温度和发酵时间4个因素为自变量,以发酵米糠酸价为响应值,设计4因素3水平的响应面试验优化米糠的发酵工艺,并以优化的工艺发酵米糠,测定其营养成分。结果表明,在含水量为48%,菌种接种量为0.078%,发酵温度为30%,发酵时间为6d的条件下,发酵米糠酸价最低,为6.39 KOH mg/g。与未发酵米糠对比,发酵米糠的粗蛋白相对含量(干基)显著增加(P<0.05),粗纤维、中性洗涤纤维和酸性洗涤纤维含量显著下降(P<0.05),总酸、总酚、酸溶蛋白及还原糖含量显著增加(P<0.05),pH值显著下降(P<0.05);且发酵米糠的酸价较未发酵低63.24 KOH mg/g。此工艺下,测定的酸价较未发酵米糠低55.95 KOH mg/g,准确度高,且可以稳定米糠并提高其营养价值。This experiment was conducted to otimize the femmentation process of rice bran by response surface method(RSM)as a stabilization method to prolong itis storage period.On the basis of single factor experiment,four factors including water content,inoculation amount,fermentation temperature and fermentation time were selected as independent variables.The acid value of fermented rice bran was taken as the response value.Response surface experiment with 4 factors and 3 levels was designed to optimize the fermentation process of rice bran.The results showed that under the conditions of 48%water content,0.078%inoculum,30C fermentation temperature and 6 d fermentation time,the lowest acid value of fermented rice bran was 6.39 KOH mg/g.Compared with unfermented rice bran,the relative content of crude protein(dry basis)of fermented rice bran significantly increased(P<0.05).the content of crude fiber,neutral detergent fiber and acidic detergent fiber significantly decreased(P<0.05),the content of total acid,total phenol,acid soluble protein and reducing sugar significantly increased(P<0.05),and the pH value significantly decreased(P<0.05);the acid value of fermented rice bran was 63.24 KOH mg/g lower than that of unfermented rice bran.Under this process,the acid value measured was 55.95 KOH mg/g lower than that of unfermented rice bran,and could stabilie rice bran and improve its ntritinal value.

关 键 词：米糠 稳定化 营养价值 酸价 发酵 响应面法 

分 类 号：S828[农业科学—畜牧学] S816[农业科学—畜牧兽医]