食品科学

• 生物工程 • 上一篇    下一篇

响应面法优化郫县豆瓣制曲工艺

孟 甜,黄韬睿,李玉锋   

  1. 1.四川旅游学院烹饪系,四川 成都 610100;2.西华大学生物工程学院,四川 成都 610039
  • 出版日期:2014-08-15 发布日期:2014-08-25

Optimization of the Preparation of Pi’xian Bean Sauce Koji by Response Surface Methodology

MENG Tian, HUANG Tao-rui, LI Yu-feng   

  1. 1. Department of Cuisine, Sichuan Tourism University, Chengdu 610100, China;
    2. College of Bioengineering, Xihua University, Chengdu 610039, China
  • Online:2014-08-15 Published:2014-08-25

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

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