食品科学
• 生物工程 • 上一篇 下一篇
孟 甜,黄韬睿,李玉锋
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MENG Tian, HUANG Tao-rui, LI Yu-feng
Online:
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摘要:
本实验采用Box-Behnken法分析优化郫县豆瓣制曲工艺。在单因素试验的基础上,选取曲精量、制曲温度、制曲时间为响应因素,以成曲质量指标(蛋白酶活力和α-淀粉酶活力)综合评分为响应值,建立回归模型,并结合实际操作情况,得出郫县豆瓣最佳制曲工艺条件为:曲精量0.28%、制曲温度33.50 ℃、制曲时间32.50 h,此时成曲质量指标综合评分为98.23。
关键词: Box-Behnken法, 优化, 郫县豆瓣, 制曲工艺
Abstract:
Response surface methodology using Box-Behnken design was employed to optimize the preparation of Pi’xian bean sauce koji. Based on single-factor experiments, inoculum amount, koji-making temperature and time were chosen as independent variables, and the comprehensive evaluation score of koji quality indicators (protease activity and α-amylase activity) was the response variable. As a result, a mathematical model was established by Box-Behnken design. The optimal preparation conditions for Pi’xian bean sauce koji under actual operation circumstances were determined as 0.28%, 33.50 ℃ and 32.50 h for inoculum amount, koji-making temperature and time, respectively. The resulting product exhibited a comprehensive quality score of 98.23.
Key words: Box-Behnken design, optimization, Pi’xian bean sauce, koji preparation
中图分类号:
TS264.2
孟 甜,黄韬睿,李玉锋. 响应面法优化郫县豆瓣制曲工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201415039.
MENG Tian, HUANG Tao-rui, LI Yu-feng. Optimization of the Preparation of Pi’xian Bean Sauce Koji by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415039.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201415039
https://www.spkx.net.cn/CN/Y2014/V35/I15/193