响应面法优化食用菌农平1号固态发酵豆渣的条件

doi:10.7506/spkx1002-6630-201509017

食品科学

响应面法优化食用菌农平1号固态发酵豆渣的条件

王夫杰1，赵金杨2，张金兰1，郭鸿源3，孙勇2,3，王文平2，张建1，赵燕1,2,*

1.北京市食品酿造研究所，北京 100050；2.北京食品科学研究院，北京 100068；3.北京市食品研究所，北京 100162

出版日期:2015-05-15 发布日期:2015-05-11

Application of Response Surface Methodology to Optimize Fermentation Conditions of Okara by Pleurotus ostreatus Nongping 1

WANG Fujie1, ZHAO Jinyang2, ZHANG Jinlan1, GUO Hongyuan3, SUN Yong2,3, WANG Wenping2, ZHANG Jian1, ZHAO Yan1,2,*

1. Beijing Institute of Food and Brewing, Beijing 100050, China; 2. Beijing Academy of Food Sciences, Beijing 100068, China;
3. Beijing Food Research Institute, Beijing 100162, China

Online:2015-05-15 Published:2015-05-11

摘要/Abstract

摘要：

将不同霉菌、酵母菌、细菌以及食用菌用于豆渣固态发酵，筛选出食用菌农平1号用于豆渣固态发酵。以蛋白质含量和氨基酸态氮含量为评价指标，通过单因素试验和响应面法的Box-Behnken试验优化农平1号固态发酵豆渣的工艺参数，并结合操作可行性，确定最优发酵条件为：豆渣初始pH 7.5、接种量10.5%、培养温度30.5 ℃、培养时间13 d。采用该条件进行发酵实验，每100 g干豆渣的氨基酸态氮含量为3.34 g，达到预测值的97.02%，蛋白质含量为33.86 g，是预测值的98.98%。结果表明，实测值与理论值之间具有良好的拟合度。

关键词: 豆渣, 食用菌农平1号, 固态发酵, 氨基酸态氮

Abstract:

Different molds, yeasts, bacteria and edible fungi were separately used for the fermentation of okara, and
Pleurotus ostreatus Nongping 1 was screened out. The fermentation conditions were optimized by single factor method
and response surface Box-Behnken design. Considering operational feasibility, the optimal fermentation conditions were
determined as okara initial pH 7.5, inoculum amount of 10.5%, fermentation temperature of 30.5 ℃, and fermentation time
of 13 d. Under these optimal conditions, the content of amino acid nitrogen in dry fermented okara was 3.34%, which was
97.02% as compared to the predicted value, and the content of crude protein was 33.86%, which was 98.98% of the predicted
value. These results showed that the experimental values were in good agreement with those predicted.

Key words: okara, Pleurotus ostreatus Nongping 1, solid-state fermentation, amino acid nitrogen

中图分类号:

TS201.1

王夫杰1，赵金杨2，张金兰1，郭鸿源3，孙勇2,3，王文平2，张建1，赵燕1,2,*. 响应面法优化食用菌农平1号固态发酵豆渣的条件[J]. 食品科学, doi: 10.7506/spkx1002-6630-201509017.

WANG Fujie1, ZHAO Jinyang2, ZHANG Jinlan1, GUO Hongyuan3, SUN Yong2,3, WANG Wenping2, ZHANG Jian1, ZHAO Yan1,2,*. Application of Response Surface Methodology to Optimize Fermentation Conditions of Okara by Pleurotus ostreatus Nongping 1[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509017.

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响应面法优化食用菌农平1号固态发酵豆渣的条件

Application of Response Surface Methodology to Optimize Fermentation Conditions of Okara by Pleurotus ostreatus Nongping 1

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