响应面法优化曲霉型豆豉的双菌种制曲工艺

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 233-238.

响应面法优化曲霉型豆豉的双菌种制曲工艺

林晓华¹,陈钢²,王柳杨¹

1. 江西省南昌大学食品科学与技术国家重点实验室
2. 南昌大学

收稿日期:2012-10-19 修回日期:2013-01-07 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 陈钢 E-mail:zn_chengang@163.com

Optimization of Double Strains Koji-Making of Aspergillus-Type Douchi by Response Surface Methodology

Received:2012-10-19 Revised:2013-01-07 Online:2013-02-15 Published:2017-12-29
Contact: Gang CHEN E-mail:zn_chengang@163.com

摘要/Abstract

摘要： 为了提高豆豉成曲的蛋白酶活力，根据单因素试验结果，通过Box-Benhnken响应曲面法优化豆豉双菌种制曲工艺。结果表明：在制曲温度29.9℃、制曲时间65.9h、接种量0.24%、菌种配比1.40的条件下，中性蛋白酶酶活达358.6U/g,酸性蛋白酶酶活达105.5U/g，多项验证试验值在95%的置信区间内符合了预测值,说明双菌种制曲有效提高豆豉成曲中的蛋白酶活力。

Abstract: In order to improve the protease activity of the douchiqu, response surface methodology was employed to optimize the double strains koji-making of aspergillus-type douchi based on Box-Benhnken experimental design . The optimal koji-making conditions were koji-making temperature 29.9 ℃, koji-making time 65.9 h，amount of strains 0.24 % and strains matching （Aspergillus oryzae：Aspergillus niger）1.4 . In the optimum conditions，the activity of neutral protease can reach to 358.6 U/g, and the activity of acid protease can reach to 105.5 U/g, which coincided with actual values with in the 95 % confidence interval. Predictive method is feasible in practice.

中图分类号:

TS264.2

林晓华陈钢王柳杨. 响应面法优化曲霉型豆豉的双菌种制曲工艺[J]. 食品科学, 2013, 34(3): 233-238.

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